There’s something undeniably charming about homemade jam. It’s like bottling up the essence of summer, ready to be enjoyed all year round. Strawberry jam is a classic favorite. Here’s a straightforward recipe to create your own homemade strawberry jam, perfect for spreading on toast, swirling into yogurt, or dolloping on pancakes.
Ingredients:
- 2 pounds fresh strawberries
- 4 cups granulated sugar
- 1/4 cup lemon juice
Instructions:
- Rinse and hull strawberries, cutting large ones in half for even cooking.
- Mash them in a pot for a chunky texture, then add sugar and lemon juice. The lemon juice sets the jam by reacting with the pectin.
- Boil the mixture, stirring to prevent sticking, then simmer for 20-25 minutes until thickened.
- Meanwhile, sterilize jars and lids by boiling or in a hot dishwasher cycle.
- Ladle the jam into jars, leaving a 1/4 inch of space at the top, and secure the lids.
- For a good seal, process jars in a boiling water bath for 10 minutes, though you can skip this if you’re not planning to store the jam for a long time.
- Let the jars cool, checking the seal by pressing the lid—it shouldn’t pop back.
- Store in a cool, dark place for up to a year, refrigerating after opening.
