Strawberry Jam Recipe

By The Cooking World, Editorial Staff

August 12, 2022

A Delicious Homemade Strawberry Jam Recipe

In this week's recipe, we are back with another sweet recipe, this time with a homemade Strawberry Jam Recipe.

There is no way to deny that strawberry jam is one of the most popular flavors of all time. The secret to this recipe is to source fresh and perfectly ripe or slightly underripe berries and process them for jam as soon as possible. This will ensure that your jam comes out beautiful and bright!

PREP TIME

12 to 48 hours

COOK TIME

15 to 30 minutes

serves

Six 240 ml (8 oz) jars

Ingredients

1.8 kg (4 lb) strawberries
120 g (½ cup) lemon juice
455 g (1 lb) white sugar

Special Equipment

Large Bowl
Potato Masher
Large Pot
‍‍Measuring Spoons
Measuring Cups
Digital Scale

Instructions

Wash the strawberries and dry them thoroughly so that you do not add any water to the jam. Remove the stems from the fruit with your hands. You can either slice the fruit or leave it whole, depending on the size of the berries and the desired texture.
Put the berries in a large bowl and drizzle the lemon juice evenly over the fruit. Pour the sugar evenly over the strawberries, cover, and let macerate at room temperature for 12 to 48 hours.
Place five plates in the freezer so they are ready for your gel test at the end. Prepare six 240 ml (8 oz) jars for storing the finished jam. At this point you can use a potato masher, whisk, or your bare hands to mash the fruit so that it is broken down but still chunky.
Put the contents in a nonreactive pot large enough so that it is no more than one-third full and place over high heat. Stir until all of the sugar is dissolved.
Continue to boil rapidly until the desired gel set is reached. This can take anywhere from 15 to 30 minutes, depending on the batch size, heat source, and fruit selected. Start your first gel test about 10 minutes after you begin cooking.
Once the jam reaches your desired consistency, remove it from the heat and fill the jars, leaving 12 mm (0.5 in) of headspace at the top. Wipe the rims, apply the lids, and process in a hot water bath canner for 10 minutes. Jars will keep for up to 1 year.