How To Make Strawberry Jam

Strawberry Jam Recipe

Ingredients (Makes about 4 cups / ~4 half-pint jars)

• 2 lbs (900 g) fresh strawberries, hulled

• 3 ½ cups (700 g) granulated sugar

• 2 tbsp lemon juice (fresh preferred)

• Optional: 1 tsp vanilla extract (for flavor depth)

Equipment

• Large heavy-bottom saucepan

• Potato masher or wooden spoon

• Measuring cups & spoons

• Mixing bowl

• Sterilized mason jars with lids

• Ladle and funnel (optional, but helpful)

• Candy or digital thermometer (optional but recommended)

Preparation Time

• Prep: 15 minutes

• Cooking: 25–35 minutes

• Cooling & Setting: 4–24 hours (jam thickens as it cools)

Preparation

1. Prepare the Strawberries

   • Wash and hull strawberries.

   • Place them in a large bowl and mash lightly to your preferred chunkiness.

2. Combine Ingredients

   • Transfer to a heavy-bottom saucepan.

   • Add sugar and lemon juice.

   • Stir well and let rest 5 minutes — this helps the berries release juice.

3. Cook the Jam

   • Heat the mixture over medium heat, stirring often until sugar dissolves.

   • Bring to a boil and cook uncovered.

   • Stir frequently to prevent burning and reduce heat if it foams too much.

4. Check for Doneness

   • Cook until the jam reaches 220°F (104°C) (gel point).

     • If you don’t have a thermometer: Place a spoonful on a cold plate. If it wrinkles when you push it, it’s ready.

   • Remove from heat and skim off any foam.

   • If desired, stir in vanilla.

5. Jar the Jam

   • Spoon into warm sterilized jars.

   • Leave ¼ inch (6 mm) headspace.

   • Seal with lids and allow to cool to room temperature.

   • Store in fridge up to 3 weeks or freeze up to 6 months.

   • If canning for shelf-stability, process jars in a boiling water bath for 10 minutes.

Approximate Nutritional Information (per 1 tablespoon / 20g)

Note: Values vary depending on strawberry sweetness and exact cooking reduction.

Tips for Best Results

• Using ripe but not overripe strawberries improves both flavor and setting.

• Lemon juice is essential — its acidity helps the jam thicken and stay shelf-stable.

• Stir often to prevent scorching.