Imagine the sweet, inviting aroma of ripe strawberries simmering gently on the stove, transforming into a rich, ruby-red spread.
Making strawberry jam is delightfully simple, offering a cozy indulgence perfect for any breakfast table.
As the sugar melts and mingles with the berries and a hint of lemon, it creates a luscious, homemade preserve that’s hard to resist.
Let’s bring this delightful jam to life and spread some joy on our toast!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Potato masher
- 4 Glass jars with lids
- 1 Ladle
Ingredients
- 4 cups strawberries hulled and halved
- 4 cups granulated sugar
- 1/4 cup lemon juice
Cook & Prep Time
To efficiently manage your time while making strawberry jam, follow this timeline:
- Preparation Steps (15 minutes):
- 0-5 minutes: Gather all your equipment and ingredients: large pot, wooden spoon, potato masher, glass jars with lids, ladle, strawberries, granulated sugar, and lemon juice.
- 5-10 minutes: Hull and halve 4 cups of strawberries.
- 10-15 minutes: Place strawberries in the large pot, add 4 cups of granulated sugar and 1/4 cup of lemon juice. Use the potato masher to slightly crush the strawberries.
- Cooking Steps (20 minutes):
- 15-20 minutes: Start heating the mixture over medium heat, stirring constantly with a wooden spoon.
- 20-35 minutes: Bring the mixture to a rolling boil and continue to stir. Boil for 15-20 minutes until the mixture reaches the setting point.
- 35 minutes: Remove the pot from heat and skim off any foam.
- Jarring Steps:
- 35-40 minutes: Use a ladle to pour the hot jam into sterilized glass jars.
- 40-45 minutes: Seal the jars with lids and let them cool to room temperature.
- Resting Time:
- 45 minutes onward: Allow the jam to rest for 12 hours before using.
This timeline allows you to complete the preparation and cooking within 45 minutes, excluding the resting time.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Place the strawberries in a large pot.
Add the granulated sugar and lemon juice to the pot.
Use a potato masher to crush the strawberries slightly.
Heat the mixture over medium heat, stirring constantly with a wooden spoon.
Bring the mixture to a rolling boil, and continue to stir.
Boil for 15-20 minutes until the mixture reaches the setting point.
Remove the pot from heat and skim off any foam.
Use a ladle to pour the hot jam into sterilized glass jars.
Seal the jars with lids and let them cool to room temperature.
Allow the jam to rest for 12 hours before using.
Serving Tips
- Toast: Spread the strawberry jam on warm toast for a classic breakfast treat.
- Pancakes or Waffles: Drizzle a generous amount of jam over pancakes or waffles to add a fruity sweetness.
- Yogurt Parfait: Layer the jam with yogurt and granola for a delicious and healthy snack.
- Cheese Board: Pair the jam with a selection of cheeses for a sweet and savory appetizer.
- Ice Cream Topping: Use the jam as a topping for vanilla ice cream to enhance the dessert with a burst of strawberry flavor.
Storage
Store the sealed jars of strawberry jam in a cool, dark place to maintain freshness.
Once opened, refrigerate the jam and consume within a few weeks for ideal quality.
Freezing
To freeze strawberry jam, pour cooled jam into freezer-safe containers.
Leave space for expansion. Seal tightly and label with the date.
Thaw in the refrigerator before use for best texture.
Reheating
When reheating strawberry jam, gently heat it over low heat in a saucepan while stirring to avoid scorching.
Alternatively, microwave on low power in short intervals.
Stir frequently.
Final Thoughts
Making strawberry jam at home is a rewarding experience.
With just a few ingredients and some patience, you can create a delicious spread that’s perfect for breakfast or as a gift.
Always guarantee that your jars are properly sterilized to maintain the freshness and safety of your jam.
Enjoy your homemade strawberry jam on toast, in desserts, or as a topping for pancakes.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh Ones?
You can substitute frozen strawberries for fresh ones, but guarantee they’re fully thawed and drained to avoid excess moisture. Adjust boiling time to achieve the proper gel point, and monitor closely for texture consistency and flavor balance.
How Can I Make the Jam Less Sweet?
To reduce sweetness in your jam, decrease the sugar by up to 25% and incorporate pectin to guarantee gelling. Substitute some sugar with a tart fruit puree like rhubarb, enhancing flavor complexity while maintaining proper consistency.
What Can I Substitute for Lemon Juice?
You can substitute lemon juice with an equal amount of citric acid solution or apple cider vinegar. Both alternatives maintain acidity, ensuring proper gel formation while balancing sweetness. Adjust boiling time if necessary to achieve desired consistency.
How Do I Know When the Jam Has Reached the Setting Point?
To determine the jam’s setting point, perform the wrinkle test. Place a chilled plate in the freezer, spoon some jam onto it, and let it cool. Push it gently; if it wrinkles, your jam is ready.
Can I Add Other Fruits to the Jam?
You can incorporate other fruits by ensuring their acidity and pectin levels complement strawberries. Consider using fruit like raspberries or blueberries. Balance flavors meticulously, adjust sugar content, and monitor gel point for ideal consistency.
Strawberry Jam
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 potato masher
- 4 Glass jars with lids
- 1 Ladle
Ingredients
- 4 cups strawberries hulled and halved
- 4 cups granulated sugar
- 1/4 cup lemon juice
Instructions
- Place the strawberries in a large pot.
- Add the granulated sugar and lemon juice to the pot.
- Use a potato masher to crush the strawberries slightly.
- Heat the mixture over medium heat, stirring constantly with a wooden spoon.
- Bring the mixture to a rolling boil, and continue to stir.
- Boil for 15-20 minutes until the mixture reaches the setting point.
- Remove the pot from heat and skim off any foam.
- Use a ladle to pour the hot jam into sterilized glass jars.
- Seal the jars with lids and let them cool to room temperature.
- Allow the jam to rest for 12 hours before using.
Notes
