Deliciously Easy Strawberry Jam
A simple and delicious homemade strawberry jam that captures the essence of fresh, ripe strawberries. Perfect for spreading on toast, using as a cake filling, or enjoying with yogurt and more.
Equipment
- Large saucepan or pot
- Wooden spoon
- Ladle
- Jars with lids for canning
- Jar lifter (optional)
- Cutting board and knife
Ingredients
- 1 kg fresh strawberries hulled and sliced
- 3 cups white sugar
- ¼ cup lemon juice
- 1 packet powdered pectin
Instructions
- Hull and slice the strawberries. Set aside.
- In a large saucepan, combine the sugar, lemon juice, and pectin.
- Stir well and bring the mixture to a boil over medium-high heat.
- Once boiling, add the sliced strawberries and stir gently.
- Reduce heat to medium-low and let the mixture simmer for about 15-20 minutes, stirring occasionally, until the jam thickens and the strawberries break down.
- Remove from heat and skim off any foam that has formed on the surface.
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
- Wipe the rims clean and secure the lids.
- Process the sealed jars in a water bath canner for 10 minutes to ensure a proper seal.
- Remove the jars and allow them to cool completely before storing.
Notes
- For a smoother jam, you can mash or purée the strawberries before adding them to the sugar mixture.
- Adjust the amount of sugar to your desired sweetness level.
- For a thicker jam, cook it for a longer time, or add an extra teaspoon of pectin.
- If you prefer a looser, more spreadable consistency, cook it for a shorter time or omit the pectin.