There is nothing better than opening a jar of homemade Strawberry Jam and knowing that it was made in less than 30 minutes.
We have been making our own strawberry jam for longer than I can remember.
For us, it signifies the start of the harvest season with hopes for a bountiful garden season to come.
But there is nothing like preserving the taste of summer so that you can enjoy it all year long!
Although we continue to make and can our very popular Strawberry Honey Jam recipe, there are times when canning isn’t an option.
For instance, there are times that we are in a hurry and don’t have time to sit and wait for the jam to reduce to the proper thickness.
Let alone the time it takes to complete the water bath process of canning the strawberry jam.
Or we have run out of our preferred half-pint mason jars that we use to can our jam.
So then we turn to this easy, 30 minute Strawberry Jam recipe.
30 Minute Strawberry Jam
What makes this recipe so quick and easy is the use of a food processor to break down the strawberries into small chunks.
Place washed strawberries in your food processor and pulse just until the strawberries are finely diced.
You don’t want to puree the strawberries. However, you want them in small enough pieces that they break down quickly to make jam.
Once the sugar is added to the strawberries, they will continue to break down and form a liquid base.
Then all that is left to do is add in the dissolved Pectin so that the strawberry jam becomes thickened and gel-like.
How To Freeze The Jam
Jam can be frozen in any freezer safe container. However, be cautious when using canning jars for freezing.
First of all, not all canning jars are suited for freezing. However, most half pint jars that you purchase are designated as being freezer safe.
It is best to research the type of jar that you are purchasing before placing them in the freezer.
Each box will explain the safe and approved use for that specific jar. You can find the information on the cardboard side of the box.
But you don’t have to use glass jars. You can also freeze in plastic containers if you prefer to do so.
However, not matter what you decide to place your Strawberry Jam in, be sure to leave 1/2 inch of head space at the top of the container.
Once frozen, the jam will expand. If there is not enough head space the container will likely crack or break.
Low Sugar Option
As we all know, traditional strawberry jam contains a lot of sugar. However, you can use less sugar if you prefer.
Sure-Jell pectin also comes in a Low or No Sugar Light version as well.
Simply decrease the sugar in half if you use the Low or No Sugar pectin.
And if you do not want to use white sugar or pectin at all, check out our Strawberry Honey Jam recipe. It can also be frozen instead of canned.
Mary and Jim
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- 1 qt. fully ripe strawberries, washed and stems removed
- 4 cups granulated sugar
- 3/4 cup water
- 1 box Sure-Jell Fruit Pectin
- In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.
- Measure exactly 2 cups of processed strawberries into a large bowl.
- Slowly add the sugar, one cup at a time, stirring well after each addition. Let stand for 10 minutes, stirring occasionally.
- In a small saucepan, add water and pectin package and bring to a boil over high heat, stirring frequently.
- Once the mixture begins to boil, stir for 1 minute and then remove from heat and mix it into the strawberry mixture.
- Stir constantly until sugar is well dissolved.
- Fill half pint or freezer containers with jam and leave 1/2'' of head-space at the top.
- Cover with lids and allow to stand at room temperature until cool.
Store in the refrigerator for up to 3 weeks or freeze it for up to 1 year.
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g