Ingredients
Equipment
Method
- Wash, hull, and roughly chop 2 pounds of fresh strawberries. Don't worry about uniform pieces as they will break down during cooking.
- Add chopped strawberries, granulated sugar, and fresh lemon juice to a large heavy-bottomed pot. Stir to combine.
- Place pot over medium-high heat and bring mixture to a full rolling boil, stirring frequently to prevent sticking.
- Reduce heat to medium-low and maintain a steady simmer. Cook for about 45 minutes, stirring often to prevent burning.
- Monitor with candy thermometer until jam reaches 220°F. The mixture should be thick and syrupy at this point.
- Test consistency by dropping a small amount on a frozen plate. If it holds its shape and doesn't run, the jam is ready.
- Remove from heat and pour hot jam into sterilized mason jars, leaving ¼ inch headspace. Seal and cool to room temperature.
- Refrigerate overnight before serving. Store in refrigerator for up to 2 weeks or freeze for up to 12 months.
Notes
Choosing Strawberries: Select ripe, fragrant berries with deep red color for best flavor. Slightly soft berries work perfectly for jam making.
No Pectin Needed: This recipe relies on natural pectin in strawberries activated by sugar and lemon juice for proper gelling.
Storage Tips: Sterilize jars by boiling for 15 minutes or using dishwasher sanitize cycle. Leave 1 inch headspace if freezing.
Flavor Variations: Add lemon zest, fresh mint, basil, or lavender in the last few minutes of cooking for unique flavors.