Description
This homemade strawberry jam captures the fresh, vibrant flavors of ripe strawberries, sweetened perfectly with sugar and brightened with fresh lemon juice. Made on the stovetop and preserved via a boiling water bath, this jam offers a delightful burst of summertime sweetness, perfect for spreading on toast, dolloping on yogurt, or using in your favorite desserts.
Ingredients
Scale
Ingredients
- 4 cups fresh strawberries, hulled and chopped
- 4 cups granulated sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare Strawberries: Hull and chop the strawberries, then gently crush them with a potato masher to release juices and create texture for the jam.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the crushed strawberries, sugar, and fresh lemon juice. Cook over low heat while stirring constantly until the sugar completely dissolves.
- Boil the Mixture: Increase heat and bring the mixture to a full rolling boil. Continue cooking and stir frequently until the jam reaches 220°F (104°C) or passes the sheet or spoon test, indicating it has properly set.
- Remove Foam: Skim off any foam that forms on the surface of the cooking jam to ensure clarity and consistency.
- Jar the Jam: Ladle the hot jam into clean, sterilized jars, leaving about ¼ inch of headspace at the top to allow for expansion during processing.
- Seal and Process: Wipe the rims of the jars clean to remove any residue, seal with lids and bands, then process the jars in a boiling water bath for 10 minutes to preserve the jam for long-term storage.
- Cool and Store: Remove jars from the water bath and let them cool undisturbed for 12 to 24 hours. After cooling, check the seals; refrigerate any jars that did not seal properly.
Notes
- Use ripe, fresh strawberries for best flavor and natural sweetness.
- The sheet test involves running a spoon through the jam; if it separates cleanly and the jam sheets off the spoon, it is ready.
- Ensure jars and lids are sterilized to prevent contamination and extend shelf life.
- You can adjust the sugar quantity slightly depending on the sweetness of the strawberries and personal preference.
- Stored properly in sealed jars, the jam can last up to one year in a cool, dark place.
