If you’ve gone strawberry picking, you know it’s difficult to leave with only a handful of strawberries. I always find myself with what feels like hundreds of strawberries. So, what’s one to do with them? Make strawberry jam, of course!
I love making homemade jams because I only need three ingredients. There’s no pectin, artificial preservatives, cornstarch, or added color added to this! I even make extra jars to gift to friends and family. And if you’ve still got more strawberries, try making my Strawberry Shortcake or my Strawberry Rhubarb Pie. They’re always a hit.
WHAT YOU NEED TO MAKE THIS RECIPE
Strawberries — when selecting strawberries, keep in mind that once picked, the ripening process stops. This means you need to find the brightest, reddest strawberries to make the sweetest jam.
Sugar — the sugar isn’t just used to sweeten the homemade jam, it also binds to the water in the fruit so the jam can thicken. If you decrease or skip the sugar, the jam will be runny. The sugar also preserves the strawberries so the jam can last longer.
HOW TO MAKE STRAWBERRY JAM
1. Prep the strawberries by washing and hulling them.
2. Roughly chop the strawberries.
3. Add the chopped strawberries, sugar, and lemon juice to a large pot.
4. Place the pot over medium-high heat. Bring the berries to a boil while stirring frequently. Reduce the heat to medium-low to keep the berries at a simmer.
5. Let the jam simmer for about 45 minutes, frequently stirring until the jam reaches 220F on a candy thermometer.
6. When done, pour the jam into a sanitized mason jar and chill overnight.
PRO TIPS FOR MAKING THIS RECIPE
- I highly recommend using real sugar and not Splenda or another sugar substitute. The jam might not set correctly.
- Freshly squeezed lemon will taste brighter and more fresh than bottled lemon juice.
- If you want an extra zesty flavor, you can add lemon zest to the jam.
- Do not rush putting the strawberry jam into the fridge. Always allow the jam to cool fully before refrigerating to avoid condensation in the jars.
- If you want to add fresh herbs into your jam, add them a few minutes before the jam is ready, so they retain their flavor. Herbs such as basil, mint, or thyme go wonderfully with this jam.
- If you’d like the texture of your jam to be more smooth, you can use an immersion blender to puree the jam.
FREQUENTLY ASKED QUESTIONS
Can you use frozen fruit to make jam?
Yes, you can use frozen strawberries in place of fresh strawberries to make jam. Allow the frozen strawberries to thaw before starting the cooking process. Add any liquid that was released from the strawberries to the pot as well.
Why do you put lemon juice in jam?
The lemon juice helps balance the sugar in the jam so that it’s not overly sweet. On top of that, lemon contains pectin, which helps thicken the jam naturally.
How do you thicken jam without pectin?
Commercial pectin acts as a thickening agent and allows you to cook up a jam quickly. To get a thick gel-like consistency without pectin, simply cook the jam longer. This recipe does not require pectin, so simply follow the cooking time! The longer the jam simmers, the thicker (and more flavorful) it will be.
How do I store homemade jam?
Store this homemade strawberry jam recipe in the fridge in an airtight container. If stored correctly, the jam will last 2-3 months. Be sure to sterilize the jars before using them. For best practice tips on sterilizing jars, see this post. If you would like to freeze jam, be sure to leave room for the jam to expand once frozen.
What are some ways I can use this jam?
Enjoy this homemade jam with my Classic Scones, Buttermilk Biscuits, English Tea Sandwiches, Dinner Rolls, or my English Muffins!
If you love this recipe try these out!
If you’ve tried this Strawberry Jam recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Strawberry Jam
Equipment
- Medium pot
- Candy thermometer
Ingredients
- 2 lbs strawberries 900g, halved
- 1 1/4 cup granulated sugar 250g
- 2 tbsp lemon juice 30mL
Instructions
- Prep the strawberries by washing, hulling, and roughly chopping.
- Add the chopped strawberries, sugar, and lemon juice to a large pot. Place over medium-high heat.
- Stirring frequently, bring the berries to a boil. Reduce the heat to medium-low to keep the berries at a simmer. (If it boils too hard it can overflow the pot, so reduce the heat more, if needed.)
- Let the jam simmer for about 45 minutes, frequently stirring, until the jam is thick and syrupy and reaches 220F on a candy thermometer.
- Check to see if it's ready by adding a small drop to the frozen plate. Return it to the freezer. After a few minutes, check the consistency. Remove the jam from the heat if it's thickened to your liking or continue simmering until desired consistency.
- When it’s done, pour the jam into a mason jar and chill overnight.
- Serve on french bread or scones.
Video
Notes
- I highly recommend using real sugar and not Splenda or another sugar substitute. The jam might not set correctly.
- Freshly squeezed lemon will taste brighter and more fresh than bottled lemon juice.
- If you want an extra zesty flavor, you can add lemon zest to the jam.
- Do not rush putting the strawberry jam into the fridge. Always allow the jam to cool fully before refrigerating to avoid condensation in the jars.
- If you want to add fresh herbs into your jam, add it a few minutes before the jam is ready, so they retain its flavor. Herbs such as basil, mint, or thyme go wonderfully with this jam.
- If you’d like the texture of your jam to be more smooth, you can use an immersion blender to puree the jam.
Nutrition
