Strawberry Jam Recipe
Strawberries have been enjoyed for their sweet flavor since ancient Roman times, but it wasn't until the early 19th century that strawberry jam as we know it became popular. The introduction of sugar refining and the invention of canning methods allowed people to preserve fruit in new ways. By the mid-1800s, strawberry jam had become a beloved treat in Europe and North America, often enjoyed with bread, pastries, or as a filling in desserts.
Equipment
- Large saucepan or jam pot
- Wooden spoon
- Potato masher or fork
- Ladle
- Sterilized glass jars with lids
- Funnel (optional)
Ingredients
- 2 pounds fresh strawberries, hulled and halved
- 4 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
Instructions
- Start by washing the strawberries thoroughly under cold water. Remove the green tops and hulls, then slice the strawberries in half. If your strawberries are particularly large, you might want to quarter them. Place the prepared strawberries into a large saucepan or jam pot.
- Using a potato masher or a fork, gently mash the strawberries in the pot. You can mash them to your desired consistency—chunky for more texture or smoother if you prefer a more spreadable jam.
- Add the sugar and lemon juice to the mashed strawberries. Stir the mixture well to ensure the sugar is evenly distributed. The lemon juice not only adds a slight tangy flavor but also helps the jam set by interacting with the natural pectin in the strawberries.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Once it starts to boil, reduce the heat slightly and continue cooking for 30-40 minutes. As the jam cooks, skim off any foam that forms on the surface with a spoon. This will help keep your jam clear and bright.
- To check if your jam is ready, place a small plate in the freezer for a few minutes. Drop a small amount of the jam onto the cold plate and let it sit for a moment. Push the jam with your finger; if it wrinkles and holds its shape, it’s done. If not, continue cooking for a few more minutes and test again.
- Once the jam has reached the desired consistency, remove it from the heat. Using a ladle and a funnel (if you have one), carefully pour the hot jam into sterilized glass jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars with a clean cloth, then seal with the lids.
- Allow the jars to cool to room temperature. As they cool, you may hear a popping sound, which means the jars have sealed properly. Store the sealed jars in a cool, dark place. Once opened, keep the jam in the refrigerator.