Homemade Strawberry Jam
This delightful homemade strawberry jam is a sweet way to preserve the taste of summer strawberries. Perfect for spreading on toast or adding to yogurt, this recipe is simple and rewarding.
Equipment
- 1 large saucepan
- 1 wooden spoon or spatula
- 1 potato masher optional
- 1 set measuring cups and spoons
- 4 sterilized glass jars with lids
- 1 funnel optional
Ingredients
- 2 pounds fresh strawberries, hulled and quartered Use fresh strawberries for the best flavor; frozen strawberries may alter the consistency.
- 2 cups granulated sugar
- ¼ cup lemon juice, freshly squeezed
- ½ teaspoon vanilla extract Optional.
- 1 packet pectin Optional, for thicker jam.
Instructions
- Wash the strawberries thoroughly. Remove the green tops and quarter them. Place them in a large saucepan.
- Using a potato masher, crush the strawberries to your desired consistency (chunky or smooth).
- Add the granulated sugar and lemon juice to the saucepan with the strawberries. If using pectin for a thicker jam, add it according to the package instructions.
- Over medium heat, stir the mixture until the sugar dissolves completely. Bring the mixture to a rolling boil and let it cook for about 30 minutes, stirring frequently.
- To test the jam's thickness, place a spoonful on a cold plate and let it cool for a minute. If it firms up, it’s ready to jar. If it’s still too runny, continue cooking for a few more minutes.
- Use a funnel to pour the hot jam into sterilized glass jars, leaving about ¼ inch headspace at the top. Wipe the rims of the jars clean and place the lids on securely.
- Let the jars sit at room temperature for 24 hours to seal. Store the jam in the refrigerator or can it for longer preservation.
Notes
This jam can be stored in the refrigerator for up to 3 weeks.
If you prefer a smoother texture, blend the strawberries before cooking.
Use fresh strawberries for the best flavor; frozen strawberries may alter the consistency.