Pin it
This homemade strawberry jam transforms fresh summer berries into a delicious preserve you can enjoy year-round. The vibrant flavor captures sunshine in a jar, and the simple process makes it approachable even for preserving beginners.
I started making this jam when my local farm had a strawberry surplus sale. Now it's become a summer tradition, with my kitchen filling with the irresistible aroma of simmering berries that signals the official start of the season.
Ingredients
- Fresh strawberries: Provide the beautiful color and flavor foundation
- Caster sugar: Helps preserve the jam while adding sweetness
- Fresh lemon juice: Adds necessary acidity for proper setting and enhances the berry flavor
Step-by-Step Instructions
- Crush the berries:
- Place halved strawberries in a heavy-bottomed saucepan and gently crush them with a potato masher. You want some texture remaining while releasing enough juice to prevent burning.
- Dissolve the sugar:
- Add the caster sugar and freshly squeezed lemon juice to the crushed berries. Heat on low, stirring gently until sugar completely dissolves. This patience prevents crystallization later.
- Boil to setting point:
- Increase heat to high and bring the mixture to a rolling boil. Stir frequently to prevent sticking. Continue boiling until the jam reaches 105°C on a thermometer or passes the cold plate test. This usually takes 15-20 minutes.
- Rest before jarring:
- Allow the jam to sit off heat for 15 minutes. This important step helps distribute the fruit pieces evenly throughout the jam rather than floating to the top.
- Fill sterilized jars:
- Transfer the hot jam to properly sterilized jars, leaving 1cm headspace. Immediately seal with wax discs and lids while still hot to create a proper vacuum seal.
Pin it
This jam reminds me of my grandmother who taught me that the secret to perfect strawberry jam is patience during the sugar-dissolving phase. She would tell stories of preserving berries from her garden while we stirred the pot together, a memory that makes each batch taste even sweeter.
Sterilizing Your Jars
Proper sterilization is crucial for food safety and longevity. Wash jars and lids in hot, soapy water, then place jars in an oven at 140°C for 15 minutes. Alternatively, run them through a dishwasher cycle without detergent. Keep jars warm until filling time to prevent cracking when hot jam is added.
Storage and Shelf Life
Properly sealed strawberry jam will keep for up to a year in a cool, dark pantry. Once opened, refrigerate and use within 3-4 weeks. The bright color may darken slightly over time, but the flavor remains delicious. For longer preservation, you can freeze jam in freezer-safe containers for up to six months.
Variations To Try
Consider adding a vanilla pod during cooking for subtle warmth, or incorporate a splash of balsamic vinegar for complexity. For a grown-up version, a tablespoon of strawberry liqueur or Chambord adds sophistication. Each variation maintains the core strawberry flavor while offering a new dimension.
Pin it
Serving Suggestions
Beyond the classic toast application, use this jam to fill homemade thumbprint cookies or swirl into yogurt. It makes a beautiful filling for layer cakes or can be thinned slightly with hot water to create a sauce for ice cream. For savory applications, pair with sharp cheeses or use as a glaze for grilled chicken.
Frequently Asked Questions
- → How do I know when my strawberry jam is ready without a thermometer?
Use the 'plate test' by placing a small plate in the freezer for a few minutes. Spoon a small amount of jam onto the cold plate, wait 30 seconds, then push your finger through it. If the surface wrinkles and doesn't flood back to fill the gap, your jam has reached the setting point.
- → How long does homemade strawberry jam last?
Properly sealed homemade strawberry jam stored in sterilized jars can last up to 1 year in a cool, dark place. Once opened, store in the refrigerator and use within 1-3 months.
- → Why add lemon juice to strawberry jam?
Lemon juice serves multiple important purposes: it adds pectin which helps the jam set properly, balances the sweetness with acidity, and helps preserve the jam by creating a more acidic environment that inhibits bacterial growth.
- → Can I reduce the amount of sugar in this strawberry jam?
While you can reduce the sugar somewhat, it's not recommended to decrease it drastically as sugar is essential for preservation, texture, and setting properties. For significantly reduced sugar jams, you would need to use special pectin designed for low-sugar preserves.
- → How do I properly sterilize jars for jam?
Wash jars and lids in hot, soapy water, then rinse well. Place jars (not lids) in an oven at 140°C/275°F for 15-20 minutes, or run them through a dishwasher cycle. Alternatively, boil the jars and lids in a large pot of water for 10 minutes. Use the jars while they're still hot.
- → Why did my strawberry jam turn out runny?
Runny jam typically means it didn't reach the proper setting temperature (105°C/221°F). Other causes include using overripe berries (which have less pectin), not adding enough lemon juice, or not boiling it long enough. You can fix runny jam by reboiling it until it reaches the proper setting point.