Strawberry Jam Recipe
American · Condiment · 40 min total
A classic homemade strawberry jam that's bursting with fresh fruit flavor and has a perfect spreadable consistency. This recipe uses natural pectin from lemon and sugar to achieve a beautiful set.
15
min prep
min prep
25
min cook
min cook
48
servings
servings
49
kcal/serving
kcal/serving
Ingredients
- 2 pounds fresh strawberries, hulled and halved (or quartered if large)
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/2 teaspoon unsalted butter (optional, to reduce foaming)
Instructions
- Place a small plate in the freezer to test the jam set later.
- In a large, heavy-bottomed pot, combine strawberries, sugar, and lemon juice. Let sit for 10-15 minutes, stirring occasionally, until the strawberries release their juices and sugar begins to dissolve.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Add butter if desired to reduce foaming. Once boiling, cook vigorously, stirring often, until the jam thickens and reaches 220°F (105°C) on a candy thermometer, about 15-20 minutes.
- To test the set, spoon a small amount of jam onto the cold plate and return to the freezer for 1 minute. If the jam wrinkles when pushed with a finger, it's ready. If not, continue cooking for another 2-3 minutes and test again.
- Remove from heat and let cool for 5 minutes. Skim off any foam with a spoon.
- Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage, or let cool and refrigerate for up to 3 weeks.
Tips
- For best flavor, use ripe, in-season strawberries.
- Store in the refrigerator for up to 3 weeks, or process in a water bath canner for shelf-stable storage up to 1 year.
- Adjust sugar to taste: reduce to 3 cups for a less sweet jam, but note it may not set as firmly.
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