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A beginner can make easy strawberry jam with great results. It was the first jam that I ever tried to make with my boys at home. Grayson and Grant can get overzealous when it comes to picking strawberries. I have been known to pay thirty dollars for the buckets full of juicy fruit after the boys get through picking. After that episode, I put markings on their collection containers.
Easy strawberry jam is what I was looking for to get back to my roots in my grandmother’s kitchen. She made everything seem so easy. Our first batch was by the book from the Ball Canning guide and I almost fainted at the amount of sugar the recipe called for. I am not against sweetness but Grayson and Grant eat way too much to consume THAT much sugar in their jam. I soon discovered Pomona’s pectin and have never looked back. It allows you to use low sugar, no sugar, honey or fruit juice to sweeten your jams and jellies. We found the sweet spot recipe because we sell out when we take them to craft fairs and we love to give them as gifts to friends.
Grayson and Grant pitch in for the preparation of the easy strawberry jam. I love that they enjoy doing kitchen duty with me. I am soaking it in, I am sure they will hit an age where the last thing they want to do is cook with mom! I do hope they will take away recipes and knowledge to use when they are on their own. I hope their future wives will enjoy it too!!
Having children of all ages help with making jams covers so many areas of cooking and science. Washing and cutting fruit. Measuring the fruit, sugar, and water. Mixing the pectin and adding the right measurements at the appropriate times. Canning is a wonderful life skill to learn at any age.
Our favorite recipe is in our book, Blaze New Trails, and we are happy to share it with you in this post. Otherwise, there are simple recipes on the box or bottle of regular fruit pectin. Remember that a jam or jelly recipe can have different ingredients but you must follow the instructions on the pectin that you choose.
Store-bought jam has nothing on what you can prepare at home. You can also follow the recipe up until the point of water bath canning and put them in the freezer instead. The jars will last several months in the freezer or up to a week to ten days in the refrigerator.
Add strawberries, lemon juice, and 2 teaspoons of calcium water to a 5-quart pot, bring to a boil.
Mix 2 teaspoons of pectin powder and sugar in a bowl.
Add sugar mixture to strawberries and return to a boil. Stirring frequently to not burn on the bottom.
Once the mixture has been brought to the second boil it is ready to pour up into your hot, sterilized jars.
Follow the directions on the pectin product that you use for recipe alterations. This recipe uses Pomona's Pectin which we like because it uses a lower amount of sugar.
Enjoy this recipe and use it as a topping for ice cream, cakes, and anything you want to add a sweet and homemade touch.
