This homemade refrigerator jam uses strawberries, sugar, a little pectin and lemon juice and will take you less than 10 minutes to make in the microwave
Course: Breakfast, Dessert
Diet: Gluten Free, Vegan
Author: Nija Clark | The Vgn Way
Large 8-Cup Glass Measuring Cup or Large Heat Proof Bowl
Potato Masher, Fork, Muller or Whisk
Glass Jar with lid
1Ib16 oz / 1 container Fresh Strawberries
¾cupSugar- can reduce to ½ cup if you want a lower sugar jam
Rinse, hull and chop strawberries.
Crush strawberries. Can use potato masher, fork or muller to crush strawberry.
In a large bowl combine the berries, sugar and lemon juice. (Be Sure To Use An Extra Large Bowl As The Jam Will Bubble Up In The Cooking Process! and could overflow if bowl is to small)
Heat strawberries in microwave for 5 minutes. Then in increments of about 2 minutes. This is to avoid the jam overflowing. Cook for about 11 to 14 minutes. For frozen strawberries about 14 because of extra moisture and for fresh about 11 until thicken.
Let the jam cool off completely. The jam will thicken as it cools. Transfer to a clean jar and store in the refrigerator for up to two weeks.
Alternative Cooking Method
Stove Top - Bring preserve mixture to a simmer over medium heat. Cook for about 10 minutes. Watching closely to not burn (lower heat if necessary, whisking every few minutes. Let the jam cool off completely. The jam will thicken as it cools. Transfer to a clean jar and store in the refrigerator for up to two weeks.
How To Store
Since this is a homemade organic jam the shelf life is shorter than store bought. Store in fridge in jar with airtight lid jam will last about 2 to 3 weeks