The fresh fruits at the farm stands are full of juicy flavor right now. And jams made with fresh fruit—or even frozen—are a delight to make. They are not timeconsuming, and you will totally impress yourself and those who are lucky enough to partake in this special treat.
A variety of fruit may be used, but strawberries were ripe for the picking the last chance I had to make this this jam.
The jam can be preserved by a simple canning method. But if you aren’t into canning, this same recipe can simply be refrigerated for up to 10 days, or frozen for up to 3 months without the canning process.
This technique for making the jam can be made without pectin as a thickener. And with only three simple ingredients, it’s a snap. You’ll have fresh, homemade jam within an hour or so. It’s delicious on toast for breakfast, or shortbread biscuits for dessert.
Enjoy food made fresh!
Fresh Strawberry Jam
4½ cups fresh diced strawberries 3/4 cup granulated sugar 3 tablespoons lemon juice Place diced strawberries in a medium-size saucepan. Add the sugar and lemon juice to the saucepan, stirring to combine. Let it rest for 20 minutes. Then, cook over medium heat, stirring occasionally, for 20 minutes, or until the temperature of the jam reaches 220° F on a candy/deep fry thermometer.
In the meantime, fill a stockpot or canner approximately 2/3 full of water. Bring to a boil over high heat, then reduce the heat to medium-high. Place the jars and lids (rings and flats) into the hot water bath for about 10 minutes to sterilize them. Use tongs to remove the sterilized items from water and transfer them to clean kitchen towels to dry.
Pour the hot jam mixture into the jars. Place flats on the jars and screw on the rings/lids.
If you are planning to use the jam right away—or within 7 to 10 days—simply refrigerate. If not, process the sealed jam jars by placing them in a pot of boiling water over medium-high heat for 10 minutes. Remove the jars from water and set them upside down on kitchen towels to seal the lid and to cool. The jars of jam will keep up to a year in a cool, dry place. Refrigerate after opening. Makes about 2 pints.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
