Homemade Strawberry Jam
This delightful homemade strawberry jam is bursting with fresh flavor and sweetness. Perfect for spreading on toast, adding to desserts, or enjoying with breakfast, this jam is easy to prepare and can be made in just a few simple steps.
Equipment
- 1 large mixing bowl
- 1 large pot
- 1 wooden spoon
- 1 potato masher or blender
- 1 jar funnel
- 1 canning jars with lids
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 2 pounds ripe strawberries, hulled and sliced Use fresh strawberries for the best flavor.
- 1.5 cups granulated sugar
- ¼ cup fresh lemon juice Freshly squeezed for best results.
- 1 packet fruit pectin Such as Sure-Jell.
Instructions
- In a large mixing bowl, mash the sliced strawberries using a potato masher or blender until you achieve a chunky consistency. Set aside.
- In a large pot, combine the mashed strawberries, sugar, and lemon juice. Stir well to dissolve the sugar.
- Place the pot on the stove over medium-high heat and bring the mixture to a rolling boil, stirring constantly.
- Once boiling, quickly stir in the pectin. Continue to boil vigorously for 1-2 minutes, stirring constantly until the mixture thickens.
- To test if the jam is done, place a spoonful of jam on a cold plate and let it sit for a minute. If it holds its shape and does not run, it’s ready. If not, boil for an additional minute and retest.
- Remove the pot from heat. Using a ladle and jar funnel, pour the jam into clean, sterilized canning jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
- Place lids on the jars and screw on the metal bands until they are fingertip-tight.
- For longer shelf life, process the jars in a boiling water bath for 10 minutes. Ensure jars are fully covered with water and allow to cool completely before storing.
Notes
Homemade strawberry jam can be stored in the refrigerator for up to 3 weeks or in a cool, dark place for up to a year if properly canned.
Feel free to experiment with additional flavors by adding a splash of vanilla extract or mixing in other fruits such as raspberries or blueberries.
To maintain the best quality, use fresh strawberries and ensure all equipment is properly sanitized before canning.