This Fresh and Easy Strawberry Jam is fresh and simple! It doesn’t make up as much as freezer jam and there is no pectin! You are going to love it on toast!
I made up this jam to use as a filling in a dessert that I will be sharing next week! I only needed about half the jam for the dessert so we used the rest all week on toast and biscuits. My daughters especially loved it on their peanut butter sandwiches! Some other tasty ideas would be using this on oatmeal or cream of wheat, over pancakes or waffles, or as a sundae topping!
I made this using my food processor but you could also use a blender or mash the berries by hand. You can also try adding other fruits, just take out some of the strawberries. Strawberry peach, strawberry banana, or if you are from Idaho strawberry huckleberry also make delicious jams using this recipe.
Even though this isn’t traditional freezer jam, it can be frozen for later use. It will keep in the freezer for several months.
- Wash strawberries and remove stems. Put strawberries in a food processor and blend to desired consistency (I blended mine pretty smooth but I know some like big chunks of strawberry)
- Pour blended strawberries into a sauce pan.
- In a small cup, dissolve the cornstarch in the 2 to 3 Tbsp of cold water. Stir until smooth. Before putting the saucepan over heat, whisk the cornstarch mixture into the strawberries. Stir in the sugar then place the saucepan over the stovetop on medium high heat.
- Bring mixture to a boil stirring constantly. The mixture should thicken. Remove pan from heat and stir in vanilla. It will thicken even more as it cools. Keep refrigerated.