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homemade strawberry jam recipe

Homemade Strawberry Jam

Charlotte
Sweet, Tangy, and Irresistibly Fresh
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 Tbsp
Calories 50 kcal

Equipment

  • Large pot
  • Canning jars with lids and bands
  • Ladle and funnel
  • Thermometer
  • Potato masher Optional
  • Sterilization tools: large pot, tongs, and canning rack

Ingredients
  

For the Jam:

  • 4 cups Fresh strawberries (about 2 pounds), hulled and sliced
  • 2 cups Granulated sugar (adjust to taste)
  • 1-2 tbsp Lemon juice (freshly squeezed)
  • 1 Package Pectin (for a firmer set) optional

Instructions
 

Prep the Strawberries:

  • Wash the strawberries under cold running water and pat them dry.
  • Hull and slice the strawberries. Leave them whole for a chunky texture or mash them for a smoother jam.

Measure Ingredients:

  • Combine the strawberries with sugar and lemon juice in a large pot. Adjust the sugar based on your desired sweetness level.

Cook the Jam:

  • Heat the pot over medium heat, stirring occasionally as the strawberries release their juices.
  • Bring the mixture to a gentle boil, then increase the heat to reach a rolling boil, stirring constantly.
  • If using pectin, add it according to the package instructions during this step.

Test the Consistency:

  • Use the plate test: Drop a small amount of jam onto a chilled plate. Let it cool for a minute, then press it with your finger. If it wrinkles and holds its shape, it’s ready.
  • Use a thermometer to ensure the jam reaches 220°F (105°C), the ideal setting point.

Sterilize the Jars:

  • Boil the jars and lids in a large pot for 10 minutes to sterilize them. Keep them warm until ready to use.

Fill the Jars:

  • Using a ladle and funnel, pour the hot jam into the sterilized jars, leaving about ¼ inch of headspace.
  • Run a knife or skewer around the inside of the jars to release any air bubbles.
  • Wipe the rims clean and seal with the sterilized lids and bands.

Process the Jars (Optional for Long-Term Storage):

  • Submerge the filled jars in a boiling water bath for 10 minutes.
  • Remove and let them cool undisturbed for 12–24 hours.

Check the Seal:

  • Once cooled, press the center of each lid. If it doesn’t pop back, the jar is sealed correctly. If it pops, store the jam in the refrigerator and consume it first.

Nutrition

Calories: 50kcal
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