Strawberry Jam Recipe

Homemade strawberry jam is a delightful treat that captures the sweetness of fresh strawberries. This recipe is easy to follow and produces a flavorful jam that you can enjoy throughout the year. Let’s get started!

Why You’ll Love This Strawberry Jam

This strawberry jam recipe uses simple ingredients and allows you to control the sweetness. It’s perfect for using up fresh strawberries when they’re in season or preserving them to enjoy later. Plus, it makes a wonderful homemade gift!

Tips for Perfect Strawberry Jam

1. Choose Ripe Strawberries: Use ripe strawberries for the best flavor. They should be firm, ripe, and preferably organic if possible.
2. Test for Doneness: Use the freezer test to check if your jam is ready. Place a small plate in the freezer before cooking. When you think the jam is ready, drop a small spoonful onto the cold plate. If it wrinkles when nudged, it’s done.
3. Sterilize Jars: Ensure your jars and lids are sterilized before filling them with hot jam to prolong shelf life.

Equipment Needed

• Large, heavy-bottomed pot
• Wooden spoon
• Potato masher or immersion blender (optional, for smoother jam)
• Canning jars with lids and bands
• Water bath canner or large stockpot with rack (for canning, optional)

Recipe: Homemade Strawberry Jam

Ingredients:

• 2 pounds (about 900g) fresh strawberries, hulled and chopped
• 4 cups granulated sugar
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest (optional, for extra flavor)

Instructions:

1. Prepare the Strawberries:
   • Wash the strawberries thoroughly, remove the stems, and chop them into small pieces. You can leave some larger chunks if you prefer.
2. Cook the Strawberries:
   • In a large, heavy-bottomed pot, combine the chopped strawberries, sugar, lemon juice, and lemon zest (if using). Stir well to combine.
3. Mash and Cook:
   • Use a potato masher to mash the strawberries slightly to release their juices. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
4. Skim Foam:
   • As the mixture boils, foam may rise to the surface. Skim off any foam with a spoon and discard.
5. Simmer Until Thickened:
   • Reduce the heat to medium-low and simmer the jam, stirring occasionally, until it thickens. This can take about 20-30 minutes.
6. Test for Doneness:
   • Perform the freezer test: Spoon a small amount of jam onto a chilled plate from the freezer. Allow it to sit for a minute, then push it with your finger. If it wrinkles and holds its shape, it’s ready.
7. Prepare Jars:
   • While the jam is cooking, sterilize your canning jars and lids in boiling water for 10 minutes. Keep them warm until ready to fill.
8. Fill Jars:
   • Carefully ladle the hot jam into the warm, sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims with a clean, damp cloth to remove any residue.
9. Seal and Process (Optional):
   • If you’re not canning, allow the jars to cool completely before storing them in the refrigerator for up to 3 weeks. If canning, process the jars in a boiling water bath for 10 minutes (adjust for altitude).
10. Enjoy:
    • Once cooled and sealed, your strawberry jam is ready to enjoy! Serve it on toast, biscuits, or use it in your favorite recipes.

Serving Suggestions

Homemade strawberry jam is delicious on freshly baked bread, scones, pancakes, or stirred into yogurt. It also makes a lovely filling for cakes and pastries or a thoughtful gift.

Conclusion

Making homemade strawberry jam is a rewarding and delicious way to preserve the flavors of fresh strawberries. With this easy-to-follow recipe, you can enjoy the taste of summer all year round. Happy jam-making!