Homemade Strawberry Jam
Prep Time: 10 mins
Cook Time: 30-40 mins
Total Time: ~50 mins
Yield: ~2 cups of jam
Ingredients:
- 2 lbs (900g) fresh strawberries, hulled and chopped
- 1 ½ cups (300g) granulated sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest (optional, for extra brightness)
- 1 tsp vanilla extract (optional, for a subtle flavor boost)
Instructions:
1. Prepare the Strawberries
- Wash, hull, and chop the strawberries into small pieces.
- If you like smoother jam, mash them slightly with a fork or potato masher.
2. Cook the Jam
- In a large saucepan over medium heat, combine the strawberries, sugar, and lemon juice.
- Stir occasionally as the sugar dissolves and the strawberries release their juices.
- Bring the mixture to a gentle boil.
3. Thicken the Jam
- Reduce heat to low and let it simmer for about 30-40 minutes, stirring frequently.
- Skim off any foam that forms on top.
- The jam is ready when it thickens and passes the “wrinkle test” (see below).
4. The Wrinkle Test (For Doneness)
- Place a small plate in the freezer while the jam is cooking.
- When you think the jam is thick enough, drop a spoonful on the cold plate and wait a few seconds.
- Run your finger through the jam—if it wrinkles and holds its shape, it’s done!
5. Add Finishing Touches
- Remove from heat and stir in the vanilla extract (if using).
- Let the jam cool slightly before transferring it to sterilized jars.
6. Store the Jam
- Store in a sterilized jar and refrigerate for up to 3 weeks.
- For longer storage, use the canning method: process the jar in boiling water for 10 minutes and store in a cool, dark place.
