What makes you feel nostalgic in the springtime? To me, a memory of my mom in the kitchen filled with the sweet, warm and caramel-like aroma of strawberry jam.
In Korea, strawberries are almost everywhere from February to April. I can say that fresh Korean strawberries are the best in the world, and they even get unbelievably cheaper, especially from late winter. Whenever spring was around the corner, my mom used to buy a large box of strawberries and make jam for my siblings and me. I couldn’t help falling in love with this beautifully sweet fruit.
Even if I’m in the US now, my love for the strawberry jam still continues. Regardless of the season, I stock up multiple homemade strawberry jam jars and enjoy them in a whole slew of ways for my meals, desserts, drinks, etc. It’s true that making jam from scratch with canning is time-consuming, however, once I’m used to my own low-sugar and no-pectin version, I can’t honestly have crucially sweet commercial jams any longer. For my recipe, all you need is three ingredients; strawberries, cane sugar and lemon.
Unlike Korea, fresh strawberries are quite expensive here, so I typically buy a pack of 4 lb (2 kg) frozen strawberry from Costco and make jam every quarter. For canning, I prefer small jars so that I can consume a jar of jam within three weeks after I open. (8 oz Mason jars are perfect for my family of 2.) I don’t think all fancy canning equipment is required, but I highly recommend having a jar lifter for your safety while moving jars in and out of the hot water bath.
I hope you enjoy this video! 😉
Ingredients
- 4 lb (2 kg) frozen strawberries
- 1 cup cane sugar
- 1 large lemon
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