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Homemade Strawberry Jam Recipe

Homemade Strawberry Jam: Easy & Delicious Recipe

This recipe guides you through making a classic strawberry jam, perfect for spreading on toast or using in baking. It's easy to follow and yields a delicious, homemade result.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert, Spread
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups Ripe Strawberries (1 pound), hulled and sliced
  • 3 cups Granulated Sugar
  • 0.25 cup Lemon Juice (about 1 large lemon)
  • 1 teaspoon Lemon Zest (optional, from 1 lemon)
  • 0.25 teaspoon Butter (optional, helps reduce foaming)
  • 1 tablespoon Pectin (optional) For firmer jam, use low/medium-setting pectin according to package directions

Equipment

  • Large, heavy-bottomed saucepan
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Sterilized jars and lids
  • Jam thermometer (optional)
  • Chilled plate (for setting point test)

Method
 

Instructions
  1. Prepare the strawberries: Wash, hull, and slice strawberries into roughly 1/2-inch pieces. Zest the lemon (if using) before juicing.
  2. Combine ingredients: In a large saucepan, combine strawberries, sugar, lemon juice, lemon zest (if using), butter (if using), and pectin (if using). Stir gently to combine.
  3. Bring to a boil: Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
  4. Reduce heat and simmer: Once boiling, reduce heat to medium-low and continue to stir occasionally. Cook for 10-15 minutes, or until it reaches setting point (see note below).
  5. Check setting point: A small amount of jam placed on a chilled plate should wrinkle slightly when pushed with a finger. A jam thermometer should read 220°F (104°C).
  6. Fill jars: Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, seal with lids and rings.
  7. Process jars (optional): For longer shelf life, process in a boiling water bath for 10 minutes. Cool completely. Refrigerate unprocessed jars.

Notes

For firmer jam, use pectin. Adjust sugar to your preference based on strawberry sweetness. Always use sterilized jars for safe preserving.