Easy Strawberry Jam Recipe

Name: Easy Strawberry Jam Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 70 servings
Ingredients: 2.2 Pounds strawberries; 3 ½ cups sugar; 1 large lemon

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4.7

153 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
70 servings
Calories
43 kcal
Course
Breakfast
Cuisine
French

Easy Strawberry Jam Recipe

Jonathan Green

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The Best Strawberry Jam Recipe without pectin. I add lemon juice and the lemon halves to my jam. The lemon flavor brings out the strawberry taste and helps in preserving the jam for a long period of time. (Please read through the post properly for tips and detailed info).

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Ingredients

Servings

2.2 Pounds strawberries
3 ½ cups sugar
1 large lemon *see Notes

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Instructions

Wash your Strawberries well and pick out the ones that are getting moldy and spoiled. Only keep healthy fruits. Cut off the stem and cut your strawberries small.
Place the Strawberries into the jam cooking pot. Add the sugar, lemon juice and the squeezed out lemon halves.
Place on the heat, mix and slowly bring to a rolling boil.
Reduce the heat and leave your jam to simmer over 30 and more minutes or until set
When you think it's set, blend with a hand blender to a smooth consistency.
Test setting temperature with the candy thermometer: 220 Fahrenheit/ 105 Celsius.OR test by dropping the hot jam into a frozen plate and if it's not running, it's set. If it's running leave it to simmer further. Read up all the details in the post to get it right.
Keep your clean sterilized jam jars ready and fill up with the still hot jam up to the rim. Drop some vodka or rum into the clean lids to kill any germs left.
Close the filled jam jar with the lid well and quickly turn upside down to create a vacuum. Leave the jar that way until the next day. Then label with jam name and date.
Store in a cool and dry place. Store in the fridge once opened.

Notes

Use fresh organic untreated strawberries if possible
Do not reduce the sugar amount. Read up in my post why.
Use the lemon juice and the squeezed out lemon halves in your jam. The skin contains plenty of natural pectins, which helps to set and preserve the jam.
Use an organic untreated lemon too if you use the lemon halves in the jam because of the pesticides.
Serving of 70 Teaspoons = about 3 jam jars.
Use quality glass jars and proper jam making equipment.