Strawberry Jam

Strawberry Jam

Ripe strawberries simmered with sugar and lemon juice into a glossy, spreadable preserve.

Total 9 hr Makes 64 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This small-batch jam captures the bright, concentrated flavor of fresh strawberries with just sugar and lemon juice to balance sweetness and help it set. Simmering uncovered reduces the fruit to a thick, glossy spread ideal for toast, biscuits, or swirling into yogurt. Canning in sterilized jars lets you keep the taste of summer well into the colder months.

Ingredients

  • 2 pounds fresh strawberries, hulled and chopped
  • 4 cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 box powdered fruit pectin

Method

  1. Place hulled strawberries in a large bowl and crush with a potato masher or fork until chunky, leaving some small pieces for texture.

  2. Measure crushed strawberries and transfer exactly 4 cups into a 6-quart saucepan.

  3. Stir the powdered pectin and lemon juice into the crushed strawberries until combined.

  4. Bring the strawberry mixture to a full boil over high heat, stirring constantly.

  5. Stir in the sugar all at once and return the mixture to a full rolling boil.

  6. Boil hard for exactly 1 minute, stirring constantly, then remove from heat.

  7. Skim off any foam from the surface with a metal spoon.

  8. Ladle the hot jam into sterilized half-pint canning jars, leaving 1/4 inch headspace, and wipe the rims clean.

  9. Seal jars with lids and bands, then process in a boiling water bath.

  10. Remove jars from the water bath and let cool undisturbed on a towel-lined counter until sealed.

Rate this recipe

★ 4.1 (1)

Strawberry Jam

This small-batch jam captures the bright, concentrated flavor of fresh strawberries with just sugar and lemon juice to balance sweetness and help it set. Simmering uncovered reduces the fruit to a thick, glossy spread ideal for toast, biscuits, or swirling into yogurt. Canning in sterilized jars lets you keep the taste of summer well into the colder months.

9 hr 64 oz 45 cal

Ingredients

  • 2 pounds fresh strawberries, hulled and chopped
  • 4 cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 box powdered fruit pectin

Method

  1. 1

    Place hulled strawberries in a large bowl and crush with a potato masher or fork until chunky, leaving some small pieces for texture.

  2. 2

    Measure crushed strawberries and transfer exactly 4 cups into a 6-quart saucepan.

  3. 3

    Stir the powdered pectin and lemon juice into the crushed strawberries until combined.

  4. 4

    Bring the strawberry mixture to a full boil over high heat, stirring constantly.

  5. 5

    Stir in the sugar all at once and return the mixture to a full rolling boil.

  6. 6

    Boil hard for exactly 1 minute, stirring constantly, then remove from heat.

  7. 7

    Skim off any foam from the surface with a metal spoon.

  8. 8

    Ladle the hot jam into sterilized half-pint canning jars, leaving 1/4 inch headspace, and wipe the rims clean.

  9. 9

    Seal jars with lids and bands, then process in a boiling water bath.

  10. 10

    Remove jars from the water bath and let cool undisturbed on a towel-lined counter until sealed.