Karen's 30 Minute Strawberry Jam (no pectin)

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Making jam is fun, has less sugar and no preservatives – with true fruit incredible flavor. Cooks quickly, use the best just-picked strawberries!

Prep Time10

Total Time40

Course: jam, side condiment

Cuisine: American

Keyword: 30 Minute Strawberry Jam, 30 minute Strawberry Jam - no pectin

Servings: 1 T. portions; makes about 1 /14 cups

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 over low heat until thickened and jam-like, about 20 - 25 minutes. Add a few drops of lemon juice if you like.
Store in a sterile ball glass canning jar, refrigerate when cooled. Will stay fresh for at least 2 weeks.

Place 2 teaspoons 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.

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.

This recipe can not be reproduced without the permission of its author, Karen Sheer