Go Back
Strawberry Jam

Strawberry Jam

Homemade strawberry jam is a delightful spread that captures the sweet taste of fresh strawberries. This simple recipe is perfect for preserving the flavors of the season, and it can be enjoyed on toast, in desserts, or as a topping for yogurt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Condiment
Cuisine American
Servings 4 People
Calories 125 kcal

Equipment

  • 1 large mixing bowl
  • 1 measuring cups
  • 1 measuring spoons
  • 1 potato masher or fork
  • 1 large saucepan
  • 1 wooden spoon
  • 4 canning jars with lids approximately 8 ounces each
  • 1 ladle
  • 1 canning jars funnel (optional)
  • 1 sterilization tool (for jars)

Ingredients
  

  • 4 cups fresh strawberries, hulled and chopped
  • 2 cups granulated sugar
  • ¼ cup lemon juice
  • 1 packet (1.75 oz or 49 g) pectin
  • ½ teaspoon unsalted butter optional, to reduce foam

Instructions
 

  • Start by sterilizing your canning jars and lids in boiling water for 10 minutes. Remove and allow to cool slightly.
  • In a large mixing bowl, combine the chopped strawberries and granulated sugar. Gently mash the strawberries with a potato masher or fork to release their juices. Let it sit for about 10 minutes for the sugar to dissolve.
  • Transfer the strawberry mixture to a large saucepan. Stir in the lemon juice and pectin.
  • Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Add the butter if using, to help reduce foam.
  • Once boiling, continue to cook for about 10-15 minutes, stirring frequently, until the mixture thickens. To test if it’s ready, drop a spoonful on a cold plate. If it holds its shape and wrinkles when pushed with a finger, it’s done.
  • Remove the saucepan from heat. Carefully ladle the hot jam into the prepared sterilized jars, leaving about ¼-inch headspace. Wipe the rims of the jars with a clean towel to ensure a good seal.
  • Place the lids on the jars and tighten the bands just until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to seal properly.
  • Let the jars cool on a clean kitchen towel or cooling rack for 24 hours. Check seals before storing in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.

Notes

The jam can be stored for up to one year if properly sealed and stored in a cool, dark place.
Experiment with adding different fruits, such as raspberries or blueberries, for a mixed berry jam.
If you prefer a smoother texture, use an immersion blender to puree the strawberries before cooking.