Strawberry Lemonade Jam Recipe

This Strawberry Lemonade Jam is the perfect balance of sweet and tangy, and it’s bursting with the taste of summer! With just a few simple ingredients and no complicated techniques, you can have a homemade jam that’s vibrant, fresh, and irresistibly delicious. Whether you’re spreading it on toast, spooning it over yogurt, or swirling it into oatmeal, this jam adds a sunny pop of flavor to anything it touches. Plus, it’s a breeze to whip up—even if you’ve never made jam before!

Why You’ll Love This Recipe

• No-Fuss Prep: No pectin, no canning experience needed. Just a pot, a spoon, and a few fresh ingredients.
• Bright and Bold Flavor: The strawberries bring the sweet, and the lemon juice and zest add a punchy, citrusy zing that lifts everything up.
• Small Batch Friendly: You don’t need a pantry full of jars—this makes just enough to enjoy for a week or two.
• Versatile Use: Spoon it over pancakes, swirl into cheesecake, dollop on ice cream, or just eat it off the spoon (yes, it’s that good).

Ingredients You’ll Need

• Fresh strawberries: Ripe and juicy—these are the star of the show. Chop them roughly; they’ll break down beautifully.
• Granulated sugar: For sweetness and structure. It helps the jam thicken naturally as it simmers.
• Lemon juice: Freshly squeezed is key here. It balances the sweetness and acts as a natural preservative.
• Lemon zest: This is where the “lemonade” magic happens. The zest gives a fragrant citrusy note that lingers in the best way.
• Salt: Just a pinch to enhance the flavors and balance the sweetness.

Variations

• Berry Blend: Swap out half the strawberries for raspberries or blueberries for a fun twist.
• Herbal Touch: Stir in a few fresh basil or mint leaves at the end for a gourmet touch.
• Honey-Sweetened: Replace some or all of the sugar with honey for a deeper, floral sweetness.
• Spiced Version: Add a pinch of ground ginger or cardamom for a subtle warmth.

How to Make Strawberry Lemonade Jam

Step 1: Prep the Fruit

Hull and roughly chop the strawberries. You can mash them slightly with a fork or potato masher for a more spreadable consistency.

Step 2: Combine Ingredients

In a medium saucepan, combine the strawberries, sugar, lemon juice, lemon zest, and a pinch of salt. Stir everything together.

Step 3: Cook It Down

Bring the mixture to a simmer over medium heat. Stir frequently to prevent sticking. Cook for 20–30 minutes, or until thickened. You’ll notice it bubbling and turning glossy.

Step 4: Check for Doneness

The jam is ready when it clings to the back of a spoon and runs slowly when dripped. You can also do the cold plate test—place a spoonful on a chilled plate, wait a few seconds, then run your finger through it. If it leaves a clear line, it’s done.

Step 5: Cool and Store

Let it cool slightly, then transfer to clean jars or containers. Refrigerate once cooled completely.

Pro Tips for Making the Recipe

• Use Fresh Lemons: Bottled lemon juice won’t give you the same brightness or aroma.
• Don’t Overcook: It will continue to thicken as it cools, so take it off the heat before it gets too stiff.
• Stir Often: Especially towards the end, to avoid scorching at the bottom of the pan.
• Chill for Better Texture: Letting the jam sit in the fridge overnight helps it set beautifully and deepens the flavor.

How to Serve

This jam is a total multitasker in the kitchen:

On Breakfast Staples:

Spread it over warm toast, pancakes, waffles, or English muffins for an instant upgrade.

With Dairy:

Spoon it onto Greek yogurt, swirl it through cottage cheese, or dollop over ricotta on toast.

For Desserts:

Use it as a cake filling, layer it in trifles, or serve it alongside a slice of cheesecake or lemon tart.

As a Glaze:

Mix with a little warm water and brush over grilled chicken or salmon for a fruity glaze.

Make Ahead and Storage

Storing Leftovers

Keep your jam in a sealed jar or airtight container in the fridge for up to 2 weeks. Make sure to use a clean spoon every time to keep it fresh.

Freezing

Yes, you can freeze it! Pour into freezer-safe containers, leaving a little space at the top. It keeps well for up to 3 months. Thaw in the refrigerator overnight.

Reheating

Jam is typically served cold or at room temp, but if you’d like it warm (say, for a glaze or dessert drizzle), just heat gently in a saucepan or microwave in short bursts.

FAQs

Can I use frozen strawberries instead of fresh?
Absolutely. Just make sure to thaw and drain them first to avoid excess liquid. Frozen berries are a great option when strawberries aren’t in season.

How do I know when the jam is thick enough?
Use the cold plate test: Drop a spoonful onto a chilled plate, let it sit a few seconds, then swipe your finger through. If it holds the line, it’s ready.

Is this jam shelf-stable?
Not as written. This is a refrigerator jam, which means it should be kept cold and enjoyed within a couple of weeks. If you want it to be shelf-stable, proper canning methods are needed.

Can I reduce the sugar?
You can, but keep in mind sugar helps the jam thicken and preserve. If you cut back too much, the texture may be looser and it may not last as long.

Final Thoughts

This Strawberry Lemonade Jam is sunshine in a jar—bright, bold, and unbelievably easy to make. Whether you’re new to jam-making or just want a quick recipe that delivers big flavor, this one is sure to become a favorite. Grab those strawberries and lemons, and enjoy the sweet-tart magic in every spoonful!

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