Homemade Strawberry Jam
Homemade Strawberry Jam
Ingredients
For the Jam
- 1 pound fresh strawberries, hulled and quartered
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
Instructions
- 1
Wash and hull the fresh strawberries. Quarter any larger berries so they are roughly uniform in size. For a smoother jam, you can lightly mash the strawberries with a potato masher.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, combine the prepared strawberries, granulated sugar, and fresh lemon juice. Stir gently to combine. Let the mixture sit at room temperature for 30 minutes to allow the strawberries to macerate and release their natural juices.
⏱️ 30 min
- 3
Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent sticking to the bottom of the pot. Continue to boil for 5 minutes, stirring constantly.
⏱️ 10 min
- 4
Reduce the heat to medium and continue to boil gently, stirring occasionally, for 20 to 25 minutes, or until the jam thickens to your desired consistency. The jam will thicken further as it cools.
⏱️ 25 min
- 5
To test for set, place a small spoonful of hot jam onto a chilled plate (placed in the freezer for 5 minutes prior). Let it cool for 1 minute, then push the jam with your finger. If it wrinkles, it's ready. If not, continue cooking for another 5 minutes and retest.
⏱️ 5 min
- 6
Carefully ladle the hot jam into clean, sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, then seal tightly with lids. Allow the jars to cool completely at room temperature.
⏱️ 5 min
- 7
Once cooled, store the jam in the refrigerator for up to 3 weeks. For longer storage, process the sealed jars in a boiling water bath according to standard canning procedures.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Strawberry Jam
Ingredients
For the Jam
- 1 pound fresh strawberries, hulled and quartered
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
Instructions
- 1
Wash and hull the fresh strawberries. Quarter any larger berries so they are roughly uniform in size. For a smoother jam, you can lightly mash the strawberries with a potato masher.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, combine the prepared strawberries, granulated sugar, and fresh lemon juice. Stir gently to combine. Let the mixture sit at room temperature for 30 minutes to allow the strawberries to macerate and release their natural juices.
⏱️ 30 min - 3
Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent sticking to the bottom of the pot. Continue to boil for 5 minutes, stirring constantly.
⏱️ 10 min - 4
Reduce the heat to medium and continue to boil gently, stirring occasionally, for 20 to 25 minutes, or until the jam thickens to your desired consistency. The jam will thicken further as it cools.
⏱️ 25 min - 5
To test for set, place a small spoonful of hot jam onto a chilled plate (placed in the freezer for 5 minutes prior). Let it cool for 1 minute, then push the jam with your finger. If it wrinkles, it's ready. If not, continue cooking for another 5 minutes and retest.
⏱️ 5 min - 6
Carefully ladle the hot jam into clean, sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, then seal tightly with lids. Allow the jars to cool completely at room temperature.
⏱️ 5 min - 7
Once cooled, store the jam in the refrigerator for up to 3 weeks. For longer storage, process the sealed jars in a boiling water bath according to standard canning procedures.