Homemade Strawberry Jam
User Reviews
4.9
Homemade Strawberry Jam
Description
Homemade Strawberry Jam involves combining fresh chopped strawberries with granulated sugar and fresh lemon juice, then cooking over medium heat until boiling. The mixture is stirred often and occasionally mashed to release natural fruit juices. The jam thickens as it reaches 220°F (105°C), the gel point, usually after 25-30 minutes. Transferring it to sterilized jars and refrigerating for 24-48 hours completes the setting process, enhancing flavor and texture.
The resulting jam offers a classic sweet and slightly tart strawberry taste with a homemade texture that retains some fruit chunks. It can be served as a topping for pancakes, waffles, crepes, ice cream, or cakes, adding fruity brightness to many dishes.
If the jam remains runny after cooling, it can be thickened by returning to heat with cornstarch and sugar, boiling until thicker. It can be stored refrigerated for up to two weeks, frozen for about three months, or canned for longer shelf life of 10-12 months.
Ingredients
- 1 pound strawberry fresh, cleaned and chopped
- 1-1¼ cups granulated sugar
- 1-2 tablespoons lemon juice fresh
Instructions
- In a medium/large sized pot, add the chopped strawberries, sugar and lemon juice, mix to combine.
- Place the pot on medium heat and bring it to a boil, lower the heat and continue boiling on a low boil, stirring often, I mashed* the strawberries a few times while the mixture was cooking.
- Continue cooking until the mixture arrives at 220F (105C) on a candy thermometer and has thickened, this should occur after approximately 25-30 minutes. Transfer the jam (leaving about 1/4 inch of space) to 1-2 clean sterilized jars let cool and then refrigerate for at least 24-48 hours before tasting.
*You could also blend the berries or use a hand blender if you want the jam smoother.
Notes
- For thicker jam, allow it to cool for 24-48 hours before tasting as it will set further.
- If the jam is too runny, reheat with cornstarch and sugar, boiling until thickened.
- Store homemade jam in the refrigerator up to two weeks or freeze for up to three months.
- Canning properly extends storage life up to a year; sterilize jars before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 143g | 48% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 357mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 136g | 272% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 136mg | 151% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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