Classic Strawberry Jam Recipe

This recipe yields a vibrant, sweet, and flavorful strawberry jam, perfect for spreading on toast, scones, or using as a filling for pastries. The jam captures the essence of fresh strawberries with a balance of sweetness and a hint of tartness.

Ingredients:

  • 2 pounds fresh strawberries, hulled and halved (or quartered if large)
  • 4 cups granulated sugar  
  • 1/4 cup lemon juice (freshly squeezed)  
  • Optional: 1 pouch (3 oz) liquid pectin or 2 tablespoons powdered pectin

Instructions:

  1. Prepare the Strawberries: Wash the strawberries thoroughly and remove the hulls. Cut the strawberries into halves or quarters, depending on their size.
  2. Combine Ingredients in Pot: In a large, heavy-bottomed pot, combine the strawberries, sugar, and lemon juice. Stir gently to mix. Let the mixture sit for about 10-15 minutes, allowing the sugar to draw out the juices from the strawberries.  
  3. Cook the Jam: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent scorching. Reduce the heat slightly and continue to boil the jam, stirring frequently.  
  4. Test for Gelling (Without Pectin): If you’re not using pectin, cook the jam until it reaches a gel stage. To test, place a small plate in the freezer before you start cooking. When you think the jam is ready, remove the plate and drop a spoonful of jam onto it. If the jam sets or wrinkles when you push it with your finger, it’s ready. If not, continue to cook and test every few minutes.
  5. Add Pectin (If Using): If using pectin, follow the package instructions. Typically, for liquid pectin, you add it after the jam reaches a rolling boil, cook for one minute, and then remove from heat. For powdered pectin, you mix it with a portion of the sugar before adding it to the strawberries.
  6. Process in Jars (Optional Canning): If you want to preserve the jam for longer, ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, seal with lids and rings, and process in a boiling water bath for 10 minutes.  
  7. Cool and Store: If you’re not canning, let the jam cool in the pot or transfer it to clean jars or containers. Store in the refrigerator.
  8. Enjoy! Once cooled, the jam will thicken. Enjoy it on toast, with yogurt, or in your favorite dessert.

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