One-Ingredient Strawberry Jam
This recipe really is only one ingredient...farm fresh strawberries! If you aren't able to get your hand on in-season strawberries you may have to add some honey or sugar. This Jam should keep for about three weeks in the fridge but be sure and check to make sure it looks + smells good as there is no added sugar to help keep from spoiling.
- 5 cups farm-fresh strawberries*
Wash, hull + dry strawberries with a towel.
Place in 2-quart saucepan and turn to medium-high heat.
Boil on medium-high heat for about 8-15 minutes** until strawberries release their juices.
Reduce heat to medium and continue to cook/boil for about 10-12 minutes** more minutes until the berries and their juices reduce in half, stirring frequently to prevent burning on the bottom of pan.
Continue to cook over medium heat until berries and their juices have reduced by about half again, stirring almost constantly until mixture is very thick and you will be able to easily see the bottom of the pan when scraped with a wooden spoon. The mixture will continue to thicken in fridge but you don't want the mixture too saucy.
Once nice and thick remove from heat.*** Store in a mason jar. Cool to room temp and then place lid on mason jar and store in fridge for about 3 weeks.
*Mine were smaller so I did not cut them but you may want to if yours are larger.
**I can't remember exactly how long I boiled the strawberries for but the Gluten Free Gigi recommends in her video 8-15 minutes for the first round + 10-12 minutes for the second. The final step took me longer than in her recipe.
***The mixture of the finished jam is a bit chunky. If you wanted a more smooth jam you could put in a food processor or use an immersion blender.
Recipe from Gluten Free Gigi.