Homemade Strawberry Jam Recipe - Easy & Delicious
A vibrant, sweet-tart strawberry jam made with fresh berries, sugar, and lemon juice. Perfect for spreading on toast, scones, or using in desserts, this easy recipe is ideal for canning to enjoy summer flavors year-round.
Ingredients
Main Ingredients:
- 2 lbs fresh strawberries hulled and roughly chopped
- 4 cups granulated sugar
- ¼ cup fresh lemon juice about 1 large lemon
- 1 1.75 oz package fruit pectin (optional, for thicker jam; e.g., Sure-Jell)
Optional Add-Ins:
- 1 tsp vanilla extract for a subtle warmth
- ½ tsp lemon zest for extra brightness
Instructions
- Prepare the strawberries: Hull and chop strawberries, then place in a large, heavy-bottomed pot. Mash lightly with a potato masher to release some juices.
- Add pectin (if using): If using pectin for a firmer set, stir in pectin with the strawberries and bring to a full rolling boil over high heat, stirring constantly.
- Add sugar and lemon juice: Stir in sugar and lemon juice (and optional vanilla or lemon zest). Bring to a boil, stirring frequently to dissolve sugar. Once boiling, cook for 10-15 minutes, stirring occasionally, until the jam thickens and reaches 220°F (gel stage) or passes the spoon test (jam coats the back of a spoon and holds a line when you run a finger through it).
- Test the jam: To check readiness, place a small plate in the freezer for 5 minutes. Spoon a small amount of jam onto the chilled plate; if it wrinkles when pushed with a finger, it’s ready. If not, cook for 2-3 more minutes and retest.
- Prepare for canning (optional): While jam cooks, sterilize jars and lids by boiling in water for 10 minutes. Keep warm until ready to fill.
- Fill jars: Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean, place lids on, and screw on bands until fingertip-tight.
- Process jars (optional): Place jars in a boiling water canner and process for 10 minutes (adjust for altitude if needed). Remove jars and let cool for 12-24 hours. Check seals; lids should not flex when pressed.
- Store or serve: If not canning, cool jam to room temperature, then refrigerate. Serve on toast, scones, or as a dessert topping.
Notes
- Storage: Store unprocessed jam in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 6 months. Canned jam lasts up to 1 year in a cool, dark place; refrigerate after opening.
- Substitutions: Reduce sugar to 3 cups for a less sweet jam, but note it may affect texture. Use bottled lemon juice for consistent acidity if canning.
- No Pectin Option: Skip pectin for a softer, spreadable jam; cook longer (15-20 minutes) to reach the gel stage.
- Prevent Burning: Stir frequently and use a heavy-bottomed pot to avoid scorching. Lower heat if jam bubbles too vigorously.
- Canning Safety: Ensure jars are properly sealed; discard any with loose lids or signs of spoilage (e.g., mold, off odors).