Description
This small-batch strawberry jam is bright, sweet, and bursting with fresh fruit flavor, perfect for spreading on toast or adding to desserts.
Ingredients
- 16 oz strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice (from 1 lemon)
Instructions
- Place two small plates in the freezer to chill for testing the jam later.
- In a medium heavy-bottomed saucepan, combine strawberries, sugar, and lemon juice. Cook over medium-high heat, stirring frequently, until the sugar dissolves and the mixture reaches a full boil.
- Reduce heat to medium-low and simmer for 10–15 minutes, stirring often and gently mashing the strawberries as they soften, until the mixture thickens.
- To test doneness, place a spoonful of jam on a chilled plate and let it sit briefly. If a line drawn through it holds its shape, the jam is ready. If not, continue cooking and retest.
- Skim off any foam from the surface using a spoon.
- Allow the jam to cool slightly, then transfer to clean jars or airtight containers.
- Refrigerate for up to 2 weeks or freeze for up to 6 months.
Notes
- Use ripe, in-season strawberries for the best flavor.
- If available, a candy thermometer can help; the jam sets at about 220°F (104°C).
- Stir frequently to prevent sticking or burning.
- This recipe is not shelf-stable; keep refrigerated or frozen.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 40 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
