This strawberry lemonade jam recipe is a very simple recipe for you to try at home. Most jams and fruit preserves found at the grocery store are loaded with yucky ingredients, including high fructose corn syrup, and preservatives. I believe the food we put into our bodies should be as close to their natural form as possible, with few to no preservatives, minimal sugar, and as few ingredients as possible.
If you’re like me, seeing recipes with too many ingredients is overwhelming and often times leads you to buying the ready-made alternative. What I love about this recipe is that it requires hardly any preparation and very few ingredients. Anyone can make this!
I love the tartness of this jam. The sweetness of the strawberries combined with the sourness of the lemon will have you wanting to eat the jam by the spoonful (which you can if you want). Cooking down the strawberries and lemon until it thickens is a great way to get the consistency we all want in a jam without the use of pectin or other thickeners.
I try to limit the amount of sugar I add to food, so this recipe does not call for a lot of sugar. You can modify this by adding a little more sugar until your taste buds are happy or omitting all together for a no sugar added jam.
- 2 16 oz containers of strawberries
- 4 Tbsp lemon juice (approximately 2 lemons)
- 4 Tbsp sugar
- After thoroughly washing the strawberries, cut off the leaves, add to blender, and blend until pureed. For a chunkier jam, you can mash them with a fork or potato masher.
- Pour blended or mashed strawberries into a pot. Add lemon juice and sugar. Bring to a boil and stir frequently.
- Reduce heat so that jam cooks on a low boil. You want to continue stirring the jam for about 20-30 minutes, until desired consistency. Jam will continue to thicken while cooling.
- Pour jam into sterile mason jars with lid. Refrigerate and allow plenty of time for the jam to cool. If you notice the jam is still runny once cooled, put the jam back in a pot and cook a little longer.