a very easy jam recipe

strawberry jam

8th May 2011


Someone had left a big bucket of beautiful, very ripe strawberries in my kitchen while I was out on my afternoon walk.  I will find out who it was over the next few days.  Living in a Moshav and having a very open house allows neighbours, friends and children to wander in and out as they please. They look like they were picked fresh from the fields which are nearby.  We are spoilt with our strawberries this time of year, being able to buy them freshly picked from the fields if the time is right.  These were perfectly ripe for making strawberry jam.

This recipe is based on Anna’s recipe, making six medium jars to freeze as needed.  What I love most about this recipe is that it allows the sweetness of the strawberries to come through without being overpowered by the sugar.  Because of the less sugar, it is a little on the watery side, and I do end up scooping it out with a spoon onto my bread.  The taste is sensationally strawberry-sweet!

I have grown them in the garden a few times, but the ruby-red, ripening fruit would lure in my three peacocks, and they would always find them before I did.  Now I have replanted them in a sunny corner in the garden, just outside my kitchen window, so I can enjoy watching our peacocks find them as a surprise treat.



strawberry jam

For jam-making, I prefer the smaller strawberries; they have much less water content.  If using the larger ones, buy them very ripe.  This is a straightforward recipe that requires no chopping.

Makes 6 – 7 jars


2 kg small strawberries, rinsed and topped

700g light brown sugar


1.  Place the strawberries in a wide, deep saucepan and sprinkle over the sugar; allow them to sit overnight, so all the juices can be drawn out of the strawberries.

2.  The following day, bring to a boil and boil rapidly for 20 minutes. Turn off the heat and allow to settle for 30 minutes, then using a potato masher and roughly break up the strawberries.

3.  Scoop up all this red goodness into sterilised glass jars.  Because of the low sugar content, this jam needs to be refrigerated.  Close your eyes and enjoy the lingering smell that fills the kitchen for a moment or two.


Goodness shared by Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie