Homemade Strawberry Jam: Easy & Delicious Recipe
This recipe makes a vibrant and flavorful strawberry jam perfect for toast, biscuits, or as a gift. It's easy to follow and requires minimal ingredients.
Equipment
- Large, heavy-bottomed saucepan
- Wooden spoon or spatula
- Jars with lids and rings
- Chilled plate
- Jam thermometer (optional)
Ingredients
Ingredients
- 4 cups Ripe Strawberries (1 pound), hulled and sliced
- 3 cups Granulated Sugar
- 1 1/4 cup Lemon Juice (about 1 large lemon)
- 1 1-inch piece Lemon Zest (optional)
- 1 1/4 teaspoon Butter (optional, helps reduce foaming)
Instructions
Instructions
- Wash and hull the strawberries. Slice them into roughly 1/2-inch pieces. If using, zest the lemon before juicing.
- In a large, heavy-bottomed saucepan, combine the sliced strawberries, sugar, lemon juice, lemon zest (if using), and butter (if using). Gently stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to medium-low and continue to stir occasionally. Cook for 10-15 minutes, or until it reaches setting point (see note below).
- To check for setting point: Place a small amount of jam on a chilled plate. Let it cool slightly, then push it with a finger. If it wrinkles, it's ready. Alternatively, use a jam thermometer; the jam should reach 220°F (104°C).
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids and rings.
- For longer shelf life, process the jars in a boiling water bath for 10 minutes. Cool completely. Check seals; you should hear a 'pop'. Store sealed jars in a cool, dark place. Refrigerate unsealed jars.
Notes
Adjust sugar to your preference depending on the sweetness of your strawberries. For a thicker jam, cook it for a longer time. Always ensure jars and lids are properly sterilized before canning.