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
- 5 cups chopped fruit
- 3 cups granulated sugar
- Juice of 1 lime
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
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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