Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes, plus cooling
Ingredients:
- 4 cups of fresh strawberries, hulled and halved
- 2 cups of granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions:
- Prepare the Strawberries: Start by washing your strawberries under cold water, then hull and halve them. If you prefer a smoother jam, you can crush them slightly with a potato masher. For a chunkier texture, leave the pieces as they are.
- Mix Strawberries and Sugar: In a large, heavy-bottomed pot, combine the strawberries and sugar. Stir gently to coat the strawberries evenly with sugar. Let them sit for about 20 minutes, or until the sugar has mostly dissolved and the strawberries have released their juices.
- Cook the Jam: Add the lemon juice and the optional butter to the pot. The lemon juice adds a bright flavor and helps the jam set, while the butter can help reduce foaming during cooking. Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to medium-low and simmer, continuing to stir often to prevent sticking and burning. Cook for about 20 minutes, or until the jam reaches the desired consistency.
- Test the Jam’s Consistency: To test if the jam is ready, place a small amount on a cold plate and let it cool for a few minutes. If it wrinkles when you push it with your finger, it’s set. If not, continue cooking for a few more minutes and test again.
- Prepare Jars: While your jam is cooking, sterilize your jars and lids by boiling them in water for at least 10 minutes. This will help ensure your jam keeps well.
- Fill the Jars: Once the jam is ready, remove it from the heat. Skim off any foam if necessary. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, then seal with the lids.
- Process the Jars (Optional): For longer storage, process the filled jars in a boiling water bath for 10 minutes. This step is optional but recommended if you plan to store the jam outside of the refrigerator.
- Cool and Store: Let the jars cool to room temperature. Check the seals, then store the jam in a cool, dark place. Once opened, keep refrigerated and enjoy within a month.
This homemade strawberry jam recipe captures the fresh flavours of strawberries in a jar, perfect for spreading on toast, swirling into yogourt, or as a sweet topping for desserts. The joy of making your own jam is not just in the cooking process but in enjoying the fruits of your labour with friends and family. Happy jamming!