Make this no fuss 3-ingredient strawberry jam with local strawberries this summer and you’ll be enjoying it on toast, scones and ice cream long after. Yum!
Homemade strawberry jam brings back lots of memories for me. Every year growing up, for as long as I can remember, my mother went to the market during strawberry season in Montreal and brought home a “flat” of strawberries – I can’t remember if that was 12 or 24 boxes. She called on my sisters and me to help hull the berries and then proceeded to make our annual batch of strawberry jam with heady aromas that filled the house. She made it very loose, almost saucy – delicious! I’ve since learned that you can make it thicker if you want just by cooking it a bit longer.
The things I love about this jam, other than its yummy taste, are that you only need 3 ingredients, there is no pectin involved and no fancy processing of the jars. We do, however, keep the jam in the fridge. Many hopeful jam makers are afraid of the whole [tedious] sterilizing process. If you are not planning to make a whole pantry full of jam, you can skip all the complexities and just run your jars through the dishwasher or place them on a clean cookie sheet and heat them in the oven at 350F for 10 minutes. Simple. The entire jam from start to finish takes about 40 minutes (not including the dishwasher cycle).
So enjoy this simple summerlicious treat for breakfast or on ice cream for dessert (my husband’s fave). Oh, and don’t forget this jam makes a fabulous gift.
Also check out our Savory Peach Sauce below.