3.8 from 56 votes
Simple Strawberry Jam, European style
Simple Strawberry Jam, European style, transforms fresh ripe strawberries and equal-weight sugar into a classic, thick preserve with vibrant flavor accented by lemon juice for brightness. The slow cooking and repeated gel tests ensure optimal set without being overly stiff, producing a spreadable jam ideal for toast, pastries, or desserts. Sterilized jars and inverted sealing maintain freshness for storage.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
5
cups
Course:
Breakfast
Cuisine:
French
Ingredients
- 3 pints strawberries fresh, ripe, rinsed and trimmed
- sugar equal amount by weight
- lemon juice of 1
- 5 or 6 clean 1/2 pint jars
Instructions
- Cut your berries in half or quarters if they are large, or leave them whole if they are small. Weigh the prepared fruit and put it in a large kettle or soup pot. My three pints of trimmed berries weighed almost 2 pounds.
- Weigh out an equal amount of regular sugar and pour over the berries. Stir the sugar and strawberries together, mashing some of the berries to release the juice. Cover and set aside for several hours to allow the juices to start flowing. Refrigerate in very warm weather.
- Add the lemon juice and bring the pot to a boil, stirring constantly. Boil for about 20 minutes, and then test the jam by spooning a small amount onto a very cold plate. If the jam gels it is ready, if it remains liquid, keep boiling, up to about 30 minutes. Mine took the full 30 minutes. If you are in doubt, keep boiling.
- Ladle the hot jam (be very careful, it's super hot) into the jars, filling them almost full. Put the lids on and immediately turn the jars upside down.
- When the jam has cooled, turn the jars upright and store in the refrigerator. Note: US health standards dictate that jam bottled this way should be refrigerated and eaten within a few weeks. It is not shelf stable according to American requirements.
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