Homemade Strawberry Jam

Posted in Sweet tooth

Here’s a recipe for strawberry jam along with portion and storage instructions:

Ingredients:

  • 2 pounds fresh strawberries, hulled and chopped
  • 4 cups granulated sugar
  • 1/4 cup fresh lemon juice

Instructions:

  1. Sterilize the jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle.
  2. In a large, heavy-bottomed pot, combine the chopped strawberries, sugar, and lemon juice. Stir to mix well.
  3. Over medium heat, bring the strawberry mixture to a boil, stirring constantly until the sugar dissolves completely.
  4. Once boiling, continue cooking, stirring occasionally, and skimming off any foam that forms on the surface. Cook until the mixture thickens and reaches the gel stage. This usually takes around 20-25 minutes.
  5. To test for the gel stage: Place a small amount of jam on a chilled plate and let it sit for a minute. If it wrinkles and holds its shape when nudged, it’s ready.
  6. Once the jam reaches the desired consistency, remove it from heat.
  7. Ladle the hot jam into the sterilized jars, leaving about 1/4-inch space at the top. Wipe the jar rims with a clean, damp cloth to remove any residue.
  8. Seal the jars with the sterilized lids and rings. Tighten the lids but not excessively.
  9. Process the sealed jars in a boiling water bath for about 10 minutes to ensure proper sealing and longer shelf life. Alternatively, if not canning, let the jars cool at room temperature, and then store them in the refrigerator.

Portion and Storage Instructions:

  • This recipe yields approximately 4 cups of strawberry jam.
  • Store the sealed jars in a cool, dark place. Properly canned and sealed jars can last up to a year in the pantry. Once opened, refrigerate and consume within a few weeks.

Enjoy this homemade strawberry jam on toast, pastries, or as a sweet addition to various recipes! Adjust the sugar quantity based on your preference for sweetness.