Homemade Strawberry Jam: Easy & Delicious Recipe
This recipe creates a vibrant and flavorful strawberry jam, perfect for spreading on toast or using in baked goods. It's easy to make and requires minimal ingredients.
Equipment
- Large, heavy-bottomed saucepan
- Wooden spoon or spatula
- Chilled plate
- Jam thermometer (optional)
- Sterilized jars and lids (optional, for canning)
Ingredients
Main Ingredients
- 4 cups Fresh Strawberries hulled and sliced
- 3 cups Granulated Sugar
- 1/4 cup Lemon Juice freshly squeezed
- 1 inch Lemon Peel finely grated (optional)
- 1 packet Pectin (optional) For a firmer set
Instructions
Instructions
- Wash and hull the strawberries. Slice into halves or quarters.
- If using lemon peel, finely grate it. Combine strawberries, sugar, lemon juice, and lemon peel (if using) in a large saucepan.
- Let the mixture stand for at least 30 minutes to macerate. Stir occasionally.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently, until the jam reaches setting point (see note below).
- To test for setting point, use the wrinkle test: place a small spoonful on a chilled plate. Let cool slightly, then push the jam with your finger. If the surface wrinkles, it's ready. Alternatively, use a jam thermometer; it should reach 220°F (104°C).
- Remove from heat. If canning, carefully ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and process according to your preferred canning method.
- If not canning, let cool completely before transferring to sterilized jars or containers. Refrigerate for up to 3 weeks.
Notes
For a firmer jam, add 1 packet of pectin according to package directions. Adjust sugar to your preference; sweeter strawberries may require less sugar.