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In the very busy days of early summer, I always end up taking whatever shortcuts I can to get things done and in the pantry or freezer.
I need to make some jam this year, because we finally finished off our last jar. Here’s a great recipe for some easy no cook Strawberry Jam.
Since we often have lots of strawberries and not much time to process them, I will spend a couple of hours and make freezer jam.
Sometimes we have a hard time with the birds getting in to the berry beds.
I think we need a screened box built over the whole bed to keep them out. I’ve tried netting, but it doesn’t work for me.
I find the birds can get caught in the netting and that is so stressful for them and for me.
Last year, I wanted to get some jam made up before the birds got all the berries and so we got in there to do a good picking.
A lot of the berries were small, but that is alright.
Later I got the bed cleaned out and removed most of the runners. That should help the remaining strawberries get bigger.
I turned the berries into jam and here’s how that happened. I use Certo Pectin and made some delicious & sweet, easy no cook Strawberry Jam:
No Cook Strawberry Jam
makes 5 cups
1 3/4 cups crushed strawberries
4 cups sugar
1 pouch Certo Liquid Pectin
2 Tbsp lemon Juice
Crush the strawberries and measure; transfer to a large bowl.
Add the sugar and mix together. Let it stand for 10 minutes.
Add the Certo and lemon juice then stir the mixture for 3 minutes.
Ladle the jam into clean containers. I always use a canning funnel so there is no mess as I am moving the liquid.
Leave 1/4 inch headroom, wipe the rims of the jars and cover with lids.
Then let them stand for 24 hours; don’t move the jars at all, just leave them be.
After a day, the jam will be set and you can transfer the containers to the freezer and fridge.
A jar will last for 3 weeks in the fridge and probably not that long, once you taste it!
If you like, you can just put the jars in the freezer where they will be fine for about 8 months.
That half full jar will go in the fridge and we’ll enjoy it on toast or even spooned over some ice cream.
Those jars in the back left of the photo? Those are Pickled Garlic Scapes!
They are easy to make and if you grow garlic, these pickles are just one way to use the scapes.
If you’ve got a nice harvest of strawberries, give this quick jam a try. Awesome on homemade bread or on a scone.
If you don’t have your own strawberry patch, support your local Farmers Market and pick up a flat of beautiful berries!
- 1 3/4 cups crushed strawberries
- 4 cups sugar
- 1 pouch Certo Liquid Pectin
- 2 Tbsp lemon Juice
- Crush the strawberries and measure; transfer to a large bowl.
- Add the sugar and mix together. Let it stand for 10 minutes.
- Add the Certo and lemon juice then stir the mixture for 3 minutes.
- Ladle the jam into clean containers. Leave 1/4 inch headroom, wipe the rims of the jars and cover with lids.
- Then let them stand for 24 hours; don't move the jars at all.
- After a day, the jam will be set and you can transfer the containers to the freezer and fridge.
- A jar will last for 3 weeks in the fridge and 8 months in the freezer.
Our entire Country Living in a Cariboo Valley Recipe Collection can be found here