Classic strawberry jam is a simple recipe that is easy to make. And need I remind you that homemade always tastes better? Sticky and sweet, this jam pairs perfectly with some homemade peanut butter. I’ll be using this jam as a filling in an upcoming recipe, so stay tuned!
Yields 2 cups
3 cups of strawberries, washed, hulled, and halved
2 cups granulated sugar
1 lemon, zested and juiced
1) Cook the sugar with the lemon juice and zest in a saucepan over low heat until sugar has dissolved.
2) Add the strawberries to the pan and continue to cook over low heat. Stir often. I used a potato masher to crush the fruits. The strawberries will release some of their juices and the mixture will boil, about 20 minutes.
3) You can test the jam’s viscosity by dabbing a spoonful onto a plate. Tip the plate. If the jam runs like a syrup, it is not ready. Remove the saucepan from the heat once the jam has gelled.
4) Store in the fridge for immediate use. If you plan on conserving it for later, please follow the strict canning guidelines.
1) Use a glass jar with a metal lid which has a rubber seal.
2) Wash the jar and the lid with hot soapy water, rinse them well.
3) Either line the jar and the lid open side up on a tray and place in the oven preheated at 175F for 25 minutes OR boil the jar and lid in a large saucepan, submerged, for 15 minutes.
4) Before using the tongs, sterilize them by dipping the ends in boiling water for a few minutes.
5) Use the tongs to remove the jar and lid from the oven or water.
6) Pour the jam into the jar and fasten the lid.
7) Boil the jam-filled jar for 15 minutes (again making sure the jar is completely under water).
8) Use the tongs to remove the jar from the water and let it cool in upright position.
9) Touch the lid. If it springs back, it has not been sealed properly. Therefore, the jam cannot be preserved and must be stored in fridge.
10) If the sterilization was a success, store the jam in a cool, dry place away from light for up to a year.