Juicy peaches, ripe tomatoes, crisp cucumbers, sun-warmed berries, abundant zucchini — whether you cultivate a backyard patch or head to the farmers market each weekend, there’s no month like August for fresh produce. Instead of simply trying to gobble up as much as you can in the summer months (though absolutely NO judgment if that’s the route you take!), why not prolong the season by preserving your favorites through pickling, jams, and jellies?
One of our most popular posts from the last ten years (!) is this simple jam recipe and accompanying printable mason jar labels from Homespun ATL that we originally featured in 2012. Whether you’re looking for a sweet wedding favor or just a fun newlywed weekend activity, we’ve got you covered!
P.S. This jam is meant to be stored in the refrigerator, so you don’t have to get into the nitty-gritty of actual canning. (But feel free to use pretty jars, regardless!)
What you’ll need:
2 pints ripe strawberries (or about 5 cups), hulled and chopped
1/2 cup organic cane sugar
The juice of a whole lemon
What to do:
Bring all of these ingredients to a simmer in a dutch oven. Mascerate the strawberries until you have a bright, sticky, slightly chunky jam. Transfer to sterilized glass jars with tight-fitting lids. Store in the refrigerator for up to 2 weeks, if you can make it last that long! Those biscuits are calling!
If you are feeling really adventurous, add a drizzle of balsamic and a few cracks of pepper to the jam while it’s cooking.
For the labels:
Download our PDF template here, and print onto regular paper or sticker paper. Cut along the black outline with scissors. If you’re using regular paper or cardstock, place the label on top of a mason jar lid, then screw the metal ring on top of it. Or, punch a hole through the top and hang it around your jar with a bit of twine or ribbon.
If you’re using sticker paper, cut out and place that pretty little label anywhere your heart desires.