Why Make This Recipe
Making Classic Strawberry Jam is a delightful way to preserve the fresh taste of strawberries. This homemade jam brings the taste of summer to your breakfast table all year round. It’s a great way to use surplus strawberries when they are in season, and it’s much healthier than store-bought versions that often contain artificial ingredients. Plus, there’s something satisfying about creating your own delicious spread from scratch!
How to Make Classic Strawberry Jam
Ingredients
- 3 lbs fresh strawberries, washed and hulled
- 4 cups sugar
- 1/3 cup lemon juice
- 1 tablespoon unsalted butter (optional)
Directions
- In a large saucepan, bring the cleaned strawberries up to a simmer over medium-low heat. Use a potato masher or a flat spoon to mash them roughly.
- Add sugar and lemon juice to the mash. Stir everything together and let it simmer for 2 minutes.
- If you are using butter, add it now and bring the mixture to a vigorous boil while stirring often.
- Cook the jam for about 10 to 20 minutes. To check if it’s ready, you can dab a spoonful onto a plate and tilt the plate. If the jam slows its drip, it’s done.
- Remove the jam from heat and skim off any foam that forms on top.
- Fill jars that have been washed, rinsed, dried, and boiled in a pot of water for 3 minutes, leaving about 1/4 inch from the top.
- Fasten the lids securely on the jars. Then, boil the jars in a large pot of water for 15 minutes.
- Carefully remove the jars with tongs and let them cool upright.
- Check that the seals are secure once they are cool. Store the jars in a cool place away from light for up to a year. Any jars that do not seal properly should be refrigerated.
How to Serve Classic Strawberry Jam
Classic Strawberry Jam is perfect with toast or biscuits for breakfast. You can also use it to sweeten yogurt, make a topping for ice cream, or spread on pancakes and waffles. It can add rich flavor to desserts, like cakes and pastries.
How to Store Classic Strawberry Jam
Store your homemade strawberry jam in a cool, dark place, like a pantry or cupboard, where it can last for up to a year if the seals are secure. If any jars do not seal properly, keep them in the refrigerator and use them within a few weeks.
Tips to Make Classic Strawberry Jam
- Use fresh, ripe strawberries for the best flavor.
- Make sure your jars are properly sterilized to avoid spoilage.
- For a smoother jam, blend the strawberries for a few seconds before cooking.
- Keep stirring frequently while boiling to prevent the jam from sticking to the bottom of the pot.
Variation
You can add a touch of vanilla or a few sprigs of mint during cooking for an exciting twist on the classic recipe. Some also like to stir in a bit of crushed basil for a unique flavor.
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid before using them in the recipe.
2. How can I tell if my jam is set?
The jam is set when it drips slowly off a spoon or holds its shape on a tilted plate.
3. What if I don’t have lemon juice?
Lemon juice helps with the flavor and acts as a preservative. If you don’t have lemon juice, you can use apple cider vinegar, but it will change the flavor slightly. Try to use a tablespoon for the best results.
Classic Strawberry Jam
Ingredients
Main ingredients
- 3 lbs fresh strawberries, washed and hulled Use fresh, ripe strawberries for the best flavor.
- 4 cups sugar
- 1/3 cup lemon juice Helps with flavor and preservation; apple cider vinegar can be used as a substitute.
- 1 tablespoon unsalted butter (optional) Adds richness to the jam.
Instructions
Cooking
- In a large saucepan, bring the cleaned strawberries up to a simmer over medium-low heat. Use a potato masher or a flat spoon to mash them roughly.
- Add sugar and lemon juice to the mash. Stir everything together and let it simmer for 2 minutes.
- If you are using butter, add it now and bring the mixture to a vigorous boil while stirring often.
- Cook the jam for about 10 to 20 minutes. To check if it’s ready, dab a spoonful onto a plate and tilt the plate; if the jam slows its drip, it’s done.
- Remove the jam from heat and skim off any foam that forms on top.
- Fill sterilized jars, leaving about 1/4 inch from the top.
- Fasten the lids securely on the jars and boil them in a large pot of water for 15 minutes.
- Carefully remove the jars with tongs and let them cool upright. Check that the seals are secure once they are cool.