Nothing beats a good homemade jam. The only reason I don”t make it very often is because it”s a fairly lengthy ordeal. Waiting until you get a huge amount of fruit and then spending the day slicing, canning and making jam. The results are well worth the effort but sometimes you just don”t have the time.
This recipe is seriously so quick that I whipped it up this morning and photographed it this afternoon. All you do is puree strawberries, add sugar and lemon juice, boil for ten minutes, allow to cool to room temperature and done! How”s that for fast jam?
When using fresh, in season berries, this has such a wonderfully fresh taste that just can”t be beat by any store-bought jam. And, I really like the fact that it makes such a small amount since I don”t very often have more then two cups of strawberries sitting on my counter. I did halve Martha”s recipe since I don”t think we will use up more then this in ten days time, although you can make as much of it as you like.
What are some of your favourite quick jam recipes?
Last Minute Strawberry Jam
adapted from Martha Stewart
- 2 cups strawberries, hulled
- 1/4 cup sugar
- 1 Tbsp. lemon juice
- Place the strawberries in a food processor or blender and process until smooth or chunky, whichever way you like.
- Put strawberries, sugar and lemon juice into a non-stick skillet and bring to a boil over medium-high heat.
- Let boil rapidly until reduced and thickened, approximately 10 minutes (you”ll know once it”s thickened, so if your doubtful keep on cooking).
- Pour into a jar and allow to cool to room temperature before covering and storing in the fridge.
- Refrigerate for up to 10 days or freeze for longer storage.
Makes: 3/4- 1 cup
*Since this recipe doesn”t use pectin it doesn”t jell like most canned jams. But, it should have a thick, spreadable consistency, especially once refrigerated.