Strawberry Lemon Jam
Capture the essence of summer in a jar with this delectable Strawberry Lemon Jam, a vibrant blend of sweet, ripe strawberries and zesty lemon. This easy homemade jam recipe uses just five simple ingredients, including fresh fruit, tangy lemon juice, and liquid pectin, for a perfect balance of sweetness and tartness. With only 15 minutes of prep time and a straightforward cooking process, you’ll be rewarded with a lusciously thick, spreadable jam that’s bursting with bright, fruity flavor. Ideal for spreading on toast, dolloping onto yogurt, or gifting to loved ones, this small-batch strawberry lemon jam is as versatile as it is delicious. Plus, learn tips for achieving the perfect set and proper canning methods to preserve your jam for up to a year!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams fresh strawberries
- 600 grams granulated sugar
- 2 tablespoons lemon zest
- 60 milliliters freshly squeezed lemon juice
- 1 packet liquid pectin
Instructions
Wash the strawberries thoroughly, remove the stems, and cut them into halves or quarters if they are large.
In a large mixing bowl, combine the strawberries and sugar. Use a potato masher or fork to mash the strawberries until slightly chunky. Let the mixture macerate for 10 minutes to release the natural juices.
Transfer the strawberry mixture to a large, heavy-bottomed saucepan and place it over medium-high heat.
Add the lemon zest and freshly squeezed lemon juice to the saucepan and stir to combine.
Bring the mixture to a rolling boil, stirring frequently to prevent sticking or burning.
Once boiling, add the liquid pectin while stirring continuously. Allow the mixture to boil vigorously for 1-2 minutes, then reduce the heat to medium-low.
Simmer the jam for 15-20 minutes, skimming off any foam that forms on the surface as needed, until the mixture thickens and reaches your desired consistency.
To test if the jam is ready, place a small spoonful onto a chilled plate and tilt it. If the jam moves slowly and thickens, it is ready. If not, cook for another 5 minutes and test again.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean with a damp cloth, then seal with lids and screw bands.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, then remove them to cool completely on a towel-lined surface.
Once cooled, check the seals and store the jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 685.2 g | 249% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 650.4 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1547 mg | 33% | |
*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.
