Sometimes life gives you way too many spring time strawberries. When that happens, make strawberry jam! This recipe is for “freezer jam” because it does not involve legit canning, meaning it will only last a week or so in your fridge. Freeze whatever leftovers you have of the strawberry jam in cubes and thaw it out as you need it!
What you’ll need for this Strawberry Jam
- Large pot
- Cutting board
- Jar(s) for storage
- Lemon juice
How to make this jam
Take all leaves and rough bits all of the strawberries.
Heat a heavy bottom pot on low. Add in the strawberries, sugar, and lemon juice for roughly an hour, mashing and stirring as it cooks, until your jam passes the freezer plate test (example). Pour into jars, cover with lid, let cool to room temp, and then tighten the lid and place in fridge or freezer.
Since this is not properly canned, this will only last for about 10 days in the fridge. I like to freeze the rest in silicone ice cubes and then store in a freezer bag. Thaw them as you need it!
Other Great Dessert Options:
- 4 cups fresh strawberries
- 1 cup sugar
- 1/4 cup lemon juice
- Take all leaves and rough bits all of the strawberries.
- Pour into jars, cover with lid, let cool to room temp, and then tighten the lid and place in fridge or freezer.