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Homemade Strawberry Jam Recipe

Homemade Strawberry Jam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 95 reviews
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: About 2 cups (24 servings)
  • Category: Sauces-condiments
  • Method: Stovetop
  • Cuisine: American, Southern
  • Diet: Vegetarian

Description

This homemade strawberry jam is a classic, easy-to-make spread bursting with fresh strawberry flavor. With just three simple ingredients—strawberries, sugar, and lemon juice—this recipe yields a vibrant, preservative-free jam perfect for topping toast, swirling into yogurt, or gifting to friends. Small-batch and quick to make, it’s ideal for beginners and jam enthusiasts alike.

Ingredients

Fruit

  • 1 lb fresh strawberries, washed and stems removed

Sweetener

  • 1¼ cups granulated sugar

Acid

  • 1–2 tablespoons fresh-squeezed lemon juice

Instructions

  1. Sterilize the Jar: Bring a large pot of water to a boil. Submerge the mason jar and lid for a few minutes to sterilize. Remove carefully and dry completely. Set aside—a jar that holds at least two cups is ideal.
  2. Prep the Strawberries: Remove the green tops from the strawberries. Dice the strawberries into small pieces. For a smoother jam, puree the strawberries in a blender; for a more rustic jam, leave peaches chunky as they are chopped.
  3. Combine Ingredients: In a large pot or deep saucepan, add the strawberries, lemon juice, and sugar. Stir well, coating the berries with sugar.
  4. Let the Mixture Rest: Allow the mixture to sit for 10–15 minutes. The sugar will begin to draw out the juices from the strawberries, helping to develop the syrupy base for your jam.
  5. Dissolve the Sugar: Turn the heat to medium-low. Stir the mixture with a rubber spatula until all the sugar is fully melted and dissolved. Be sure to scrape down the sides of the pot and spatula to avoid undissolved crystals, which can cause the finished jam to crystalize.
  6. Simmer and Mash: Let the mixture simmer for 10–15 minutes, stirring frequently. As the strawberries soften, mash them gently with a potato masher to reach your desired consistency.
  7. Boil the Jam: Raise heat and bring the mixture to a full rolling boil. Continue boiling, stirring constantly, until the jam thickens and reaches 220°F (use a candy thermometer for accuracy). Constant stirring prevents burning.
  8. Finish and Jar: Remove the pot from heat. If any foam has formed on the surface, skim it off with a spoon. Carefully pour the hot jam into the prepared jar, leaving about a 1/4-inch of space at the top.
  9. Seal and Cool: Secure the lid on the jar right away, then let the jar stand at room temperature until fully cooled. The jam will continue to thicken as it cools.
  10. Refrigerate and Store: Once cooled, store the jam in the refrigerator. It will firm up as it chills and is best used within two weeks for maximum freshness.

Notes

  • Texture: For a smoother jam, puree the strawberries before cooking. For a chunkier result, dice them and mash lightly while simmering.
  • Storage: This small-batch jam is not shelf stable. Always store it in the refrigerator and consume within two weeks.
  • Testing Doneness: To check if the jam has reached the correct consistency, place a small spoonful on a cold plate, wait a minute, and run your finger through it—if it wrinkles and holds its shape, it’s done.
  • Sterilization: Properly sterilizing jars helps extend the fridge life and prevents spoilage.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 35
  • Sugar: 8g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 0.5g
  • Protein: 0g
  • Cholesterol: 0mg

Find it online: https://emilysplate.com/homemade-strawberry-jam-recipe/