Strawberry Jam Recipe

Chi & Kel

Homemade strawberry jam is a classic treat that brings out the best of fresh summer strawberries.

5 from 1 vote

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Prep Time 10

Cook Time 30

Equipment

Saucepan
Knife
Chopping board
Potato masher or immersion blender

Ingredients

1 lb strawberries (chopped)
¾ cup granulated sugar
1-2 tablespoons lemon juice (adjust to taste)

Instructions

Wash and chop the strawberries. If you prefer a smoother jam, mash the strawberries slightly with a fork or potato masher. You can also blend till smooth.
In a medium saucepan, combine the strawberries, sugar, and lemon juice.
Stir well and let the mixture sit for about 10 minutes to allow the sugar to dissolve and the juices to release.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking.
Once boiling, reduce the heat to a simmer and continue cooking for 20-25 minutes. Stir occasionally until the jam thickens and reaches a spreadable consistency.
As the jam thickens, use a spoon to skim off any foam that forms on top.
For a chunkier texture, mash the strawberries slightly with a fork or potato masher when the strawberries are softened.
To test if the jam is ready, place a small spoonful on a cold plate (that has been placed in the freezer for 15 to 20 mins)
Run your finger through it. If the jam wrinkles and holds its shape, it’s done. If it’s still runny, simmer for a few more minutes and test again.
Remove the saucepan from heat and allow the jam to cool slightly.
Transfer the jam to a clean jar and let it cool completely before sealing. Store in the refrigerator for up to 2 weeks.

Notes

If you prefer a less sweet jam, reduce the sugar slightly, but keep in mind that sugar helps with preservation.
The lemon juice adds acidity, which balances the sweetness and helps the jam set properly.
For longer storage, consider freezing the jam in an airtight container for up to 3 months.
For a smoother consistency, use an immersion blender or mash the strawberries thoroughly before cooking.
If you have a candy thermometer you can use it to test for doneness instead of the cold plate test. Temperature should be 220°F (105°C)

Nutrition

Calories: 73kcalCarbohydrates: 19gProtein: 0.3gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 71mgFiber: 1gSugar: 17gVitamin A: 6IUVitamin C: 27mgCalcium: 7mgIron: 0.2mg

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