Strawberry Jam

Strawberry Jam

Making strawberry jam at home is not only rewarding but also allows you to capture the fresh, sweet flavors of ripe strawberries in a jar.

This classic homemade strawberry jam recipe is simple, requiring just a few ingredients and a bit of time to create a delicious spread that’s perfect for toast, pastries, or even as a topping for yogurt and ice cream.

Ingredients:

• 2 pounds (about 900g) fresh strawberries
• 4 cups (800g) granulated sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for added flavor)
• 1 tablespoon unsalted butter (optional, to reduce foam)

Equipment:

• Large pot or Dutch oven
• Potato masher or wooden spoon
• Canning jars with lids (sterilized)
• Canning funnel (optional but helpful)
• Candy thermometer (optional, for precise temperature control)
• Ladle
• Clean cloths for wiping the jar rims

Step 1: Prepare the Strawberries

Start by selecting ripe, fresh strawberries. The quality of your jam will depend on the fruit, so choose strawberries that are sweet, juicy, and in season. Wash the strawberries thoroughly under cold water, and remove the stems and hulls. Once they’re cleaned, cut the strawberries into halves or quarters depending on their size.

Place the cut strawberries in a large pot or Dutch oven. Use a potato masher or a wooden spoon to gently crush the strawberries. You don’t need to turn them into a puree, but breaking them down slightly will help them release their juices, which is essential for making jam.

Step 2: Add Sugar and Lemon Juice

After crushing the strawberries, add the sugar to the pot. Stir the sugar into the strawberries until it begins to dissolve. For added freshness and to balance the sweetness, pour in the lemon juice. Lemon juice not only enhances the flavor but also helps the jam set properly due to its natural pectin content.

For a burst of citrus flavor, you can also add a teaspoon of lemon zest at this stage, though it’s optional.

Step 3: Cook the Jam

Place the pot over medium heat and slowly bring the mixture to a boil, stirring constantly to prevent the sugar from burning. As the mixture heats up, the strawberries will release more juice, and the sugar will fully dissolve.

Once the mixture reaches a steady boil, reduce the heat to medium-low and continue cooking for 20–30 minutes. Stir frequently to ensure the jam doesn’t stick to the bottom of the pot. As the jam cooks, it will start to thicken.

If foam starts to form on top of the jam, you can skim it off with a spoon. Alternatively, adding a tablespoon of unsalted butter to the pot will help reduce foaming. This won’t affect the taste but will give the finished jam a clearer appearance.

Step 4: Test for Doneness

To check if the jam has reached the right consistency, you can use a candy thermometer or the plate test.

Candy Thermometer: The jam is ready when it reaches 220°F (105°C). This is the setting point for most jams and ensures a thick, spreadable consistency.

Plate Test: If you don’t have a thermometer, place a small plate in the freezer at the start of the cooking process. When you think the jam is done, spoon a little onto the cold plate and let it sit for a minute. If the jam wrinkles when you push it with your finger, it’s ready. If it’s too runny, cook it a little longer and test again in a few minutes.

Step 5: Sterilize and Fill Jars

While the jam is cooking, sterilize your canning jars. Wash the jars and lids in hot, soapy water, then place them in boiling water for 10 minutes. Remove them carefully and let them dry.

Once your jam has reached the desired thickness, remove it from the heat and let it cool slightly. Use a ladle to transfer the hot jam into the sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims with a clean cloth to ensure a good seal, then place the lids on tightly.

Step 6: Seal the Jars

To preserve the jam, you can process the jars in a water bath. Place the filled jars in a large pot of boiling water, making sure they’re covered by at least an inch of water. Boil for 10 minutes, then carefully remove the jars and let them cool completely. As they cool, you’ll hear the lids pop, indicating a proper seal.

Step 7: Store and Enjoy

Once sealed, your homemade strawberry jam can be stored in a cool, dark place for up to a year. Once opened, keep the jar in the refrigerator and consume within a few weeks.

Tips for Success:

Strawberries: Use fresh, ripe strawberries for the best flavor. Avoid using underripe or overripe fruit, as this will affect the taste and texture.

Sugar: While 4 cups of sugar may seem like a lot, it’s necessary for preserving the jam and achieving the right consistency.

Pectin: If you prefer a firmer jam, you can add store-bought pectin, though strawberries naturally have a small amount of pectin, and the lemon juice helps too.

With this simple recipe, you’ll have delicious homemade strawberry jam that captures the essence of summer in every jar!

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