Homemade Organic Strawberry Jam Recipe – No Powdered or Liquid Pectin Added

Organic strawberry jam recipe - MinnesotaFromScratch.wordpress.com

We crossed over to the spring season a couple weeks ago, although it didn’t feel like it in Minnesota until this past weekend. Now that the snow is finally melting and things are starting to feel more spring-like, I have been inspired to post my favorite strawberry jam recipe so everyone can be prepared when the canning season finally hits.

Every season, I make my way down to the St. Paul Farmer’s Market to get my paws on the first batch of strawberries the farmer’s offer.  I prefer to go to the downtown St. Paul market because I enjoy the drive next to the river and love being surrounded by the gorgeous brick, historic buildings.  Not only is the setting incomparable, I also love this particular market because everything is locally grown and the selection and pricing is great.

Back to the jam…

Organic Strawberry Jam - MinnesotaFromScratch.wordpress.com

I favor this recipe because it is very simple and oh-so delicious. The only ingredients are strawberries, sugar and lemon juice.

Ingredients:

  • 2 lbs fresh, hulled strawberries
  • 4 cups organic sugar
  • ¼ cup lemon fresh squeezed juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. I use a potato masher for this.

I love this 4 cup measuring cup! So handing while canning.

I love this 4 cup measuring cup! So handy while canning.

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil.

Strawberry jam recipe - MinnesotaFromScratch.wordpress.com

Boil, stirring often, until the mixture reaches 220 °F (105 C). This can take 15-20 minutes but it is crucial you let the sauce reach 220° F otherwise it will not be jam consistency. Heavier bottomed pots seem to work better for heating.

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath for 10 minutes. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.

Take care, Stephanie

What is your favorite jam to eat or make?

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20 Comments (+add yours?)

  1. peggy sue
    Jun 06, 2013 @ 09:57:48

    Nice job.

    Reply

  2. Syl
    Jun 09, 2013 @ 20:16:28

    How long do you process?

    Reply

  3. Jennifer Rees
    Jun 13, 2013 @ 08:13:46

    I didn’t know you could make jam without pectin!!

    Reply

  4. bellavidaletty
    Jun 13, 2013 @ 09:57:48

    Cool recipe. I’ve never tried making jam before.

    Reply

  5. Victoria H (@funmom91)
    Jun 13, 2013 @ 11:14:17

    Thanks for sharing this great recipe.

    Reply

  6. Steph @ Filipino Beef Recipes
    Jun 14, 2013 @ 02:29:09

    I have to try this great recipe, thanks for sharing! 🙂

    Reply

  7. Susan
    Jun 14, 2013 @ 16:16:58

    Thanks for the recipe. I made it today. I didn’t have any lemons on hand, so I used 4 tablespoons of balsamic vinegar instead.

    Reply

  8. Krista
    Jul 16, 2013 @ 07:17:05

    This looks delicious! I am pinning this right away! Thanks!

    Reply

  9. Kristin
    Jul 16, 2013 @ 07:29:54

    Awesome! I’m definitely trying this! Thanks for sharing. 🙂

    Reply

  10. Teresa
    Jul 16, 2013 @ 20:55:37

    Looks great–I need to make this! Thanks for sharing.

    Reply

  11. Paula Bendfeldt-Diaz
    Jul 17, 2013 @ 05:30:18

    Thanks for the great recipe! YUM!

    Reply

  12. shannon
    Aug 05, 2013 @ 10:52:22

    i have fresh blackberries and peaches from my yard, i am going to try this and make blackberrypeach jam.

    i was looking for a pectin free recipe! thanks!

    Reply

  13. Lynn
    May 03, 2014 @ 23:08:47

    Very easy recipe, added 1/2 teaspoon of sea salt, really makes the flavor come out and balances the sweetness. Also added a pat of butter toward the end of cooking, it causes the scum that forms to disappear. stir well after adding the butter until you see the scum disappear. The jam tastes much better without adding pectin.

    Reply

  14. Trackback: MinnesotaFromScratch Turns 2 Today! {Party Time!} | MinnesotaFromScratch

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