It’s strawberry season, so it seemed like an appropriate time to share this recipe. I found a couple basic jam recipes online a few years ago and over time combined and tweaked them to arrive at this particular recipe.
- The original recipes I tried called for 6-8 cups of sugar! I wanted to make my jam a healthier alternative to store-bought jam, and the sugar content was the main variable I could manipulate. Every time I made the recipe, I used a smaller amount of sugar until I found the absolute lowest amount I could include for the right amount of sweetness. My results left me with a fresh, tasty, healthier option than store-bought jam.
- I also found that, of course, fresh strawberries are the tastiest and create the best consistency of jam. In the dead of winter, if you’re craving some fresh strawberry jam, you can still make it! Either pull out the strawberries you hoarded back in the spring or head out to the store to buy unsweetened frozen strawberries, then let them thaw in the fridge overnight. Important note: if you are using thawed frozen strawberries, drain them REALLY well. If there is too much liquid in the jam mixture, the finished jam will come out really soupy – which makes for quite a mess when you’re trying to eat your PBJ!
|To print the recipe, right-click the image.|
This recipe yields approximately 36 ounces/ 4.5 cups. That’s enough to share with friends and family with plenty left to enjoy yourself!
It’s delicious on just about anything – freshly baked sourdough bread, croissants, biscuits, or in a peanut butter and jelly sandwich! With fresh ingredients and significantly less sugar than store-bought versions, it’s definitely worth an hour or so in the kitchen!