You may have figured out by now that my husband likes to eat healthy food. Whenever possible, he chooses foods that are naturally sweetened rather than sweetened with artificial sweeteners or sugar. Jelly or jam is an example. He likes the ones that are naturally sweetened. Unfortunately, Wal-mart stopped carrying that type of jelly so when he needs more, I have to make a special trip to HyVee.
So when I saw this recipe for strawberry jam I could make myself, I decided to give it a try. It was easy to make (when I paid attention to what I was doing – more on that later) and tasted great.
- 2 lbs. strawberries, rinsed off, patted dry & hulled
- ¼ cup honey
- 3 teaspoons lemon zest (1) ¼ cup freshly squeezed lemon juice (2)
Place the strawberries in a large pot and mash them with a potato masher. Add the honey, lemon zest and lemon juice and heat over medium high.
Boil, stirring every now and then, until the mixture thickens, about 45 minutes. It could take more or less time depending on your strawberries. (3)
To test if it’s done, put some of the jam on a clean spoon and then put the spoon on a plate in the freezer. Let it sit in there for 5 minutes and then take it out. If the jam doesn’t fall easily off the spoon when you turn it to the side, it’s ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and then test it again.
Once done, let the jam cool, pour into jars and store in the fridge for up to a week.
(1) I used dried but it’s expensive!
(2) I used bottled lemon juice.
(3) Okay – here’s my sad story. You know I have ADHD, right? Well, this type of recipe is dangerous for me unless I set multiple timers. Did you see the part in the recipe where it said “stir every now and then” and “it could take more or less time”? Well, I saw those directions and fully intended to start the strawberries and then set several timers to remind me to stir and check. But I didn’t set any timers except the one on the stove for the full 45 minutes. By the time I got upstairs and started working on the blog, I completely forgot to set any other timers. Next thing I knew, the only timer I set went off. “What??? It’s been 45 minutes??? Oh, no!” I ran downstairs to check the strawberry jam and it was RUINED. Not only was it ruined, but so was my pan. I tried everything known to man to get the crud off the bottom of the pan but it won’t budged. I finally gave up and tossed it. So not paying attention cost me my favorite pan and two pounds of strawberries.
I tried making the strawberries again and this time I did set timers and the jam turned out delicious.
recipe from Go Gluten Free Magazine, Summer 2014
recipe created by Texanerin.com
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