Fresh and Simple Strawberry Jam
For me, Fresh and Simple Strawberry Jam defines summer. That bright red color, juicy texture, sweetness, and the aroma will make you fall in love. In this recipe I skip the pectin and the headache of canning. Instead, I simply capture that unmistakable fresh strawberry flavor in a jar.
Once this homemade strawberry jam lands on your (buttered) toast, pancakes and scones will demand equal treatment.
Looking for more recipes like this? Check out Ricotta Pancakes with Blueberry Compote.
Fresh and Simple Strawberry Jam
Making jam is a wonderful way of preserving seasonal fruit at the peak of freshness. This easy recipe will pave a way for you to conserve a variety of fruits.
Ingredients
- 2 lbs of Strawberries Hulled, washed and dried with a towel
- 3 cups of Sugar I prefer raw sugar
- 1 Lemon Juice and zest
Instructions
- Slice the strawberries in half and place in a heavy saucepan.
- Add the sugar and lemon juice.
- Place saucepan over a medium heat.
- Stir gently, to make sure the jam doesn’t burn.
- Leave to simmer for 20 minutes or until the jam reaches 220F.
- Turn off the heat and let it cool for 15 minutes.
- Stir in lemon zest.
- Pour the jam into the (4) 8 oz. sterilized jars. Allow to cool at room temperature. Cover and refrigerate.
- Store the jam in the fridge (for up to 2 weeks) and in the freezer for up to 6 months.
Notes
This recipe can be easily halved or doubled. Four jars are just right for my family: two jars to enjoy and two to give it away!
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