This weekend, cook up a small batch of strawberry jam. I use Meyer lemons here, but any flavor enhancer is welcome!
Earlier this week, I hosted an hour-long Facebook livestream on the topic of jam making. I used a small batch of Strawberry Meyer Lemon Jam to demonstrate the no-additional-pectin approach.
I started with just two pounds of berries, used a scant two cups of sugar and flavored the whole thing with the zest and juice from two Meyer lemons. When the jam was finished cooking, the yield was two pints (you may be sensing a theme here). I canned up the finished jam in these cute half pint Anchor Hocking jars I got from Fillmore Container.
If you find yourself in possession of a couple of pounds of berries this weekend (there’s no shame in using a clamshell from the grocery store), consider making something similar. Oh, and if you can’t get Meyer lemons, try flavoring the jam with vanilla bean paste, grated ginger, a splash of balsamic vinegar, or even the juice and zest from some regular lemons or limes.
Strawberry Meyer Lemon Jam
- 2 pounds strawberries hulled and chopped
- 2 cups granulated sugar
- 2 Meyer lemons zested and juiced
- Prepare a boiling water bath canner and enough jars to hold two pints.
- Combine the berries and sugar in a low, wide non-reactive pot. Stir to combine and let it sit until the sugar begins to dissolve.
- Put the pot on the stove over high heat. Bring the jam to a boil and reduce the heat to medium-high. Cook, stirring regularly, for 12-20 minutes.
- Towards the end of cooking, add the lemon zest and juice.
- Check for set using your favorite method.
- When you've deemed that the jam is thick enough, remove the pot from the heat.
- Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
Easy recipe, and it’s actually quicker than I was expecting. Delicious and so simple, thanks for sharing!
So happy to hear that you liked it!
Basically, like you said in your live video, you can use the 2 for 1 ratio = 2 pounds berries for 1 pound sugar, right? I love this simple recipe. Like you said, it’s a base and you can try any spices and flavour you want.
I’d like to make more jams . The strawberry Meyers lemon is very appealing except for the sugar ratio. I need a low sugar alternative for my dietary needs. Are there alternative sweetness for me?
If you can handle some sugar, I have an archive of low sugar options that you can find here: https://foodinjars.com/?s=low+sugar
If you’re looking for something without refined sugar, I wrote a whole book about preserving with other, less refined sweeteners (honey, maple, agave, coconut sugar, dried fruits and fruit juice concentrates). It’s called Naturally Sweet Food in Jars and you can find it here: https://amzn.to/2HJ7414
If you want to make jam with non-sugar sweeteners, that becomes a harder ask because they don’t perform well in jam making situations. A fruit butter with no added sweetener might be your best bet. https://foodinjars.com/recipe_category/fruit-butters/?post_types=recipe
I hope this is helpful!
I have never gotten this to gel for me using just the membranes and seeds. I’ve always had to add pectin. What am I doing wrong?
Perhaps not cooking it at a high enough boil?
I love this combo and have made it several times. I just tried the same technique with peaches and it was also delicious!
I was wondering if I could sub half the strawberries with rhubarb. too tart?
I’ve not tried it, but it would be a fine swap from a safety perspective.
I made the Strawberry Meyer Lemon Marmalade today, absolutely delicious! and so easy. Thank You
Thank you! I’m so glad you like it!