Thursday, May 26, 2011

Quick Strawberry Jam

I LOVE strawberry freezer jam, both the color and the flavor, but have been wanting to get away from all the sugar and the who-knows-what's-in-them ingredients in the traditional pectin mixes, so I was delighted to come across this recipe.  (Do you really want to know just how much sugar is in the Sure-Jell version??)  It doesn't yield a whole lot because it doesn't have the sugar volume.  Also, it has a distinct lemon flavor and it's darker in color since it's cooked,  but it certainly results in a lot less distress when consumed when you consider the wholesome ingredients.  :)

1 qt. strawberries, hulled
1/2 c. sugar
2 T. fresh lemon juice

In a food processor, process strawberries until coarsely chopped.  Transfer to a large skillet and stir in sugar and lemon juice.  Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, about 9-10 minutes.  Transfer jam to a jar and let cool to room temperature. 
To store, seal jar and refrigerate for up to 10 days, or freeze.

(I honestly don't remember if this is the picture of this version of the jam or if it's the Sure-Jell version - I made 3 different versions on the same day and lost track!!)

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