Instructions
Step 1: Wash and hull strawberries, cutting them into halves or quarters.
Step 2: Place strawberries in a large pot and mash lightly with a potato masher to release juices.
Step 3: Stir in sugar and lemon juice. Let sit for 10 minutes to macerate.
Step 4: Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 25–30 minutes, or until jam thickens. (If using pectin, add it as directed on the package.)
Step 5: Test for doneness by placing a spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
Step 6: Carefully ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe rims, seal with lids, and process in boiling water for 10 minutes if preserving long-term.
Step 7: Let jars cool completely at room temperature. Store in the fridge or pantry.
Tips & Secrets
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Use ripe but firm strawberries for the best flavor.
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Don’t skip the lemon juice — it balances sweetness and helps the jam set.
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Stir often while cooking to prevent sticking or burning.
Serving & Storage
Enjoy spread on toast, biscuits, or croissants, or use as a topping for yogurt, cheesecake, and ice cream. Stored in sterilized, sealed jars, it lasts up to 1 year in a cool pantry. Once opened, refrigerate and consume within 2 weeks.
Variations
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Add vanilla extract for a sweet twist.
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Mix in raspberries or blueberries for a mixed berry jam.
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Reduce sugar and add honey for a lighter version.
Conclusion
This Homemade Strawberry Jam is sweet, fresh, and full of flavor — a jar of sunshine you can enjoy year-round. Simple to make and endlessly versatile, it’s a kitchen staple that’s sure to brighten breakfasts and desserts alike.
