I wanted to make my own jam for quite some time, and probably spent too much time thinking about it, and never actually did anything.
I could not understand why I was so intimidated about making jam. The other day while looking at this adorable recipe book about rustic desserts, I may have found my answer.
It is not a big deal to make jam, you can do it, I can do it, anyone can do it, but my reason for intimidation was actually a word: “Canning”. It is a frightful, scary, horrifying word! All that I can picture are hundreds of jars assembled on my counter waiting to be filled, sealed and stored.
People that enjoy the art of canning are to be admired and respected. I gladly would take a class on the subject, (which I did, and got overwhelmed), but I found another deeper issue.
I don’t want my food to last forever, I want to eat it now, or as soon as possible. I don’t know my tomorrow, for how long I will be around to finish all my hundreds jars of jam. I just want to make a few to last maybe…no more than a month. Next month I will be into something totally different than jam.
Remember, if you have not read my about me page. I was the girl that knew nothing about cooking. Now, I am just an adult that still doesn’t know that much about cooking but loves to eat.
When I lived in Brazil, I was around tropical fruits all my life. Our jams are made with bananas, guavas, cashews fruit , and lots more.
Our jams were made often with tropical fruits and sugar. American lemons don’t exist in Brazil. You know the big yellow looking ones. Brazilians consider lime, their lemons.
I found this non intimidating jam recipe last week, I had some strawberries in my fridge and had to break free from this fear with some tasty therapy. I used lime in honor of my Brazilian heritage but lemon is fine too.
Fresh Strawberry Jam
Adapted from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
Ingredients
- 5 cups chopped fruit
- 3 cups granulated sugar
- Juice of 1 lime
Directions
Cut your strawberries in your desired size.
Add the strawberries, sugar, and lime juice in a large saucepan, cook over high heat, stirring occasionally.
Skim off any foam that gathers on the surface. The jam should boil for at
least 5 minutes, after that lower the temperature to medium heat and let it
cook for at 20 minutes or until the jam should thickens to the desired
consistency.
After that, remove from the heat, put into your glass containers and let it cool down.
Stored in a clean, sealed glass jar in the refrigerator, the jam will keep for a few weeks.
I mixed the strawberry jam with my plain yogurt, my boys loved the jam with their toasts, and strawberry smoothies.
What is your favorite fruit jam? Please leave a comment below. It is always fun to hear from you.
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Yum I love homemade preserves — I can’t wait to finish up the last pomegranate ones I made so I can make more!
It was my first time doing it, and I loved it!
I love this, Ana! I had no idea you could make jam without pectin. Thanks for posting
I bet you could easily freeze this too.
Do you think you could substitute agave for the sugar?
And does any fruit work? (I’d love to try raspberry, blackberry, or blueberry!)
Kim, I know you can use any berries in this recipe, also as long as you make your jams in small batches there is no need to use pectin. That is how we did in Brazil. We had no berries but we use tropical fruits, we had no pectin either.
I am pretty sure that the sugar is the thickening agent in this recipe. If you use agave nectar I think you have to use the pectin.
Sugar has various stages the more you cook the harder it gets.
Beautiful Ana Helena! And the possibilities are endless, nao e? Have a great day!
You are adorable Tiffany, This is a perfect picture to have!!!Your Portuguese eh MARAVILHOSO!
Your pictures are beautiful. I just made strawberry jam this year too. I’ve made it many times before – there’s nothing better. Thanks for sharing your recipe!
I totally agree Eileen. It was my first time and I will definitely make it again.
I love making jams too..and this one looks amazing Ana Helena! Really beautiful, and color is really tempting!
Sandra! You are back from your vacation! Wow, I agree…The color of this jam was amazing.
The photos are making me want to grab a toast and start spreading some jam on it!
The jam looks yummy-good!
For my first attempted, I was very pleased. I can’t wait until I try with some tropical fruits. Thanks.
Such a vibrant color! Now I want to make jam.
Sandra! I don’t think you can go wrong with this recipe. Yes! I loved the color too.
Your jam looks lovely! I have just recently started to explore the world of canning as well. I love the idea of saving the flavors of summer to savor all through the winter.
just like you, i have been intimidated to make my own jam. i am not even sure why it scares me so much.
so, reading this post really gives me the courage to try it out coz that jam looks better than any store bought jam i have seen!
I have only made my own jam once, but I have been wanting to try again. I love the simplicity of your strawberry jam. This may be the recipe I needed to get started jamming!