Making delicious homemade strawberry jam is easy with just three simple ingredients: fresh strawberries, sugar, and lemon juice. This recipe does not require commercial pectin, relying instead on the natural pectin in the fruit and lemon to set the jam
Key Ingredients for Delicious Homemade Strawberry Jam
- 2 lbs fresh strawberries, hulled and quartered (or halved if small)
- 1/4 cup lemon juice (freshly squeezed is best)
- 1 box (1.75 oz) powdered fruit pectin
- 3 cups granulated sugar
How to Make Delicious Homemade Strawberry Jam
This fuss-free Strawberry Jam recipe is incredibly easy to make, delivering a burst of sweet, fruity flavor that’s perfect for toast, scones, or even as a topping for yogurt. Its simple preparation and rich, satisfying texture make it a delightful addition to your pantry. Expect this recipe to take approximately 30 minutes of active prep time, plus canning time.
Step-by-Step Instructions
- Prepare Your Jars and Lids: Begin by washing all your canning jars, lids, and bands in hot, soapy water. You can sterilize the jars by boiling them in water for 10 minutes, or by running them through the sterilize cycle of your dishwasher. Keep them hot until you are ready to fill them. Prepare your lids according to the manufacturer’s instructions (usually involves simmering in hot water).
- Mash the Strawberries: In a large, heavy-bottomed pot, combine the prepared strawberries with the lemon juice. Gently mash the strawberries using a potato masher or the back of a spoon. You want some chunks for texture, but also some broken-down berries to create a smoother jam.
- Add the Pectin: Gradually stir in the powdered fruit pectin until it is completely dissolved into the strawberry mixture. Ensure there are no lumps.
- Bring to a Boil: Place the pot over high heat and stir constantly. Bring the mixture to a full rolling boil – a boil that cannot be stirred down.
- Add the Sugar: Once the mixture reaches a full rolling boil, immediately stir in the granulated sugar. Stir well until the sugar is completely dissolved.
- Boil for Jam Consistency: Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. This short boiling time is crucial for activating the pectin and achieving the right jam consistency without overcooking.
- Skim Off Foam: Remove the pot from the heat. Skim off any foam that has risen to the surface with a metal spoon. This will give your jam a clearer appearance.
- Fill Your Jars: Carefully ladle the hot jam into your prepared hot jars, leaving a 1/4-inch headspace (the space between the top of the jam and the rim of the jar). Remove any air bubbles by sliding a non-metallic spatula or bubble remover tool around the inside of the jar. Wipe any drips from the jar rims with a damp cloth.
- Process in Water Bath Canner: Place the filled and wiped jars onto the rack in your water bath canner. Ensure the water level is at least 1 inch above the tops of the jars. Cover the canner and bring the water to a rolling boil.
- Process for Recommended Time: Once the water is boiling vigorously, start your timer. Process the jars for 10 minutes for altitudes up to 1,000 feet. For higher altitudes, adjust processing time as per canning guidelines.
- Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter or cooling rack. Let them cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal. Once cool, check the seals by pressing down on the center of each lid. If the lid is firm and does not flex, it has sealed.
Why You’ll Love This Delicious Homemade Strawberry Jam
You’ll absolutely adore this homemade Strawberry Jam for its incredibly vibrant, fresh-picked flavor that simply can’t be matched by store-bought alternatives. Unlike some jams that can be overly sweet or have an artificial taste, this recipe highlights the natural sweetness and tartness of ripe strawberries, creating a balanced and utterly delightful spread. It’s also a fantastic way to save money compared to buying premium jams, turning a few dollars of fruit into jars of deliciousness you can enjoy for months.
Plus, the simple addition of lemon juice not only helps the jam set but also brightens the strawberry flavor, making each bite sing. Imagine this glistening jam on toasty sourdough or swirled into warm oatmeal – pure bliss! So why not give it a whirl? You’ll be so proud of your delicious creation and the beautiful jars of homemade goodness gracing your pantry. Gather your ingredients and get ready to experience the joy of truly homemade strawberry jam; your taste buds (and your wallet!) will thank you.
Storing and Reheating Tips
Storing Your Homemade Strawberry Jam:
- Unopened, Sealed Jars: Properly processed and sealed jars of Strawberry Jam can be stored in a cool, dark, and dry place for up to 12 months. Avoid storing them in areas with extreme temperature fluctuations, such as attics or unheated garages.
- Opened Jars: Once a jar of jam has been opened, it must be refrigerated. Store it in the refrigerator for up to 3 weeks for optimal flavor and quality.
- Refrigeration is Key: Always use clean utensils when scooping jam from an opened jar to prevent introducing bacteria that can lead to spoilage.
Reheating or Preparing for Future Meals:
- No Reheating Necessary: For enjoying your jam, no reheating is typically required once sealed. Simply open a jar and spread!
- Freezing Jam (Alternative Method): While water bath canning is the preferred method for long-term shelf stability, if you find yourself with an abundance of jam and are concerned about spoilage before processing, you can freeze it. Allow the jam to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace as liquids expand when frozen. Frozen jam will maintain quality for up to 6 months. Thaw in the refrigerator before consuming.
Final Thoughts
Mastering water bath canning foods, especially with a versatile recipe like this, opens up a world of flavor preservation. This Strawberry Jam is a testament to how simple ingredients can yield delightful, long-lasting results. Give it a try and savor the sweetness of your own homemade creations!
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- Pickled Mixed Vegetables (Giardiniera)
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Delicious Homemade Strawberry Jam
Ingredients
Equipment
Method
- Begin by washing all your canning jars, lids, and bands in hot, soapy water. You can sterilize the jars by boiling them in water for 10 minutes, or by running them through the sterilize cycle of your dishwasher. Keep them hot until you are ready to fill them. Prepare your lids according to the manufacturer’s instructions (usually involves simmering in hot water).
- In a large, heavy-bottomed pot, combine the prepared strawberries with the lemon juice. Gently mash the strawberries using a potato masher or the back of a spoon. You want some chunks for texture, but also some broken-down berries to create a smoother jam.2 lbs fresh strawberries, 1/4 cup lemon juice
- Gradually stir in the powdered fruit pectin until it is completely dissolved into the strawberry mixture. Ensure there are no lumps.1 box powdered fruit pectin
- Place the pot over high heat and stir constantly. Bring the mixture to a full rolling boil – a boil that cannot be stirred down.
- Once the mixture reaches a full rolling boil, immediately stir in the granulated sugar. Stir well until the sugar is completely dissolved.3 cups granulated sugar
- Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. This short boiling time is crucial for activating the pectin and achieving the right jam consistency without overcooking.
- Remove the pot from the heat. Skim off any foam that has risen to the surface with a metal spoon. This will give your jam a clearer appearance.
- Carefully ladle the hot jam into your prepared hot jars, leaving a 1/4-inch headspace (the space between the top of the jam and the rim of the jar). Remove any air bubbles by sliding a non-metallic spatula or bubble remover tool around the inside of the jar. Wipe any drips from the jar rims with a damp cloth.
- Place the filled and wiped jars onto the rack in your water bath canner. Ensure the water level is at least 1 inch above the tops of the jars. Cover the canner and bring the water to a rolling boil.
- Once the water is boiling vigorously, start your timer. Process the jars for 10 minutes for altitudes up to 1,000 feet. For higher altitudes, adjust processing time as per canning guidelines.
- Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter or cooling rack. Let them cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal. Once cool, check the seals by pressing down on the center of each lid. If the lid is firm and does not flex, it has sealed.