Sure! 🍓 Here’s a classic homemade strawberry jam recipe — sweet, slightly tangy, and full of fresh berry flavor. No fancy equipment or pectin needed (unless you want it extra firm). Perfect for toast, biscuits, or desserts!
🍓 Homemade Strawberry Jam
🍽️ Makes: About 2 cups (1 pint)
⏱️ Time: 10 min prep + 30-40 min cook
🛒 Ingredients:
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2 lbs (about 5 cups) fresh strawberries, hulled and halved
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1 ½ cups granulated sugar (adjust to taste)
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2 tbsp lemon juice (fresh is best)
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Optional: 1 tbsp lemon zest or 1 tsp vanilla for extra flavor
👩🍳 Instructions:
1. Prep the strawberries:
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Wash, hull, and cut strawberries into halves or quarters.
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Place in a large saucepan or wide pot.
2. Add sugar and lemon:
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Stir in sugar and lemon juice (and zest if using).
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Let sit for 10–15 minutes to macerate — this draws out the juices.
3. Cook the jam:
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Turn heat to medium.
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Bring mixture to a gentle boil, stirring often to prevent sticking.
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As it cooks, mash berries with a potato masher or spoon (leave chunky if you prefer).
4. Simmer and thicken:
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Reduce heat to medium-low. Simmer for 25–35 minutes, stirring occasionally, until the jam thickens.
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You’ll know it’s ready when it clings to the back of a spoon or reaches 220°F (104°C) on a candy thermometer.
5. Cool and jar:
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Remove from heat and let cool for a few minutes.
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Transfer to clean jars or containers. Let cool completely before sealing.
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Store in the fridge (up to 3 weeks) or freeze (up to 6 months).
💡 Tips:
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Want a firmer jam? Add 1 tbsp powdered pectin while cooking.
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Prefer it smooth? Blend the strawberries before cooking or use an immersion blender partway through.
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Sterilize jars if planning to store jam longer or can it properly.
Want a low-sugar version, chia seed jam, or strawberry freezer jam instead? Just let me know!
