Why I Love This Recipe
This recipe is so easy! Strawberries don't last more than a few days in my refrigerator, so, when I find them on sale, I buy a pound or two, save a few to eat for several days, and cook the rest. This jam was so delicious - it tasted more "strawberry" than the strawberries!
Ingredients
- Fresh strawberries, 1–2 lbs.
- About ¼ cup filtered water
- Sugar, if desired
Directions
Wash and hull the strawberries. Put them in a quart-sized pot with about ¼ cup of filtered water.
Simmer on low for about an hour. Add a little more water if it gets too thick. It needs to simmer for at least an hour, until it is thick and crimson red.
Remove from heat. Taste for sweetness and add a little sugar if you want.
Cover and allow to cool to room temperature.
Spoon into a clean jelly jar and refrigerate.
Note: There is no need to sterilize the jar unless you plan to store the jam in the pantry. The jam should stay fresh for weeks when refrigerated.
Nonni’s Tips
I love to spoon this jam over cottage cheese. It makes a sweet but healthy treat!
Little Helpers
Little helpers can wash and hull the strawberries with an adult’s help—and, of course, taste the strawberries along the way!
Garden Connection
Strawberries are one of my favorite garden treats. When you have more fresh strawberries than you can eat, turning them into jam is a wonderful way to enjoy that summer flavor a little longer.