Strawberry Jam

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.

4. Simmer

- 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.



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