Strawberry Jam

Why You’ll Love This Recipe

Strawberry Jam is a classic homemade preserve that captures the essence of ripe, juicy strawberries in every spoonful. Perfect for spreading on toast, dolloping on scones, or layering in desserts, this jam is sweet, slightly tart, and bursting with real fruit flavor. It’s a simple yet satisfying way to preserve the taste of summer all year round.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesgranulated sugarsaltlemon juice

directions

Wash and hull the strawberries, then cut them into halves or quarters depending on their size.

Place the strawberries in a large saucepan and mash slightly with a potato masher to release some juice.

Add the sugar, salt, and lemon juice to the pan and stir to combine.

Let the mixture sit for 15-30 minutes to allow the sugar to draw out the juices.

Place the pan over medium heat and bring to a boil, stirring frequently.

Continue to cook the mixture at a rolling boil, skimming off any foam, until it thickens to a jam-like consistency (about 20-30 minutes).

Test the jam by placing a small amount on a chilled plate—if it wrinkles when pushed, it’s ready.

Remove from heat and let cool slightly.

Transfer the jam to sterilized jars and seal.

Allow the jam to cool completely at room temperature before storing.

Servings and timing

This recipe yields approximately 2 to 3 cups of jam.Preparation time: 15 minutesMaceration time: 15-30 minutesCooking time: 20-30 minutesCooling and sealing time: 1 hourTotal time: 1 hour 45 minutes

Variations

Add a splash of vanilla extract for a warm, aromatic twist.

Mix in chopped fresh mint or basil for a refreshing herbal note.

Combine strawberries with raspberries or rhubarb for a more complex flavor.

Use honey instead of sugar for a natural sweetener alternative.

storage/reheating

Store strawberry jam in sterilized, airtight jars in the refrigerator for up to 3 weeks.For longer storage, process the jars in a water bath canner for 10 minutes and keep in a cool, dark place for up to 1 year.Once opened, refrigerate and use within 3 weeks.To loosen refrigerated jam, warm slightly in the microwave or set the jar in warm water.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain excess liquid before using.

Do I need pectin?

No, this recipe relies on the natural pectin in the fruit and lemon juice.

How do I know the jam is ready?

The chilled plate test is the most reliable method—it should wrinkle when pushed.

Can I reduce the sugar?

Yes, but it may affect the texture and shelf life of the jam.

Can I make this jam chunky?

Yes, simply mash the fruit less and leave larger pieces during cooking.

Is lemon juice necessary?

Yes, it helps the jam set and balances the sweetness.

Can I double the recipe?

Yes, but increase the cooking time slightly and stir more frequently.

Can I use this jam for baking?

Absolutely—it’s great in pastries, bars, or as a cake filling.

What’s the best way to sterilize jars?

Boil them in water for 10 minutes or run through a dishwasher cycle on high heat.

Is this jam kid-friendly?

Yes, kids love the sweet, fruity flavor.

Conclusion

Strawberry Jam is a timeless kitchen staple that’s easy to make and endlessly versatile. With just a few ingredients and a bit of time, you can create a delicious preserve that brightens breakfasts, snacks, and desserts. Whether you’re new to jam-making or a seasoned pro, this recipe is sure to become a go-to favorite.

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