A simple cooked fruit recipe is all that stands between you and homemade jam.
Jams and jellies are one of those convenience foods we tend to take for granted, with miles of jewel-tone options in the grocery store. You’ll begin to question spending $4 or more on a jar after making our homemade version – especially with only four simple ingredients you may already have on hand. Ripe fruit means using only a scant amount of sugar, and the natural pectin in the shredded apple provides all the thickening power you’ll need.
Makes about 1-1/2 cups
- 2 pints fresh strawberries, hulled and quartered
- 1/4 cup organic sugar (regular can be substituted)
- Pinch of kosher salt
- 1/4 cup peeled and grated Granny Smith apple
- 1/4 cup water
- In a medium saucepan, heat strawberries, sugar, salt, apple and water over medium heat. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, until mixture thickens and reduces by half, about 20 minutes.
- Mash strawberries with the back of a spoon or potato masher. Continue cooking an additional 15 minutes. Remove pan from heat; let stand one hour. Mixture will begin to set. Transfer jam to a glass bowl or jar. Cover and refrigerate up to two weeks.