Strawberry Jam

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Step: 1

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

Per Serving: 85 calories; protein 0.2g; carbohydrates 21.9g; fat 0.1g; sodium 0.2mg.

Deciding stay in and cook your food instead of dining out is good a process in the best way if you’re focusing on eating healthier. There’s no best way to know precisely what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .