3-Ingredient Strawberry Jam

I was watching Friends the other day, and in the episode, Monica had just broken up with Richard.  With her apartment taken over by the hoard of fresh berries and fruit, she said, “I’m sick and tired of being depressed about Richard. I needed a plan. A plan to get over my man! And what’s the opposite of man? Jam!”

Not going to lie, but every time I watch that episode, I get a craving … for jam.

I’ve been making my own jam for a few years now.  I like to keep jam making super simple  – one pot, three ingredients.  A lot of jam recipes out there require pectin, which is a natural natural fiber found in a lot of fruits.  It acts as a preservative and thickener for your jams and jellies.  I typically will use pectin for fruits that have a harder time jelling on their own – like peaches and apricots.  But berries have loads of pectin and can create a fabulous jam on their own.  So I typically don’t use pectin in my berry jams.

You can use canning methods to make big batch of this jam.  For me and husband, we will go through this jam in about 2 months.  I usually split the jam into two 8-oz mason jars.  I will freeze one jar and use up the other jar first.  Since I am not using the hot water bath to can these jams, they will begin to go bad after a month or so.


Yield: 1 pint

– 1 lb fresh strawberries
– 1 cup sugar
– 2 tbs lemon juice

1. Remove stems from strawberries, dice into small pieces.
2. In a medium saucepan, add the strawberries, sugar, and lemon juice.  Bring to a gentle boil over low heat.  Then bring the heat up to medium for a rolling boil.  Cook until the jam can pass the plate test or to 220F.
3. If you prefer jams with fruit pieces, you can use a large fork and press down on the larger strawberry pieces until your desired consistency.  If you prefer a smoother jam, you can use an immersion blender and blend the mixture.

Plate test:  Before you start making the jam, put a freezer-safe plate in the freezer.  When testing the jam, spoon out a small amount on the chilled plate and wait 30 seconds.  Tilt the plate.  If the jam is moving like slow lava, it is ready.  If it is runny and thin, continue cooking.

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