This Homemade Strawberry Jam is a celebration of fruit at its peak—chunky, glossy, and rich with the natural sweetness of ripe strawberries. Made with just a handful of ingredients and no preservatives, it’s the kind of jam that tastes like sunshine in a jar. Whether spread on warm toast, swirled into yogurt, layered in cakes, or spooned straight from the jar (we won’t judge), it’s a pantry staple that brings joy year-round.
The beauty of this jam lies in its simplicity. No pectin, no fuss—just strawberries, sugar, lemon juice, and time. The result is a thick, spoonable preserve with visible fruit pieces and a deep, ruby-red hue. Hassan, this one’s perfect for gifting, storing, and sharing—especially when your family starts requesting “that jam you made last season” before breakfast even begins.
INGREDIENTS:
- 1 kg fresh strawberries, hulled and chopped
- 800 g granulated sugar (adjust to taste)
- 2 tbsp lemon juice
- Optional: 1 tsp vanilla extract or a pinch of salt for depth
INSTRUCTIONS:
- Prep the Strawberries:
- Wash and hull the strawberries.
- Chop them roughly, keeping some larger pieces for texture.
- Place in a large, heavy-bottomed pot.
- Macrate the Fruit:
- Add sugar and lemon juice to the pot.
- Stir well and let sit for 30–60 minutes.
- This draws out the juices and begins dissolving the sugar.
- Cook the Jam:
- Place the pot over medium heat.
- Stir gently until the sugar fully dissolves and the mixture begins to bubble.
- Increase heat slightly and bring to a rolling boil.
- Stir frequently to prevent sticking and foaming.
- Skim off any foam that rises to the top.
- Check for Doneness:
- After 25–35 minutes, the jam should thicken and darken.
- To test: place a spoonful on a chilled plate. Run your finger through it—if it wrinkles and holds shape, it’s ready.
- If not, continue cooking and test again in 5-minute intervals.
- Jar the Jam:
- Sterilize glass jars by boiling them or placing them in a hot oven.
- Carefully ladle the hot jam into the jars, leaving ¼ inch at the top.
- Wipe rims clean, seal with lids, and let cool at room temperature.
- Store in the fridge for immediate use or process in a water bath for long-term storage.
