An easy strawberry jam recipe that captivates with its simplicity and taste, allowing you to savor the essence of summer even in the chill of winter.
Ingredients
Scale:
Strawberries: 2 pounds (fresh, hulled, and halved)
Granulated Sugar: 4 cups (or adjust to taste, see notes for sugar-free options)
Lemon Juice: 2 tablespoons (freshly squeezed)
Pectin: Optional for a firmer jam, see notes for pectin-free version
Instructions
Place the halved strawberries in a large saucepan. Use a potato masher to crush the strawberries until they release their juices, forming a chunky puree.
Add the sugar and lemon juice to the strawberry mixture. Stir well to combine all the strawberry jam ingredients.
Set the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently.
Reduce the heat to medium and allow the jam to simmer. Skim off any foam that rises to the surface using a spoon. This helps achieve a clearer jam.
If using pectin, add it according to the package instructions. Stir constantly until the jam thickens, which should take about 20-25 minutes. For a pectin-free strawberry jam, continue to simmer until the mixture coats the back of a spoon, approximately 30-35 minutes.
To test the consistency, place a small spoonful of jam on a cold plate. If it wrinkles when pushed with a finger, it's ready. If not, continue simmering and test again after a few minutes.
Once the jam reaches the desired consistency, remove the saucepan from the heat. Allow it to cool slightly before transferring it to sterilized jars.
Seal the jars tightly and let them cool to room temperature before storing them in the refrigerator. Your traditional strawberry jam is now ready to be enjoyed!
