Homemade Strawberry Jam

Why You’ll Love This Recipe

Homemade Strawberry Jam is a sweet, vibrant spread made from fresh strawberries, perfect for toast, scones, or baking. With its natural fruity flavor and rich consistency, this classic preserve is simple to make and captures the essence of ripe strawberries in every spoonful. It’s a great way to enjoy 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 sugarsugarlemons (juice and zest)water (optional, depending on method)

directions

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

Place the strawberries in a large pot and add sugar and lemon juice.

Stir the mixture well and let it sit for about 15-30 minutes to macerate the fruit.

Bring the pot to a boil over medium-high heat, stirring frequently.

Reduce the heat and simmer, continuing to stir, until the mixture thickens (about 25-40 minutes).

To test for doneness, place a spoonful on a cold plate and run your finger through it—if it wrinkles and doesn’t flood back, it’s ready.

Remove from heat and skim off any foam.

Carefully pour the hot jam into sterilized jars and seal tightly.

Allow to cool at room temperature before refrigerating.

Servings and timing

This recipe yields about 3–4 cups of jam.Preparation time: 20 minutesCooking time: 30–40 minutesCooling time: 1 hourTotal time: 1 hour 30 minutes

Variations

Add vanilla extract or cinnamon for a warm flavor twist.

Mix in other berries like raspberries or blueberries for a mixed berry jam.

Use honey or maple syrup instead of sugar for a different sweetness profile.

Include chia seeds to make a thick, no-pectin chia strawberry jam.

storage/reheating

Store homemade strawberry jam in sterilized jars in the refrigerator for up to 3 weeks.For long-term storage, process the sealed jars in a water bath canner and store in a cool, dark place for up to 1 year.To serve warm, gently heat in a saucepan or microwave-safe bowl before use.

FAQs

Can I use frozen strawberries?

Yes, thaw them first and drain excess liquid before using.

Do I need to use pectin?

No, strawberries naturally contain pectin, and lemon juice helps it gel.

Why is my jam too runny?

It may need more cooking time or lacked enough acid or sugar for proper gelling.

Can I reduce the sugar?

Yes, but it will affect the jam’s texture and shelf life. Use a low-sugar pectin recipe if reducing sugar significantly.

How do I sterilize jars?

Boil jars and lids in water for 10 minutes or use a dishwasher with a sterilizing setting.

Can I make this jam in a slow cooker?

Yes, but it will take several hours to reach the desired consistency.

Can I double the batch?

It’s better to make in smaller batches to ensure proper gelling and flavor concentration.

Is this jam safe for canning?

Yes, if processed correctly in sterilized jars and a boiling water bath.

Can I use lime instead of lemon?

Yes, lime juice works similarly in acidity and can add a unique flavor.

Can I blend the strawberries?

Yes, for a smoother consistency, blend before or after cooking depending on preference.

Conclusion

Homemade Strawberry Jam is a timeless favorite that brings the bright, bold taste of strawberries to your table. Whether spread on toast or swirled into yogurt, its rich flavor and natural sweetness make it a must-have in any kitchen. With simple ingredients and a straightforward process, making your own jam has never been more rewarding.

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