Picture the sweet, fragrant aroma of ripe strawberries simmering gently on the stove, filling your kitchen with warmth and comfort.
There’s something truly special about homemade strawberry jam; it’s simple to make, yet feels like an indulgent treat.
As the strawberries, sugar, and lemon juice meld together, they transform into a luscious spread bursting with flavor.
Ready to savor this homemade delight? Let’s bring this jam to life!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Potato masher or fork
- 1 Ladle
- 4 Glass jars with lids
Ingredients
- 2 pounds fresh strawberries, hulled
- 4 cups granulated sugar
- 1/4 cup lemon juice
Cook & Prep Time
To efficiently manage your time while making homemade strawberry jam, follow this timeline:
- Reading and Gathering Ingredients and Equipment (5 minutes)
- Read through the instructions and verify you have all the necessary ingredients and equipment ready.
- Prep Work (15 minutes)
- Wash and hull the strawberries.
- Mash the strawberries using a potato masher or fork.
- Cooking (20 minutes)
- Add sugar and lemon juice to the pot with the mashed strawberries and stir to combine.
- Heat the mixture over medium-high heat, stirring constantly until the sugar dissolves.
- Bring the mixture to a rolling boil and cook for 15-20 minutes until the jam thickens.
- Testing and Cooling (5 minutes)
- Test the jam’s consistency by placing a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
- Remove the pot from heat and let it cool slightly.
- Canning (10 minutes)
- Carefully ladle the jam into sterilized jars, leaving about 1/4 inch of space at the top.
- Seal the jars with lids.
- Resting Time (12 hours)
- Allow the jars to rest at room temperature for 12 hours to set properly.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Wash and hull the strawberries, then place them in a large pot.
Mash the strawberries using a potato masher or fork until they’re broken down but still slightly chunky.
Add the sugar and lemon juice to the pot and stir to combine.
Heat the mixture over medium-high heat, stirring constantly until the sugar dissolves.
Bring the mixture to a rolling boil and continue to cook for 15-20 minutes until the jam thickens.
Test the jam’s consistency by placing a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
Remove the pot from heat and let it cool slightly.
Carefully ladle the jam into sterilized jars, leaving about 1/4 inch of space at the top.
Seal the jars with lids and allow them to rest at room temperature for 12 hours to set properly.
Serving Tips
- Spread on Toast: A classic way to enjoy strawberry jam; perfect for breakfast or a snack.
- Swirled into Yogurt: Add a sweet and fruity twist to your morning yogurt for a delicious treat.
- Topping for Ice Cream: Enhance your dessert by drizzling homemade strawberry jam over vanilla ice cream.
- Filling for Pastries: Use the jam as a delicious filling for homemade pastries or croissants.
- Accompaniment with Cheese: Pair the jam with a variety of cheeses on a charcuterie board for a delightful contrast of flavors.
Storage
Store homemade strawberry jam in sterilized, airtight jars.
Keep them in a cool, dark place for up to a year.
Once opened, refrigerate and consume within a month for ideal freshness.
Freezing
To freeze homemade strawberry jam, use airtight containers.
Leave some space for expansion.
Label with date and contents.
Thaw in the refrigerator before using.
Freezing extends shelf life for up to a year.
Reheating
To reheat homemade strawberry jam, gently warm it in a microwave-safe dish at low power.
On the stovetop, heat it over low heat, stirring occasionally to prevent sticking. This guarantees even heating.
Final Thoughts
Making homemade strawberry jam is a rewarding experience that results in a delicious, fresh-tasting condiment.
Whether you’re spreading it on toast, using it as a filling for pastries, or gifting it to friends, this jam is sure to impress.
Remember to adjust the sugar to your preference while keeping in mind its role in preservation.
Don’t forget to properly sterilize your jars to guarantee the jam lasts.
Experiment with additional flavors like vanilla or cinnamon to create your unique twist.
Enjoy the sweet satisfaction of homemade jam!
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh Ones?
Yes, you can use frozen strawberries. Thaw them first and drain excess liquid. They’ll still bring a burst of flavor. Imagine the vibrant, sweet aroma filling your kitchen as you create a delicious jam masterpiece!
How Can I Make the Jam Less Sweet?
You can make the jam less sweet by reducing the sugar to 3 cups. Add a bit more lemon juice to balance the flavors. Taste as you go to guarantee you reach your desired sweetness without compromising texture.
Is It Necessary to Use Lemon Juice in the Recipe?
You might wonder about the lemon juice’s necessity. It enhances flavor and aids in setting by releasing pectin naturally. Skipping it could result in a runnier texture, so it’s best to include it for perfect jam consistency.
Can I Use a Different Type of Sugar?
You can definitely experiment with different types of sugar. Try using brown sugar for a deeper, caramel-like flavor or coconut sugar for a hint of tropical warmth. Just guarantee it dissolves completely to maintain the jam’s texture.
How Long Does the Homemade Jam Last Unopened?
Your homemade jam can last up to a year unopened if stored in a cool, dark place. The rich flavors and vibrant color will remain intact, inviting you to savor every spoonful when you finally open it.
Homemade Strawberry Jam
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Potato masher or fork
- 1 Ladle
- 4 Glass jars with lids
Ingredients
- 2 pound fresh strawberries hulled
- 4 cup granulated sugar
- 1/4 cup lemon juice
Instructions
- Wash and hull the strawberries, then place them in a large pot.
- Mash the strawberries using a potato masher or fork until they are broken down but still slightly chunky.
- Add the sugar and lemon juice to the pot and stir to combine.
- Heat the mixture over medium-high heat, stirring constantly until the sugar dissolves.
- Bring the mixture to a rolling boil and continue to cook for 15-20 minutes until the jam thickens.
- Test the jam’s consistency by placing a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
- Remove the pot from heat and let it cool slightly.
- Carefully ladle the jam into sterilized jars, leaving about 1/4 inch of space at the top.
- Seal the jars with lids and allow them to rest at room temperature for 12 hours to set properly.
Notes
