Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Cooling Time: 1 hour
Yield: Approximately 4 cups (about 64 servings, 1 tablespoon each)
Difficulty Level: Easy
Ingredients
- 2 pounds (900 g) fresh strawberries, washed and hulled
- 4 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- ½ teaspoon unsalted butter (optional, helps reduce foam)
Equipment
- Large heavy-bottomed saucepan
- Wooden spoon
- Potato masher
- Measuring cups and spoons
- Sterilized glass jars with lids
- Ladle
- Candy or digital thermometer (optional)
Instructions
Step 1: Prepare the Strawberries
Wash the strawberries thoroughly under cold running water. Remove the green tops and slice large berries into halves or quarters. Smaller berries can be left whole.
Step 2: Mash the Fruit
Place the strawberries in a large saucepan. Using a potato masher, gently crush the berries until you reach your preferred texture. Some people enjoy chunky jam, while others prefer a smoother consistency.
Step 3: Add Sugar
Pour the sugar over the mashed strawberries. Stir until the fruit is evenly coated.
Step 4: Add Lemon Juice
Mix in the fresh lemon juice and optional lemon zest. The lemon helps balance sweetness while supporting the jam’s natural setting process.
Step 5: Cook the Jam
Place the saucepan over medium-high heat.
Bring the mixture to a rolling boil while stirring frequently.
Cooking Intensity:
- First 10 minutes: Medium-high heat
- Next 20–25 minutes: Medium heat while stirring often
- Final 5 minutes: Medium-low heat until desired thickness is reached
If foam appears, skim it off with a spoon or stir in the optional butter.
Step 6: Test for Doneness
To check if the jam is ready, place a small spoonful on a chilled plate. Wait for 30 seconds, then gently push it with your finger. If it wrinkles slightly and does not run, it is ready.
Alternatively, the jam reaches setting point at approximately 220°F (104°C).
Step 7: Fill the Jars
Remove the saucepan from the heat.
Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace.
Wipe the rims clean before sealing tightly with lids.
Step 8: Cool
Allow the jars to cool completely at room temperature for about one hour.
Refrigerate after opening.
Tips for the Best Strawberry Jam
- Use ripe, fragrant strawberries for maximum flavor.
- Stir frequently to prevent burning.
- Avoid overcooking, as this can darken the jam and reduce the fresh fruit taste.
- Store unopened jars in a cool, dark place if properly canned.
- Refrigerated jam should always be kept chilled after opening.
Serving Suggestions
This strawberry jam pairs wonderfully with:
- Toast
- English muffins
- Croissants
- Pancakes
- Waffles
- Yogurt
- Oatmeal
- Cheesecake
- Vanilla ice cream
- Sponge cakes
- Peanut butter sandwiches
Storage
- Refrigerator: Up to 3 weeks after opening.
- Freezer: Up to 6 months.
- Properly canned jars: Up to 1 year in a cool, dark pantry.
Variations
- Add vanilla extract for extra sweetness.
- Mix strawberries with raspberries or blueberries.
- Add a pinch of cinnamon for warmth.
- Include chia seeds for a naturally thicker jam.
- Reduce the sugar slightly for a lighter version, keeping in mind it may shorten shelf life.
Nutrition Information
Serving Size: 1 tablespoon
- Calories: 50
- Carbohydrates: 13 g
- Sugar: 12 g
- Protein: 0.1 g
- Fat: 0 g
- Saturated Fat: 0 g
- Fiber: 0.3 g
- Sodium: 0 mg
- Potassium: 12 mg
- Vitamin C: 3 mg
- Calcium: 1 mg
- Iron: 0.1 mg