Ingredients
- 2 pounds (900 g) fresh strawberries, hulled and halved
- 2 cups (400 g) granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- Optional: 1 teaspoon lemon zest for extra brightness
Instructions
- Prepare the strawberries:
- Place the halved strawberries in a large bowl.
- Add the sugar and lemon juice.
- Stir well to combine and let sit for 30–60 minutes to macerate. This helps draw out the juices.
- Cook the jam:
- Transfer the mixture to a large saucepan or Dutch oven.
- Heat over medium-high heat, stirring constantly until the sugar dissolves and the mixture starts bubbling.
- Use a potato masher or fork to mash the strawberries to your desired texture.
- Simmer and reduce:
- Reduce heat to medium and continue cooking, stirring frequently, for about 25–35 minutes.
- Skim off any foam that rises to the top.
- The jam is ready when it reaches 220°F (104°C) or passes the plate test: drop a spoonful on a cold plate, wait a few seconds, then run your finger through it. If it wrinkles and holds its shape, it’s done.
- Jar and cool:
- Pour the hot jam into sterilized jars and seal immediately.
- Let them cool at room temperature. Store in the refrigerator for up to 3 weeks or process in a water bath canner for longer shelf life.
🍞 Tip: Spread on toast, swirl into yogurt, or gift in cute jars!
Would you like a version with less sugar or one that uses pectin for a firmer texture?