This strawberry jam recipe is made without pectin and has 3 simple ingredients. It can be canned to last longer or it can be in the fridge for 2-3 weeks.
Before starting the jam, place the jars in a pot of water and heat them over medium heat so they are hot and ready for the jam. Keep them in the water until they are ready to be filled.
Making the jam
Cut the stems off the strawberries and cut them in half. Put them in a large pot and mash them with a potato masher.
Add the sugar and let sit for about 5 minutes. Turn the burner onto medium low. I mash them a little more now while they are heating up with the sugar on them. Cook for about 2 minutes on medium low.
Increase the temperature to high and bring to a rolling boil. Once at a rolling boil, cook stirring very often for 4 minutes.
Lower temperature back down to medium and cook for another 2 minutes.
Using a ladle, pour the jam into each jar leaving a half inch of space on top. Clean the top of each jar with a clean cloth. Place the lids on and the rings to lock the lids on. Tighten with just your fingertips so you don't over tighten.
If not canning, allow the jam to sit on a towel or potholder until it cools to room temperature. Place in the refrigerator and use within 2-3 weeks.
If canning, their are canning instructions above in the post if you are new to it. You will give them a water bath for 10 minutes.
Notes
This should make 4 half pint jars of jam. I didn't calculate nutrition facts being the serving sizes will vary.If you are new to canning, there are instructions above in the post.