Homemade Strawberry Jam
This homemade strawberry jam is a delightful treat that captures the sweet flavor of fresh strawberries. Perfect for spreading on toast, adding to desserts, or giving as a gift.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 potato masher
- 1 measuring cups
- 1 measuring spoons
- 1 sterilized jars with lids
- 1 funnel (optional)
- 1 ladle
Ingredients
- 2 pounds fresh strawberries, hulled and mashed Make sure to use ripe strawberries for the best flavor.
- 1.5 cups granulated sugar Adjust according to your taste, but too little may affect the jelling process.
- ¼ cup lemon juice
- 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
- ½ teaspoon butter Optional, to reduce foaming.
Instructions
- Wash and sterilize your jars and lids in boiling water, then let them air dry.
- In a large pot, combine the mashed strawberries, lemon juice, and fruit pectin over medium heat. Stir well to combine.
- Bring the mixture to a boil, stirring frequently. Once it reaches a rolling boil, add the granulated sugar all at once.
- Stir the mixture continuously and bring it back to a rolling boil for 1 minute.
- If using, add the butter to reduce foaming and stir well.
- Remove the pot from heat, and skim off any foam that forms on the surface.
- Using a ladle and funnel (if available), fill your sterilized jars with the hot jam, leaving about ¼ inch of headspace.
- Wipe the rims of the jars to ensure a good seal, then place the sterilized lids on top and screw them on tightly.
- Let the jars cool completely at room temperature, then store in the refrigerator or process them in a water bath for longer shelf life.
Notes
Make sure to use ripe strawberries for the best flavor.
You can adjust the sugar according to your taste, but too little may affect the jelling process.
This jam can be stored in the refrigerator for up to 3 weeks or can be processed in a water bath for longer shelf storage.