Zero Waste Strawberry Jam | So I was definitely running out of room in my freezer. I got a little lazy during strawberry season and just froze the entire bounty rather than can them immediately like I normally do. What can I say, I was a little preoccupied having a baby. I had the realization that I needed to do something with these strawberries when I went to put half of a green pepper in the freezer and it wouldn’t fit. Yea, I should probably clean that sucker out aside from just the strawberries….for another day….maybe. Luckily, this sudden need to make jam came at the perfect time considering we finished off the LAST jar of last year’s batch last weekend while camping. It’s a good thing, too, because I can’t do without my strawberry jam!
This recipe is SOOOO easy and completely zero waste, too! I can’t think of a better way to utilize a garden full of strawberries than this. It’s the perfect way to preserve the freshness of summer to enjoy in those awful, cold winter months. Pair this jam up with that easy Zero Waste Peanut Butter recipe and you’ll have a match made in heaven!
Now, if you’ve never canned before, never fear. I’ll explain it briefly here and have a more in depth post later on how to water bath can. It’s pretty fool proof. No need to worry about blowing up yourself and house with a pressure cooker. I may or may not have a fear of those.
Zero Waste Strawberry Jam
2 Quarts of Strawberries
6 Cups of Sugar
Place jelly jars, lids, and rings in a pot of water and bring to a boil to sterilize. Only pull them out when ready to fill.
Clean strawberries and remove stems. Mash strawberries while they cook on medium to high heat in another pot. Once mostly mashed, add sugar and bring to a boil slowly. Once sugar is completely dissolved, cook rapidly until the jam comes to a gelling point. Once the mixture comes to the gelling point, you’ll be able to run your finger through the jam on the back of a spoon and it will stay separated. Like Moses parting the waters. Once thickened, remove jelly jars from boiling water, fill with jam, screw on ring and lid, and place back into boiling water for about 15 minutes. Take jars out of water bath and place in a cool place to seal. Sealing should take about 10-20 minutes.