Homemade Strawberry Jam Recipe
This classic homemade strawberry jam recipe uses fresh strawberries, sugar, and lemon juice to create a sweet and tangy preserve perfect for spreading on toast or adding to desserts. Optional pectin can be added for a thicker consistency. The jam is cooked on the stovetop and preserved through a boiling water bath method for safe storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings (approximately 4 half-pint jars) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Strawberries
- 2 pounds fresh strawberries (hulled and sliced)
Others
- 4 cups granulated sugar
- 1 lemon juice (freshly squeezed)
- 1 package pectin (optional, for thicker jam)
Instructions
- Prepare the Strawberries: Wash and hull the strawberries, then slice them into small pieces to ensure even cooking and to help the jam set properly.
- Combine Ingredients: In a large pot, combine the sliced strawberries, sugar, and freshly squeezed lemon juice. Stir well to evenly distribute the sugar.
- Cook the Jam: Heat the mixture over medium heat, stirring frequently until the sugar dissolves completely. This prevents burning and promotes even cooking.
- Boil and Thicken: Bring the mixture to a boil and continue cooking for 20-30 minutes, stirring occasionally, until the jam reaches the desired thick consistency. If using pectin, add it now following the package instructions to help the jam set.
- Jar the Jam: Remove the pot from the heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace to allow for expansion.
- Seal and Process: Seal the jars with lids and process them in a boiling water bath for 10 minutes. This step ensures long-term preservation and food safety.
Notes
- The lemon juice not only adds flavor but also helps to balance the sweetness and aids the jam’s natural pectin in setting.
- Using pectin is optional but recommended if you prefer a firmer jam.
- Ensure jars are properly sterilized to prevent contamination and spoilage.
- Store sealed jars in a cool, dark place. Refrigerate after opening.
- If you prefer chunkier jam, slice strawberries thicker or mash fewer pieces.
Keywords: strawberry jam, homemade strawberry jam, jam recipe, fruit preserves, stovetop jam
Find it online: https://foodbylina.com/homemade-strawberry-jam-recipe/
