Strawberry Jam
Sunshine in a Jar! 🍓 There's nothing quite like the taste of homemade strawberry jam, especially when berries are at their peak. It's surprisingly easy to make with just a few simple ingredients, and the reward is pure, sweet joy. Spread it on toast, swirl it into yogurt, or just eat it by the spoonful! It's the perfect way to capture the deliciousness of the strawberry season."
Ingredients
Equipment
Instructions
Prepare the Strawberries:
- In a large bowl, gently wash and thoroughly dry your fresh strawberries. Hull them by cutting off the green tops.
Combine Ingredients:
- Transfer the prepped strawberries to your large pot. Add the sugar and fresh lemon juice. Give it a good stir.
Transfer to heat:
- Transfer your pot to medium heat. And stir from time to time.
Mash or Blend (Optional):
- If you love delicious chunks of fruit in your jam, leave it as is! If you prefer a smoother jam, use a potato masher to gently mash the strawberries to your desired consistency, or use a hand mixer for an even finer texture.
Bring to a Boil:
- Place the pot over medium heat, stirring occasionally. The sugar will dissolve and, as it heats, the mixture will become quite fluid. Continue heating until it reaches a rolling boil (meaning it continues to bubble even when stirred).
Cook the Jam:
- Once the mixture reaches a rolling boil (meaning it continues to bubble even when stirred), let it boil for 1 hour on medium-low heat. Make sure to stir occasionally to prevent sticking, especially towards the end. Look for visual cues that it's thickening
Nutrition
Notes
- Sterilizing Jars is Key: Clean jars are essential! You can sterilize them by boiling them in hot water for at least 10 minutes, running them through a hot dishwasher cycle, or baking them in a 250°F (120°C) oven for 10 minutes. Make sure jars are hot when you fill them to prevent cracking.
- Jam Setting Test (Highly Recommended!): To truly know your jam is set, place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a tiny amount onto the cold plate. Let it cool for 30 seconds, then push it with your finger. If the surface wrinkles, your jam is ready! If not, continue boiling for a few more minutes and test again. This is more reliable than just timing.
- For Long-Term Storage (Canning): If you want to store your jam at room temperature for several months (or up to a year!), you'll need to process the jars in a boiling water bath. After filling and sealing your jars, carefully place them in a large pot of boiling water, ensuring they are fully submerged by at least an inch. Boil for 10 minutes. Carefully remove them from the boiling water with tongs and place them on a clean counter or wire rack, undisturbed, until completely cool (you'll hear the lids "pop" as they seal!). Check seals before storing.
- For Direct Usage: If you plan to use your jam within a few weeks, simply let the filled jars cool completely on the counter. Once cool, store them in the refrigerator.
- Safety First! Always use clean utensils and be careful when working with hot jam and boiling water.
Serving suggestions:
Strawberry jam is incredibly versatile and can be used in countless ways, both sweet and savory.- Classic Breakfast & Brunch: Spread it generously on warm toast, croissants, bagels, or English muffins. For a creamy and satisfying treat, pair it with peanut butter or your favorite spreadable cheese.
- A Sweet Topping: Drizzle it over pancakes, waffles, or French toast. It’s also a delicious addition to your morning oatmeal, yogurt, or a layered parfait.
- In Baked Goods: Use it as a vibrant and fruity filling for a wide variety of desserts. It's perfect for cakes, sable cookies, Swiss rolls, thumbprint cookies, or tarts.
- Creative Pairings: For a sophisticated touch, use it as a sweet complement on a cheese board, or as a glaze for roasted chicken or pork.
- For Drinks: Stir a spoonful into a glass of iced tea or lemonade for a refreshing, fruity twist.
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