Ingredients
Main Ingredients
- 1 lb fresh strawberries, washed and stems removed
- 1¼ cups granulated sugar
- 1–2 tablespoons fresh-squeezed lemon juice
For Storing
- 1 mason jar (large enough to hold 2 cups), sterilized
Instructions
- Sterilize the Jar: Place your mason jar in boiling water for a few minutes to sterilize it. Remove carefully and allow to dry completely. Set aside for later use.
- Prep the Strawberries: Remove the stems from the strawberries and dice the berries into small pieces. For a smoother jam, you can puree the strawberries in a blender before cooking.
- Combine Ingredients: In a large pot or deep saucepan, add the diced (or pureed) strawberries, lemon juice, and granulated sugar. Stir well to coat the strawberries in sugar.
- Macarate: Let the mixture sit for 10-15 minutes until the strawberries begin to release their natural juices.
- Dissolve Sugar: Turn the heat to medium-low and stir gently with a rubber spatula. Make sure all the sugar has dissolved completely by scraping the sides of the pot. This helps prevent any crystalization in the finished jam.
- Cook and Mash: Simmer the mixture for 10-15 minutes, stirring frequently. As the strawberries soften, mash them with a potato masher to your desired texture.
- Boil Jam: Increase the heat and bring the mixture to a full rolling boil. Continue to stir constantly and cook until the mixture reaches 220°F (use a candy thermometer). This ensures the jam will set properly.
- Remove from Heat and Skim: Take the pot off the heat. If desired, skim off any foam that has formed on top for a clearer jam.
- Jar the Jam: Carefully pour the hot jam into your prepared mason jar. Leave about 1/4 inch of space at the top. Immediately seal the jar with the lid.
- Cool and Store: Let the jar cool at room temperature. Once cool, refrigerate the jam until firm. This homemade jam will keep in the fridge for up to two weeks.
Notes
- For a chunkier jam, simply dice the strawberries. For a smoother jam, blend the strawberries before cooking.
- Be sure to completely dissolve the sugar before boiling to avoid gritty texture.
- You can use more or less lemon juice according to your taste; lemon helps the jam set and enhances flavor.
- This is a refrigerator jam and is not shelf stable. For long-term storage, follow proper canning procedures.
- The jam thickens as it cools, so don’t worry if it’s a bit loose when hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces-condiments
- Method: Stovetop
- Cuisine: American, Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 37
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 0mg
