Making your own jam sounds like a big deal, but I promise, it’s oh so easy.
I’m not canning, I’m not fussing over this. I’m just boiling 5 simple ingredients and coming away with a super tasty homemade strawberry jam in under an hour.
(If you have a serious surplus of strawberries, you could make this as well as my easy strawberry sauce. It’s just 3 ingredients and 15 minutes to make!)
I’ve also added a splash of orange liquor and a handful of blueberries to the recipe.
They are optional, but help bring out the depth of flavor in the strawberries. (The blueberry add-in is a trick I learned from Ina Garten.) It’s subtle, but really brings a lot to the jam.
Homemade strawberry jam makes a great gift for teachers or neighbors or to take to a hostess at a summer gathering.
Add some fresh baked bread (homemade or from a bakery) and some cute napkins in a basket and you’ve delivered breakfast after the party! (A sure way to be invited back!)
Try it out and stock your fridge and freezer with some homemade strawberry jam.
- 2 pints strawberries, washed, hulled and diced small
- 1 1/4 cups honey
- 2 tablespoons lemon juice
- 1 tablespoon orange liquor (optional)
- a handful of blueberries (fresh or frozen; optional)
- Combine all ingredients in a heavy bottomed pan or a Dutch oven. Bring to a boil over medium heat, stirring regularly.
- Keep at a rolling boil, at medium or medium-low heat, and cook for 30-40 minutes.
- If you have a layer of foam on top, skip some of that off.
- Cool and transfer to glass jars. Refrigerate or freeze jars.
If freezing, make sure to leave a 1/2 inch of room at the top of the jar, to allow for expansion.
If making these as a gift for several people, you may want to double or triple the recipe. Or use the really small (4 ounce) jars!