Strawberry Jam Recipe

Strawberries: Fresh strawberries give the jam its natural sweetness and vibrant color.

Sugar: Sugar helps preserve the jam and balances the tartness of the fruit.

Lemon juice: Lemon juice adds acidity, which helps the jam thicken and enhances the flavor.

One of the most important steps in making this strawberry jam is knowing how to tell when your mixture has reached the right temperature—220°F (105°C). This is called the “gel point,” and it’s when your jam will start to thicken and set properly. Here’s how to handle this part smoothly:

1. Use a candy or jam thermometer clipped to the side of your saucepan so it doesn’t touch the bottom. This helps you get an accurate reading.
2. Stir the mixture often while it’s boiling. This keeps the fruit from sticking to the pan and burning.
3. Watch the temperature closely as it climbs. When it hits 220°F, take the pan off the heat right away.
4. If you don’t have a thermometer, you can do a simple test: put a small spoonful of jam on a cold plate and let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready.

Knowing exactly when to stop boiling makes your jam taste better and have the perfect texture—not too runny and not too hard. If you boil it too little, the jam won’t set and will be watery. Boil it too long, and it can get too thick or even burn, giving a bitter flavor.

When I first made jam, I didn’t use a thermometer and guessed the timing. My jam turned out too soft, and I was a bit disappointed. Now, I always use one, and it’s a total game-changer. Also, stirring often keeps the strawberries from sticking and makes cleanup easier. It’s a small step that really helps your jam turn out just right!

• hulled and mashed strawberries - Substitute with hulled and mashed raspberries: Raspberries have a similar texture and tartness, making them a good alternative for a berry jam.

• hulled and mashed strawberries - Substitute with hulled and mashed blueberries: Blueberries provide a different but complementary flavor profile and can be used to create a unique jam.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the jam, though it may alter the consistency slightly.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, caramel-like sweetness that can enhance the flavor of the jam.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a suitable replacement.

• freshly squeezed lemon juice - Substitute with orange juice: Orange juice adds a different citrus note and a bit more sweetness, which can complement the berries well.

• Ensure your strawberry jam is completely cooled before storing. This helps prevent condensation, which can lead to mold.

• Use sterilized jars for storing your jam. Sterilizing jars can be done by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.

• Fill the jars with jam, leaving about ¼ inch of headspace at the top. This allows for expansion if you decide to freeze the jam.

• Wipe the rims of the jars with a clean, damp cloth to remove any sticky residue. This ensures a good seal.

• Seal the jars with sterilized lids and bands. Tighten the bands just until you feel resistance, then give them an additional gentle twist.

• Store the sealed jars in a cool, dark place, such as a pantry or cupboard. Properly sealed, the jam can last up to a year.

• For freezing, use freezer-safe containers or jars. Leave a bit more headspace (about ½ inch) to allow for expansion during freezing.

• Label your jars with the date and contents. This helps you keep track of how long the jam has been stored.

• If you notice any signs of spoilage, such as mold, off smells, or changes in texture, discard the jam immediately.

• Once opened, store the jam in the refrigerator. It should last for about a month.

• For best results, avoid storing jam in direct sunlight or near heat sources, as this can affect the quality and shelf life of your strawberry jam.

• If freezing, allow the jam to thaw in the refrigerator overnight before use. This helps maintain its texture and flavor.

• Enjoy your homemade strawberry jam on toast, in desserts, or as a sweet addition to savory dishes!

• Place the jar of strawberry jam in a bowl of warm water for about 10-15 minutes. This gentle method will help soften the jam without altering its flavor.
• Scoop the desired amount of strawberry jam into a microwave-safe bowl. Heat on medium power for 10-15 seconds, stirring halfway through to ensure even warming.
• For a stovetop method, spoon the strawberry jam into a small saucepan. Warm over low heat, stirring occasionally, until it reaches your preferred consistency.
• If you prefer using an oven, preheat to 200°F (93°C). Place the strawberry jam in an oven-safe dish, cover with foil, and heat for about 10 minutes. Stir halfway through to ensure even warming.

• Saucepan: A medium-sized saucepan is essential for cooking the strawberries, sugar, and lemon juice together.

• Wooden spoon: Use a wooden spoon to stir the mixture continuously to prevent it from sticking to the bottom of the pan.

• Candy thermometer: A candy thermometer helps you accurately measure the temperature of the jam to ensure it reaches 220°F (105°C).

• Sterilized jars: Sterilized jars are necessary for storing the jam safely and extending its shelf life.

• Ladle: A ladle is useful for transferring the hot jam into the jars without making a mess.

• Jar lifter: A jar lifter helps you safely handle the hot jars during the sealing process.

• Skimmer: Use a skimmer to remove any foam that forms on the surface of the jam.

• Measuring cups: Accurate measuring cups ensure you use the correct amounts of strawberries, sugar, and lemon juice.

• Lemon squeezer: A lemon squeezer makes it easy to extract fresh lemon juice without seeds.

Prepare ingredients in advance: Hull and mash the strawberries the night before to save time.

Use a food processor: Quickly mash the strawberries using a food processor instead of doing it by hand.

Sterilize jars ahead: Sterilize your jars while the jam mixture is cooking to streamline the process.

Measure ingredients beforehand: Have your sugar and lemon juice pre-measured and ready to go.

Use a candy thermometer: Monitor the temperature precisely with a candy thermometer to avoid overcooking.