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Homemade Strawberry Jam
Homemade strawberry jam is one of the best simple pleasures in life. Fresh and sweet and the kind of red that just makes you feel happy. No one has to know how easy it is to make – seriously three ingredients and you’re done!
Refrigerator Strawberry Jam
This jam can certainly be canned using a water bath, and then it will be shelf stable for about a year. However, I don’t have the patience for canning – not something I’m proud of, just a fact. If you want to can your jam, click here!
So when you are done spooning your strawberry jam into clean jars, you can store it in the refrigerator for up to a month. It might keep longer if you are diligent about using only clean utensils to scoop out the jam. Food starts to deteriorate more quickly if you get other foods mixed in – so avoid sticking a knife with bread crumbs or a smear of butter into the jar. Your jam will last longer!
Strawberry Jam: Bursting with fresh flavor, you won’t believe how quick and easy homemade strawberry jam is to make!
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How to Use Strawberry Jam
Of course you will want to spread it on toast, English muffins, crumpets, croissants, scones, biscuits, muffins of any kind, bagels, etc., etc. But you also will want to stir some into plain yogurt, and spread some on warm pancakes or waffles. It makes a lovely addition to a graze or cheese board (and when you tell people it’s homemade you will see some true respect in their eyes!).
Strawberry Jam without Pectin
Strawberries are naturally high in pectin, so you don’t need to add packaged pectin (which I am allergic to). Pectin is a natural thickener found in many fruits and vegetables. Some fruits are higher in pectin than others and don’t need additional pectin added. The jam will be a bit looser than jams made with pectin, but the jam will thicken upon cooling, and thicken further in the fridge.
How to Make Homemade Strawberry Jam
Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely.
Combine the strawberries and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220°F measured with a candy thermometer (If you don’t have a candy thermometer, that’s ok. You can just cook it until it starts to look like loose jam). It will thicken upon cooling.
As the jam cooks you can crush the berries with a wooden spoon against the side of the pot as you go, or use a potato masher. Leave some chunks of berry in there for texture. Spoon the jam into the clean jars and allow to cool to room temperature.
Seal the jars and refrigerate.
Other Dips and Spreads Recipes:
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Strawberry Jam
Equipment
Ingredients
- 2 pounds strawberries , hulled and roughly chopped
- 1 ½ cups sugar
- ¼ cup fresh lemon juice
Instructions
- Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely.
- Combine the strawberries and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220°F measured with a candy thermometer (see Note)
- As the jam cooks you can crush the berries with a wooden spoon against the side of the pot as you go, or use a potato masher. Leave some chunks of berry in there for texture. Spoon the jam into the clean jars and allow to cool to room temperature.
- Seal the jars and refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
