Homemade Strawberry Jam
Capture summer's sweetest flavors with this easy homemade strawberry jam recipe! Made with just three simple ingredients—luscious fresh strawberries, granulated sugar, and a splash of tangy lemon juice—this jam brings the perfect balance of sweetness and brightness to your breakfast table. With a prep time of only 15 minutes and a straightforward cooking process, you'll master the art of canning in no time. The magic lies in allowing the strawberries to macerate, enhancing their natural juices and flavor. Whether spread on warm toast, swirled into yogurt, or layered in desserts, this silky, jewel-toned jam is a delightful way to preserve the taste of fresh strawberries all year round. Perfect for beginners and seasoned cooks alike, this recipe is a must-have for anyone who loves homemade goodness!
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Recipe Information
Ingredients
- 1000 grams fresh strawberries
- 500 grams granulated sugar
- 2 tablespoons lemon juice
Instructions
Wash the strawberries thoroughly under cold water, and then hull them by removing the green tops.
Cut the strawberries into halves or quarters to ensure even cooking.
In a large bowl, combine the strawberries, sugar, and lemon juice. Stir well to coat all the strawberries with the sugar and lemon juice.
Cover the bowl and let the mixture macerate at room temperature for at least 1 to 2 hours. For best results, refrigerate it overnight. This helps the strawberries release their juices and enhances the flavor.
Transfer the strawberry mixture to a large, heavy-bottomed pot and place it over medium heat.
Bring the mixture to a boil while stirring constantly to dissolve the sugar.
Once it reaches a boil, reduce the heat to medium-low and let it simmer. Keep stirring frequently to prevent the mixture from burning and to help it thicken.
After about 20 to 25 minutes, check the consistency by placing a spoonful of the jam on a cold plate. If it wrinkles when you push it with your finger, it is done. If not, continue cooking and checking every 5 minutes.
Once the desired consistency is reached, remove the pot from the heat and let the jam rest for 5 minutes.
Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with lids and rings, and process them in a boiling water bath for 10 minutes if planning to store them long-term.
Let the jars cool completely at room temperature. Store in a cool, dark place, and refrigerate any opened jars.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 578.8 g | 210% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 549.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1478 mg | 31% | |
*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.
