Here's a quick and easy recipe to make strawberry jam.
- 4 cups of strawberry puree
- 2 cups of granulated sugar
- 2 tablespoons of lemon juice
- 1 teaspoon of lemon zest (optional)
1. Combine Ingredients
- In a large, heavy-bottomed pot or saucepan, combine the strawberry puree, granulated sugar, lemon juice, and lemon zest (if using). Stir well to ensure all ingredients are thoroughly mixed.
2. Cook the Jam
- Place the pot over medium-high heat and bring the mixture to a boil while stirring constantly to dissolve the sugar.
3. Skim Off Foam
- As the mixture boils, you may notice foam forming on the surface. Use a spoon to skim off this foam and discard it.
- Reduce the heat to medium or medium-low to maintain a steady simmer. Continue to cook the jam, stirring frequently to prevent it from sticking to the bottom of the pot.
5. Check for Consistency
- After about 20-30 minutes of simmering, your jam should begin to thicken. To check the consistency, perform a "wrinkle test." Place a small amount of the jam on a chilled plate and let it cool for a minute. Run your finger through it; if it wrinkles and holds its shape, it's ready. If not, continue simmering and repeat the test every few minutes until it reaches the desired thickness.
6. Cool and Store
- Once the jam is ready, remove it from the heat and let it cool for a few minutes.
- Transfer the hot jam into clean, sterilized glass jars, leaving about 1/4 inch of space at the top of each jar.
- Seal the jars with lids and let them cool to room temperature. As the jam cools, you may hear the lids pop, indicating a proper seal.
- Store the sealed jars in a cool, dark place. Properly sealed jam can be stored for up to a year. Once opened, keep the jar in the refrigerator.