Second only to fall apple picking, spending the day in the strawberry field is my favourite harvest-y thing to do with my girls. The girls absolute love it, too. Goldie loves treating the patch like an all-you-can-eat buffet while Bea likes picking out the “perfect” berries for her basket. We’ve been visiting Butt’s Berry Farm just outside of Guelph, ON for a few years now and I highly recommend them if you’re in the area.

Post-picking we head to parent’s house to start making the jam. If you’ve never had it, fresh strawberry jam is a thing of beauty and nothing quite compares to it, IMO. My Mom and I have tinkered with a few recipes over the years and have now perfected our holy grail strawberry jam recipe. It’s SUPER easy, pectin-free and only has 3 ingredients: strawberries, sugar and lemon juice. If you’re intimidated by making jam, don’t be! This recipe could not be easier, promise.

This recipe will yield 2 –250ml jars. I make double batches and it works out perfectly.

What you’ll need:

1.5 lbs of berries (best to weigh them using a kitchen scale)
1.5 cups white sugar
3 TBSP of lemon juice
Heavy bottom pot
Potato masher
Candy thermometer
Jars, collars and lids

To Start:

Sterilize your jars by boiling. Then place them, along with your lids and collars in a baking dish in the oven at 250 degrees. You want your hot jam going into hot jars.

Jam time:

Wash and clean your berries and add them to the heavy bottom pot along with the sugar. Place over medium-high heat until bubbling, then stir. Once the sugar starts to dissolve and the berries start to break-down, stir in the lemon juice. Let that cook for about 10-15 mins over medium-high heat. While the mixture is cooking, mash the berries with the potato masher until you’re happy with the texture. I like a few chunks in my jam, personally. Place your candy thermometer into the mixture and let it get to 225 degrees. Once it reaches that temp, let it cook another 1-2 mins. Then your jam is ready to be jarred! Carefully take your jars out of the oven and using a canning funnel (if you have one) or just a ladle, fill the jars leaving some room at the top. Grab your lid and place it on top, pressing down on the middle while you tighten the collar. Everything will be HOT so use oven mitts or dishtowels to protect your hands.

Let it sit until cooled and settled and THAT’S IT!! The best, freshest and easiest strawberry jam.

Happy picking and big love, always,

Danielle