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.
Forget dinner, can I just have a jar of this and a spoon, please?
Lovely, lovely photos, Cheri.
since i’m growing strawberries for the first time I think i’ll be in a position to make this jam this year from my own berries… and no doubt i won’t be harvesting massive quantities so the small batch will be perfect!!
My mother used to call this “freezer jam” although she did add a little fruit pectin to hers. It was delicious, as is your recipe. The fruit stays so nice and bright!
This is so easy and I love that it doesn’t make a huge amount. We do something similar with raspberries and mix in a little cream and then tip buttered toast into it. It’s heavenly.
That sounds amazing!
Awesome recipe. Well, I haven’t tried it yet, but I’m going to. I love jam.
Beautiful photo- It looks like you could scoop the jam right off of the computer screen!
This is awesome. I’m just beginning to embark on jams and jellies and this looks like a recipe I could navigate quite easily. And the colour on the fruit? Fantastic….
I wish I had favorite quick jam recipes. But I don’t. Until this, of course! It looks fantastic!
I can’t wait to try this! Thanks for sharing :)
Gorgeous photography, as usual!!!!!
Sawadee from Bangkok,
Kris
i certainly love jam, but you’re right–it can be such a trying process. the lover of instant gratification in me is elated by this version–awesome!
Yum!!! Probably fantastic as an ice cream topping too!
Oooo.. yes it would. So glad you thought of that! :)
Your jam looks so good Cher:)
I have almost never taken the time to can…although I have wanted to the last year or 2. I just don’t have the time. I love homemade jam though & was thrilled a year or 2 ago when a friend of mine told me about the freezer jam she makes. I don’t have the recipe (it’s just on the pectin package I buy), but it’s super, super easy. Last year I kept all our mushy raspberries from the ones we picked & put them in containers in the freezer. Whenever we run out of jam I pull some out & make more jam. It makes 3 jars every time. I put 2 in the freezer & one in the fridge. We have 6 weeks to use it (usually not a problem). It’s soooo good!!
This is the kind of jam I make too- exactly the way my mum taught me. Love how quick it all comes together plus it means a whole week’s worth of breakfast to look forward to! :)
Crazy!! You must have sent me strawberry jam vibes!!
Oh, that looks AMAZING. I’ve never tried making jam before!
This is exactly how I make my jam. Yours looks fabulous!
I’ve made this kind, but in the microwave. The recipe is from the Fanny Farmer Cookbook.