Making jam is fun, has less sugar and no preservatives – with true fruit flavor. See recipes using strawberry jam too!
- 1 pound fresh strawberries, 1 quart, about 3 1/2 cups
- 6 tablespoons natural cane sugar, organic
- ½ teaspoon pure vanilla extract, optional
30 Minute Strawberry Jam:
Clean and dry strawberries* Hull them (removing the green stem and leaves.)
Chop them coarsely and place them in a non reactive 2 quart pot, about 10 1/2″ in diameter (I like a large pot where the strawberries are shallow.)
Add 6 T. sugar, bring to a boil, then lower to a simmer, stirring.
Mash strawberries, I use a potato masher in the pot, until the berries are coarsely chopped. Stir in 1/2 t. vanilla if desired.
Cook uncovered until thickened and jam-like, about 20 minutes.
Store in a sterile ball glass canning jar. Refrigerate. Will stay fresh for at least 2 weeks.
30 Minute Strawberry Jam with Chia Seeds and Vanilla Bean:
Place 2t. of chia seeds in a small bowl, add 2 T. filtered water – set aside 30 minutes to jell.
Follow recipe above – after strawberries are thickened after 20 minutes, add the chia seed jell and cook for an addition 1 minute until all is well blended. Take off heat. Add 1/2 t. vanilla bean paste, mix in.
* A note about Strawberries:
Choose dark, blemish free, Organic Strawberries at the market… or even better – buy Organic Strawberries from farmers’ market. These berries are more flavorful, picked from a local field – and have a deep red hue inside, rather than a white color from the Driscoll type berry.
Both are fine for jam… see blog photos for the difference in color!
This recipe can not be reproduced without the permission of its author, Karen Sheer
Makes about 1 1 /4 cups of jam to fill one jar. Double the recipe if desired.
For longer storage, use the standard water bath canning procedure.