Classic Strawberry Jam
Capture the essence of summer with this Classic Strawberry Jam recipe, a timeless way to preserve the natural sweetness of ripe, juicy strawberries. Made with just three simple ingredients—strawberries, granulated sugar, and a splash of fresh lemon juice—this homemade jam combines simplicity and rich, fruity flavor. With a quick 15-minute prep time and 30 minutes of cooking, you can create a velvety spread that’s perfect for slathering on warm toast, pairing with scones, or even elevating your favorite desserts. Featuring an easy-to-follow process, this recipe delivers a luscious jam with customizable texture—smooth or delightfully chunky. Ideal for canning or quick refrigeration, this classic strawberry jam is a surefire way to enjoy the vibrant taste of strawberries all year round.
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Recipe Information
Ingredients
- 1000 grams Strawberries
- 800 grams Granulated sugar
- 2 tablespoons Lemon juice
Instructions
Wash the strawberries thoroughly under cold running water. Remove the stems and hull the strawberries.
Place the hulled strawberries in a large bowl. If the strawberries are large, cut them into halves or quarters for easier cooking.
Using a potato masher or fork, mash the strawberries slightly to release their juices. You can leave some chunks for a more textured jam.
Transfer the strawberries into a large, heavy-bottomed pot. Add the granulated sugar and lemon juice.
Heat the mixture over medium heat, stirring frequently with a wooden spoon to prevent sticking or burning.
As the mixture comes to a boil, reduce the heat to a steady simmer. Continue stirring occasionally to ensure even cooking.
Skim off any foam that forms on the surface using a spoon. This helps maintain the clarity of the jam.
Cook the jam for approximately 20-30 minutes or until it thickens. To test if the jam is ready, place a small dollop on a chilled plate and run your finger through it. If it holds its shape without running, the jam is ready.
Remove the pot from the heat. Let the jam rest for 5 minutes to settle.
Pour the hot jam into sterilized jars, leaving about 1/4-inch of space at the top. Wipe the rims clean and seal tightly with lids.
Allow the jars to cool completely at room temperature. Store in the refrigerator for up to 3 weeks or process the jars in a water bath for long-term storage.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 878.4 g | 319% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 854.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
