Strawberry Jam Recipe
This homemade Strawberry Jam Recipe is a no-fuss, easy preserve bursting with fresh strawberries—perfect for breakfast toast or a sweet condiment at any gathering.
Ingredients
- 2 pounds fresh strawberries hulled and halved
- 1½ cups granulated sugar or 1¼ cups cane sugar + ¼ cup honey for a lighter touch
- 2 tablespoons fresh lemon juice about half a lemon; boosts set and brightens flavor
- 1 teaspoon finely grated lemon zest optional, but adds a lovely zing
- ¼ teaspoon kosher salt balances sweetness
Instructions
- In a large saucepan over medium heat, combine strawberries, sugar, lemon juice, zest, and salt. Stir gently so berries stay mostly in chunks.
- Let the mixture sit off heat for 10 minutes. This maceration helps fruit release juice and jump-starts the jam.
- Bring to a gentle boil, then reduce heat to medium-low. Cook, stirring every minute, until mixture thickens and reaches 220°F on a candy thermometer.
- Meanwhile, sterilize four 8-ounce jars. Remove from heat and carefully ladle hot jam into jars, leaving ¼-inch headspace.
- Process jars in a simmering water bath for 10 minutes. Transfer jars to a towel-lined surface and let rest for 12–24 hours.
Notes
Texture: For chunkier jam, mash ⅓ of the berries with a potato masher before cooking. Sugar Level: Taste early—if berries are super sweet, try trimming sugar by ¼ cup. Preserving Tip: Always check jar seals after 24 hours—unsealed jars can be stored in the fridge and eaten first.
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