Ingredients
- 1 lb Fresh Strawberries
- 1 Cup Sugar
- 1 Tablespoon Lemon Juice
Instructions
Prepare the Strawberries
- Wash the strawberries thoroughly and hull them by removing the green leafy tops. Cut them into halves or quarters, depending on your preferred jam texture.
Macerate the Strawberries
- In a sauce pan, mix the strawberries with sugar and lemon juice. Let them sit for about 15 minutes to release their natural juices. This step enhances the flavor and helps with the jam’s consistency.
Cook the Jam
- Cook over medium heat, stirring occasionally, until the mixture starts to bubble. Reduce the heat to low and continue simmering, stirring frequently, for about 30–40 minutes. As it thickens, mash the strawberries using a potato masher or the back of a spoon for a smoother texture. If you prefer chunkier jam, leave some fruit pieces intact.
Check for Doneness
- To test if the jam is ready, place a small dollop on a chilled plate and run your finger through it. If it wrinkles and holds its shape, it’s done. If not, continue cooking for a few more minutes and test again.
Store the Jam
- Once the jam reaches the desired consistency, remove it from heat and let it cool slightly. Pour the jam into sterilized jars, leaving some space at the top. Seal the jars while the jam is warm, then let them cool completely before refrigerating.
Notes
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Storage Tips
- This homemade jam can be stored in the refrigerator for up to 3 weeks.
- For longer storage, you can freeze it for up to 6 months.
- If canning, follow proper sterilization and sealing methods to store at room temperature for up to a year.