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I hope everyone has had the opportunity to enjoy the early strawberry season. If you didn’t, better luck next year, I guess. This was our first time going strawberry picking. We had a fabulous time. If you missed it you can read about our strawberry picking and you can also find the most amazing brownie ever! Belgian chocolate cream cheese filled brownie with strawberry topping. Am I making you hungry? Who am I kidding, I’m making myself hungry. We picked so many strawberries that I needed to figure out another way to use them. So for the first time ever, I made strawberry jam. I must have read thirty different ways on how to make it. I’d want to thank Carrie from Crafty Moms Share for taking the time to answer my ridiculous questions. I appreciate it so much. I’m going to share what I learned since I’m sure many of you diyers have made your own before.
Strawberry Jam without Pectin
2. Hulled strawberries simply means to cut off the leafy portion of the strawberry. It is key to have a candy thermometer because the mixture needs to come to 220 degree Fahrenheit in order for it to do it’s jamming thing. (Like my technical term?)
3. You need to boil the container that you’ll put the jam into so that there isn’t any chance of mold growing inside the jar with the jam. Boil the containers for ten minutes to make sure everything is ready to go. It’s similar to what the baby books say to do with newborn bottles (I think I did it for the first month and then who has the time or energy?)
4. The jam will not come out like jelly spread that you buy at the grocery store. Hello, it’s jam! This one is more for me because I think I was shocked out how gooey it was. The best part is that it tastes great!
- 4 cups hulled strawberries
- 4 cups sugar
- 1/4 cup of lemon juice
- Crush four cups of strawberries in a wide bowl. I used a potato masher and it worked great.
- In a dutch oven mix together the strawberries, sugar and lemon juice.
- Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to full rolling boil.
- Boil, stirring until the mixture reaches 220 degrees Fahrenheit.
- Transfer to sterile jar, leaving 1/4 to 1/2 inch headspace, and turn the jar upside down. Leave upside down for ten minutes and then transfer to refrigerator.
- **Fills 2 pint size mason jars & 1 half pint mason jar.