Easy Strawberry Jam Recipe
This easy strawberry jam recipe is sweet, sticky, and bursting with fresh strawberry flavor that tastes like pure sunshine spooned straight from the jar. Our homemade strawberry jam is cheaper than the good stuff at the store and tastes even better, making your next trip down the jam aisle a ceremonial victory lap, nothing more.
Ingredients
- 3 cups fresh strawberries
- 1 cup granulated sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
Instructions
- Place a small plate and a tablespoon in the freezer.
- Rinse the strawberries. Slice the tops of the strawberries, then slice them into small pieces.
- Add the strawberries and the sugar to a saucepan over medium heat.
- Stir the mixture together to combine.
- Heat for about 5 minutes, stirring occasionally, until it begins to bubble.
- Add the lemon juice and lemon zest to the fruit mixture, stirring to combine thoroughly.
- Continue to heat the mixture until it reaches a light boil.Use a candy thermometer to monitor the temperature, stirring regularly to prevent burning or sticking to the bottom of the pan.
- When the mixture reaches 220°F, reduce the heat to low and continue cooking until the jelly begins to thicken (7-10 minutes).
- Remove the plate and spoon from the freezer. Use the spoon to scoop a spoonful of the jam. Swipe it over the plate and let it cool to test the consistency of the jam.
- Once the desired consistency is achieved, pour the jam into a clean jar and let it cool completely before storing in the refrigerator.
- A quick jam like this will last for 10-14 days in the fridge and up to 3 months in the freezer.
Notes
If you can this jam using pressure canning or a water bath, it can stay fresh on the shelf for up to a year without the seal being popped. Once the seal is broken, store in the refrigerator and use within two weeks of opening.
*Make sure to sterilize the jars in which you will place the jam. This will help to keep it fresh longer and limit bacterial growth
*You can use Pectin to speed up the cooking process and help the jelly set faster, although in small batches, it really is not necessary, and it keeps the ingredients to a minimum.
Can I use frozen strawberries?
Yes, you can. You don't even need to thaw them first; toss them straight into the pot. Keep in mind they may release a little extra liquid, so allow for a slightly longer cooking time to reach the perfect setting point.
How can I tell if my jam has set properly?
A quick way to check is the frozen plate test. Drop a spoonful of jam onto a chilled plate and gently push it. If it wrinkles, it is set.
What's the best way to sterilize the jars?
Wash your glass jars and lids with hot, soapy water, rinse them well, and then place them in boiling water for 10 minutes. Let them air dry on a clean paper towel before you fill them with your homemade blueberry jam recipe.
Nutrition
Serving: 1tablespoonCalories: 35kcalCarbohydrates: 9gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 28mgFiber: 0.3gSugar: 9gVitamin A: 2IUVitamin C: 11mgCalcium: 3mgIron: 0.1mg
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