Ingredients
Scale
- 4 cups fresh strawberries, hulled and chopped
- 2½ to 3 cups granulated sugar (adjust to taste)
- 2 tablespoons fresh lemon juice
- ½ teaspoon butter (optional, to reduce foaming)
- 1 packet fruit pectin (optional, based on texture preference)
Instructions
- Wash and sterilize jars, lids, and rings. Keep them warm until ready to use.
- Prepare strawberries by hulling and chopping. Slightly mash if you prefer a smoother texture.
- In a large saucepan, combine strawberries, sugar, lemon juice, and butter (if using). Let it rest for 5–10 minutes.
- Bring mixture to a boil, stirring constantly. Reduce heat and simmer until thickened, skimming foam if needed.
- Test for set using a cold plate. Once set, ladle hot jam into warm jars, leaving ¼ inch headspace.
- Wipe rims clean, apply lids and rings, and process jars in a water bath for 10–15 minutes.
- Remove jars and let cool for 12–24 hours. Ensure seals are tight before storing.
Notes
- Always use ripe strawberries for the best flavor.
- Adjust sugar to taste, but be mindful it affects the jam’s shelf life.
- For a chunkier jam, don’t mash the strawberries completely.
- Don’t skip the lemon juice — it helps with flavor and preservation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Preserves & Condiments
- Method: Stovetop, Water Bath Canning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4–5
- Calories: 52
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg