We have a strawberry delivery person in our neighborhood. He first knocked on my door pulling strawberries in a rickety Red Flyer wagon—now he drives a fancy van. He used to just bring strawberries. Now he brings strawberries, mangoes and oranges. The only problem is that he brings flats of strawberries and mangoes and 25 lbs. bags of oranges. I always buy what he has, then I have to start cooking! He knocked early last week so visions of Strawberry Shortcake, Chocolate Covered Strawberries, Strawberry Pie, Strawberry Sandwiches, and Strawberry Ice-Cream are running through my head, and with the leftover, less-than-perfect strawberries, I’ll make some Fresh Strawberry Jam.

I found this recipe in a Cooking Light magazine. I am not sure of the date or the year. I usually make a double batch of this, and then store ½ cup portions in the freezer. I just loooove hot buttered toast with Fresh Strawberry Jam. It’s nice to have a small jar of Strawberry Jam in the freezer all this time 🙂

This is easy to make. It has no pectin and is not shelf stable, so technically it’s a Freezer Jam. Works for me. The jam freezes fine for up to a year, and opened jars can be stored in the refrigerator for up to a month. Enjoy!

No Pectin Fresh Strawberry Jam

INGREDIENTS

• 4 cups sliced strawberries
• 1 cup sugar
• 2 teaspoons fresh lemon juice

DIRECTIONS

1. Combine strawberries and sugar in a medium saucepan, and bring to simmer over medium high heat, stirring frequently.
2. Reduce heat to medium, and simmer 1 hour or until thick—if you are doubling the batch, this step may take an additional 30 to 45 minutes—stirring occasionally.
3. Remove from heat, stir in lemon juice, and let cool to room temperature.

Makes approximately 2 cups. Jam can be stored in a covered container in refrigerator for up to one month. For longer storage, freeze.

Thanks for stopping by my kitchen today! Stop by again in January for some hot buttered toast with Fresh Strawberry Jam—I’ve put some away in the freezer just for us!