Breakfast

How to Make Strawberry Jam

Posted by Mama Woon on

When strawberries are in season you need to make some homemade strawberry jam!! Don’t let those delicious berries go to waste; making homemade jam is readdly easy an so satisfying; a little taste of summer waiting in a jar. Try adding other berries, flavorings like vanilla, black pepper, orange zest, almond extract, or even steep some herbs for a minute or two. Have fun experimenting and don’t forget to keep stirring!

Equipment

  • Medium pot
  • Candy thermometer

Ingredients

  • 2 lbs strawberries 900g, halved
  • 1 1/4 cup granulated sugar 250g
  • 2 tbsp lemon juice 30mL

Instructions

  • Prep the strawberries by washing, hulling, and roughly chopping.
  • Add the chopped strawberries, sugar, and lemon juice to a large pot. Place over medium-high heat.
  • Stirring frequently, bring the berries to a boil. Reduce the heat to medium-low to keep the berries at a simmer. (If it boils too hard it can overflow the pot, so reduce the heat more, if needed.)
  • Let the jam simmer for about 45 minutes, frequently stirring, until the jam is thick and syrupy and reaches 220F on a candy thermometer.
  • Check to see if it’s ready by adding a small drop to the frozen plate. Return it to the freezer. After a few minutes, check the consistency. Remove the jam from the heat if it’s thickened to your liking or continue simmering until desired consistency.
  • When it’s done, pour the jam into a mason jar and chill overnight.
  • Serve on french bread or scones.

Notes

  • I highly recommend using real sugar and not Splenda or another sugar substitute. The jam might not set correctly.
  • Freshly squeezed lemon will taste brighter and more fresh than bottled lemon juice.
  • If you want an extra zesty flavor, you can add lemon zest to the jam.
  • Do not rush putting the strawberry jam into the fridge. Always allow the jam to cool fully before refrigerating to avoid condensation in the jars.
  • If you want to add fresh herbs into your jam, add it a few minutes before the jam is ready, so they retain its flavor. Herbs such as basil, mint, or thyme go wonderfully with this jam.
  • If you’d like the texture of your jam to be more smooth, you can use an immersion blender to puree the jam.

WHAT YOU NEED TO MAKE THIS RECIPE

Ingredients needed to make strawberry jam.

Strawberries — when selecting strawberries, keep in mind that once picked, the ripening process stops. This means you need to find the brightest, reddest strawberries to make the sweetest jam.

Sugar — the sugar isn’t just used to sweeten the homemade jam, it also binds to the water in the fruit so the jam can thicken. If you decrease or skip the sugar, the jam will be runny. The sugar also preserves the strawberries so the jam can last longer.

HOW TO MAKE STRAWBERRY JAM

Set of two photos showing the stems of the strawberries removed and then diced.

1. Prep the strawberries by washing and hulling them.
2. Roughly chop the strawberries.

Set of two photos showing sugar added to a pot and then the pot simmered with a thermometer.

3. Add the chopped strawberries, sugar, and lemon juice to a large pot.
4. Place the pot over medium-high heat. Bring the berries to a boil while stirring frequently. Reduce the heat to medium-low to keep the berries at a simmer.

Set of two photos showing the texture of the cooked jam and then transferred to a mason jar,

5. Let the jam simmer for about 45 minutes, frequently stirring until the jam reaches 220F on a candy thermometer.
6. When done, pour the jam into a sanitized mason jar and chill overnight.

Overhead view of a mason jar of strawberry jam with a spoon inside.

PRO TIPS FOR MAKING THIS RECIPE

  • I highly recommend using real sugar and not Splenda or another sugar substitute. The jam might not set correctly.
  • Freshly squeezed lemon will taste brighter and more fresh than bottled lemon juice.
  • If you want an extra zesty flavor, you can add lemon zest to the jam.
  • Do not rush putting the strawberry jam into the fridge. Always allow the jam to cool fully before refrigerating to avoid condensation in the jars.
  • If you want to add fresh herbs into your jam, add them a few minutes before the jam is ready, so they retain their flavor. Herbs such as basil, mint, or thyme go wonderfully with this jam.
  • If you’d like the texture of your jam to be more smooth, you can use an immersion blender to puree the jam.
A tulip jar with strawberry jam with a strawberry in front.

FREQUENTLY ASKED QUESTIONS

Can you use frozen fruit to make jam?

Yes, you can use frozen strawberries in place of fresh strawberries to make jam. Allow the frozen strawberries to thaw before starting the cooking process. Add any liquid that was released from the strawberries to the pot as well.

Why do you put lemon juice in jam?

The lemon juice helps balance the sugar in the jam so that it’s not overly sweet. On top of that, lemon contains pectin, which helps thicken the jam naturally.

How do you thicken jam without pectin?

Commercial pectin acts as a thickening agent and allows you to cook up a jam quickly. To get a thick gel-like consistency without pectin, simply cook the jam longer. This recipe does not require pectin, so simply follow the cooking time! The longer the jam simmers, the thicker (and more flavorful) it will be.

How do I store homemade jam?

Store this homemade strawberry jam recipe in the fridge in an airtight container. If stored correctly, the jam will last 2-3 months. Be sure to sterilize the jars before using them. For best practice tips on sterilizing jars, see this post. If you would like to freeze jam, be sure to leave room for the jam to expand once frozen.

What are some ways I can use this jam?

Enjoy this homemade jam with my Classic Scones, Buttermilk Biscuits, English Tea Sandwiches, Dinner Rolls, or my English Muffins!

From: The Preppy Kitchen

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