Homemade strawberry jam– money savvy and healthier than what you buy at the store
There is nothing better than homemade jam on a hot, homemade biscuit! One of my favorite indulgences– and it brings back wonderful childhood memories of my grandmother who always made special, bite-sized biscuits for us kids. Of course, my mother also made delicious biscuits which we would top with butter and strawberry jam. YUM. YUMM. YUMMMM…
Besides the fact that homemade jam is sooo much tastier than store-bought, it also comes with other benefits: no articial flavors, additives, or high fructose corn syrup… and it will save you money!
Making homemade strawberry jam consists of just three things: strawberries, sugar, and fruit pectin. This is huge when you consider that regular jam that you buy off the shelf at the grocery store has high fructose corn syrup, with other additives for color or flavor. I don’t know about you, but I’ll take strawberries and sugar over high fructose corn syrup and additives any day.
To buy a jar of strawberry jam at the store with high frustose corn syrup and other additives, you will spend about $0.17-0.22/oz. If you are fortunate enough to find a brand or line of product that doesn’t have the high frustose corn syrup, you will definitely spend more. Much more, in fact, anywhere from $0.25-0.38/oz. Making it myself, the final cost was $0.14/oz! So to buy the kind of jam at the grocery store that I make at home, I would spend 2-3 times as much!!
Homemade Strawberry Jam
3 cups crushed strawberries (2 pounds whole strawberries)
2 cups sugar
1 1/2 Tbsp of fruit pectin
1 tsp lemon juice
small pat of butter (I always put a little butter in to cut down on the foam)
- Only use ripe berries at their peak
- Wash strawberries, remove tops/stems
- Crush with a potato masher. Pour into pan
- Mix about 1/4 c sugar with the fruit pectin, add to strawberries
- Bring to rolling boil
- Stir in remaining sugar, bring to full rolling boil stirring constantly for 1 minute
- Remove from heat, skim off foam
- Pour into prepared jars (clean and dry)
- Wipe away any excess from rim, place canning lid and ring on jar
**Jams are the only thing that I will can without using a canner or placing in boiling water. At this point, I invert for about 20 minutes. Place jars upright and check to be sure the lid is completely sealed (should not be springy) for storage.
But strawberry jam isn’t the only great summertime recipe, featuring this juicy, delicious fruit. Here are some other great recipes for strawberries: