August 15, 2018

Recipe: Organic Strawberry Jam

You guys, I did it. I completed my first attempt of making strawberry jam and it turned out super yummy! OK, let me back up a bit. I have wanted to make my own jams for a few years now, seeing it at all the farmer's markets and thinking, I want to try that! I did lots of research and decided I wanted to make jam, not jelly because I wanted to have chunks of fruits in the finished product. I also decided I wanted to try a recipe with no pectin. Sure, my jam would be less runny/watery and more firm/gelatin like if I used pectin, but I wanted only a few natural and organic ingredients in my jam and that's it. In the end I am very happy with the results. It is a bit runny, and we use a spoon to spread it on things, but the taste is amazing so I'm very happy with the end results (and so is my family).

The finished product is a combination of a few recipes I saw online, then changed a few things and I added a pinch of something that I didn't see in any recipe. So this is my original recipe folks. I really do hope you try it out and love it as much as we do! 


This recipe filled 8 mason jars and I had a little extra left over that we used on toast for day one taste testing. Before you begin, sterilize your jars by boiling the glass in water for 10 minutes. With a tong, remove them from the water and set them aside, facing upright, on a dish towel or rack so they cool. I also boiled the lids and caps next, also using tongs to remove from water so everything was ready when my jam with finished. You can find more about jar sterilization here.


-4 pints organic strawberries
-2 cups organic or raw sugar
-1/2 cup fresh lemon juice 
-2 teaspoons of cinnamon


1) Cut leafs off strawberries and slice each berry in half. In a food processor (or I used our Ninja), process strawberries until coarsely chopped, do not overdo! Transfer berries to a large skillet and stir in lemon juice, sugar, and cinnamon. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, about 20 minutes. Transfer jam to sterilized jars and let cool to room temperature. Seal jars and store in the refrigerator. Jam stays fresh for 10 days!

Have you ever made jam? Do you think you might try this recipe? I loved the entire process and my kids loved cutting all the berries with me. I think we may try peach or raspberry jam next! Thank you so much for stopping by the blog today, I hope you make it a great day! xoxo 

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