Homemade Jam (Strawberry or Blackberry)

by Krista Davis on June 22, 2013

As most of you know, I love homemade peanut butter; and what goes with peanut butter is jam. I don’t mean store-bought jam or jelly that has a long list of ingredients – I mean simple, fresh homemade jam with whatever berries you want. I have made delicious strawberry jam and wild blackberry jam (the blackberries were picked in my in-law’s pasture). This jam has 4 or 5 ingredients, depending on flavoring, costs from $1 to $3, depending on how you get your berries,  and takes a little less than an hour to make.

You will need 2 pounds or 4 cups of strawberries, blackberries (or the berries of your choice), 1 cup of water, 2 cups of raw sugar, the juice of 1 large lemon, and an optional handful of basil leaves (I like this with strawberry jam).Strawberries and Basil for Strawberry Jam

First, clean your berries with  a solution of one part white vinegar and three parts water, then rinse with clean water and let dry (set them on a towel and they will dry within minutes). Remove all twigs and cut the leaves off the strawberries.

Strawberries in a BlenderPlace strawberries, water, and optional basil in blender. Blend until smooth.

Add all ingredients to medium sauce pan and bring to a boil. Boil the mixture for 30-45 minutes (at a rapid boil 40 tends to be perfect). Make sure to stir often or it will stick.

 

Lemon, Sugar, and Blended Berries for Homemade JamCooking Homemade Strawberry Jam Remove the foam from the top of the mixture (both strawberries and blackberries have pink foam). This can be done during the boiling or after. Have a bowl ready to put the foam in, you can use the foam on toast or in smoothies. (Most basil will come out with foam, but it leaves a light hint of its taste.)Removing Jam Foam

While jam is boiling, boil freezer safe mason jars and lids for 10 minutes to kill germs. Make sure not to touch the inside of them to keep them sanitary.

Color of Homemade Strawberry JamThe homemade jam mixture will become a darker shade and begin making some “bodily noises” when finished. It will be thinner than store bought, but it allows it to spread easier.

 

Letting Hot Jam SetFill the mason jars with your jam, leaving one inch of room at the top. Seal the jam jars tightly and place upside down for 10 minutes, helping to secure the seal.Tightly Sealing Jam Mason Jar

Let the jars set right-side up for 24 hours at room temperature, allowing the jam to cool and set properly. You can place the jam jars in the freezer and they will last for about 1 year, but discard if ice develops on top.

Thaw the homemade jam for 24 hours and it will keep in the refrigerator for two to three weeks. Use your homemade jam with your homemade peanut butter for a healthier and delicious PB&J; use it on toast or a bagel; mix it in your overnight oatmeal; or pour it on top of ice cream.

Blackberry or Dewberry JamStrawberry Jam

Homemade Jam on Toast

 

Homemade Jam (Strawberry or Blackberry)
Author: 
Recipe type: Condiment
Serves: 3 cups
 
Homemade jam is an easy way to make a healthier breakfast choice, it is also cheaper since you can spend any where from $1 to $3 on ingredients and make around 3 cups of jam.
Ingredients
  • 2 lbs./4 cups strawberries or blackberries (this will work with any berry you like)
  • 1 cup water
  • 2 cups raw sugar (white sugar will work the same)
  • 1 medium lemon (juice)
  • Basil (optional)
Instructions
  1. Wash and hull (cut leaves off) strawberries/ blackberries
  2. Blend berries and basil (optional) with 1 cup of water.
  3. Pour blended berries in medium saucepan.
  4. Add sugar and lemon juice to saucepan.
  5. Boil for 30-45 minutes -stirring often.
  6. Remove foam.
  7. Boil mason jars and lids for 10 minutes.
  8. Jam is ready when it is a darker shade, thicker, and you hear "bodily noises".
  9. Without touching inside of jars, fill with jam up to 1 inch from top.
  10. Seal jars tightly and place upside down for 10 minutes.
  11. Let jam set right-side up for 24 hours before freezing.
  12. Thaw for 24 hours before serving.
Notes
Jam will last in the freezer for about 1 year, but discard if ice forms on top. Jam will last 2 to 3 weeks in fridge. For smaller servings use baby food size mason jars. Make sure your mason jars are freezer safe. With a 2,000 calorie diet 1tsp fo strawberry jam has 4.2% Vitamin C.
Nutrition Information
Serving size: 1 tsp. Calories: 12 Carbohydrates: .6g Sugar: 3g Fiber: .08g Protein: .03g

I will be trying a sugar-free version in the future, but I don’t know how it will thicken or react in the freezer.

Next Recipe: Green Smoothie for Health and Exercise

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Written by Krista Davis

Krista Davis

Krista is a self-proclaimed “health nut” and eco-friendly enthusiast.

Green Smoothie for Health and Exercise
Overnight Oatmeal

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