>Homemade Strawberry Jam


I have a confession: I am very picky about jam, and I dislike jelly altogether. I have only specific brands of jam that I will buy, most of them quite expensive. I just don’t like all of the HFCS that most brands are dumping into their products these days. I think that fruit is tasty enough without add sugar! I had an abundance of strawberries (it’s the season in Southern California), and I happened to have many that were starting to overripen, and would have to be thrown away. So I made jam!  It is very easy, and is much better tasting than any store-bought jam.

2 cups strawberries, chopped into fourths, with core removed
1 cup white sugar
1 tbsp lime juice

Yields about 2 cups of jam.

Remove the core of the strawberries by cutting off the top and, using a paring knife, remove the white center of the strawberry.

Place the strawberries into a medium saucepan, and add sugar and lime juice. Cook on high, and let the berries reduce for about 20 minutes, stirring every few minutes. The berries will break down. If you like a smoother jam, you may mash the berries as they cook or before boiling.

Once the liquid has thickened, pour immediately into a sterilized glass container and seal immediately, leaving room at the top. Refrigerate immediately for jam to set. If you will not be using the jam immediately, process (place the jars in a boiling water bath for 15 minutes).

Use on toast, biscuits, or the PB & J cupcakes!

This entry was posted in bread topping, breakfast, jam, snack. Bookmark the permalink.

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