Here's a quick and easy recipe for fresh strawberry jam that I hope you'll make over and over again. And, unlike the jarred stuff, you'll know exactly what's going in it: just strawberries, sugar, and lemon juice. Serve these with your favorite scones, croissants, or just some plain toast in the morning.
Since this isn't a sterilized product, it is probably a good idea to treat it like any other perishable food product, however. Refrigerate any unused portion and consume within a few days. Enjoy!
Disclaimer: I did not make the croissant.
Click here for 6 Sweet and Savory Strawberry Recipes.
Note: For easy cleanup, fill the empty saucepot with water and bring to a boil over high heat for 10-15 minutes to dissolve any hard sugar residue.
- 1 Cup finely chopped fresh strawberries, preferably organic
- 1/4 Cup granulated sugar
- Juice of ½ lemon
Fresh Strawberry Jam for Canning
For both 1/2-pints and pints, add 5 minutes processing time for altitudes between 1,001 to 6,000 feet elevation and 10 minutes processing time for altitudes above 6,000 feet elevation. High-acid foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters with a pH level of 4.6 or lower can be preserved by boiling water canning (low-acid foods, such as canned meats and fish, require a pressure cooker). Boiling water canning makes use of a large pot that’s tall enough to fully submerge canning jars by at least an inch of water. The pot is used for both sterilization of jars prior to filling and for boiling the jars once they are filled. You don’t necessarily need to purchase a boiling water bath canner if you don’t already have one. Any large, deep stockpot equipped with a lid and a rack can double as a boiling water canner. Keep in mind: The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. It is not necessary to sterilize jars beforehand if processing jars in a boiling water canner for 10 minutes of longer. The jars should instead be freshly cleaned and well washed in hot soapy water. Any jars processed less than 10 minutes must be presterilized and the lids and rings placed into simmering, not boiling, water. Lids can be reused, but rings should be new and used only once for boiling water canning.
Fresh Strawberry Jam
Oh, yum&hellip..fresh strawberry jam slathered on a nice warm, buttery, lemon buttermilk scone. Delicious!!
Strawberries are one of my very favorite fruits and I am so thankful that they are available all year. I remember when we could only have fresh strawberries in the summertime, that is unheard of in today&rsquos food technology. There have been many changes since those days&hellipit is called progress I guess.
This recipe if for fresh strawberry jam but frozen strawberries can also be used, although I confess that I have only used fresh strawberries. But, whether using fresh or frozen strawberries, don&rsquot be tempted to double the batch. That is something my mom taught me and which I had to prove to myself. She was right. Again. It was a flop and we had a lot of pancake syrup and ice cream topping instead.
If you have never attempted making jam or any other food preservation you might want to look at the National Center For Home Food Preservation that will provide up-to-date information.
I have been making fresh strawberry jam the same way for years using the recipe on the flyer inside the yellow Sure-Jell box and it always sets up nicely and tastes wonderful. It is rather easy to make fresh strawberry jam but there is some prep time involved and a little equipment. For instance a canner pot with a removable jar rack inside, canning tongs, to handle hot sterilized jars, a jar lifter to lift and move the hot jars of jam, a canning funnel and ladle to fill the jam into the jars, and of course the lids and jars.
From experience I have learned to gather everything I need together on a section of the counter away from my immediate work space. I wash my jars in hot soapy water, rinse them well and sanitize them by putting them inside a 200°F preheated oven, directly on the rack. Alternatively you can put them on the sanitize cycle of the dishwasher but I like the oven method best.
The lids need to be sterilized also and I use a saucepan to bring two or three cups of water to a boil, reduce the heat to simmer and add the lids. Do not allow the water to boil with the lids in as it will soften up the rubber seal. Let the lids sterilize in the simmering water while preparing the jam. You want hot jars and hot lids when the hot jam is funneled into the jars.
Next, fill the canner about two-thirds full with water and bring it to a boil over medium-high heat while preparing the strawberries. Place the rack to the canner near the workspace that you will be using to fill the jars and as you fill a jar place it into the rack and when the rack is full, into the hot water for processing.
So, let&rsquos make some strawberry jam!
Strawberry Jam, Fresh Strawberry Jam Recipe recipe - How to make Strawberry Jam, Fresh Strawberry Jam Recipe
Preparation Time: 10 mins    Cooking Time: 5 mins    Total Time: 15 mins     1 Makes 0.75 cup (11 tbsp )
Show me for cup
- For strawberry jam
- To make strawberry jam , combine the strawberries and sugar in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Allow it to cool completely, once cooled, add the lemon juice and mix well.
- Serve the strawberry jam immediately or store in an air-tight container in the refrigerator.
- Handy tip:
- If your strawberry are not ripe enough you can lightly mash them and once cooked mash them again using potato masher.
- To prepare a strawberry jam at home, wipe the strawberries with a piece of damp kitchen paper. Wiping the strawberries instead of washing them ensures the fruit doesn&rsquot absorb a lot of water &ndash too much water and the jam won&rsquot set easily. Pick strawberries that are red through and through. An underripe strawberry will be white or slightly greenish at the top. They are sour and the jam will require more refined sugar and might still taste a little sour.
- Remove the stems and discard them. When strawberries are not in season and you wish to make this jam then make use of frozen strawberries.
- Cut strawberries roughly and transfer to a deep bowl. You can also use other types of berries or stone fruit like blueberry, raspberry, apricots, mango, etc to make varieties of jams.
- Mash the strawberries using a pestle or grind them coarsely in a mixer jar.
- Transfer the mashed strawberries in a broad non-stick pan.
Add the strawberries, sugar and pectin to a medium saucepan over medium-low heat. Stir gently as the strawberries break down and begin to thicken. Cook for 20 minutes. Cool and store in jars.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Wash and hull the strawberries. Discard the caps and stems.
Slice or chop the strawberries, and put them in a medium stainless steel or enamel-lined saucepan.
Add the sugar and place the pan over medium-low heat. Bring the mixture to a boil, and then add the lemon juice. Keep the mixture at a steady boil for about 10 to 15 minutes, or until the jam reaches 220 F on a candy thermometer (or 8 F above the boiling point of water at your particular altitude). There are other ways to test for jelling. See below.
Stir the jam frequently, and drag the spoon over the bottom of the pan to make sure it isn't scorching.
Ladle or funnel into a one-pint jar or container. Cover and refrigerate. Take the jam out to use, and refrigerate as soon as possible after each use for the longest storage time (about 3 weeks).
- The riper the strawberries, the sweeter your jam is going to be.
- There are about 12-ounces in a pint of strawberries. A 1-pound container of strawberries, once hulled, will weigh about 12 to 14-ounces.
- Lemon juice is an important ingredient in this jam, so don't omit it. Strawberries are a lower-acid fruit, and the higher acidity in the lemon juice helps to set the jam.
- This jam will keep for about 3 weeks in the fridge and 2 to 3 months in the freezer.
How to Test Jam or Jelly for Done-ness
Temperature: Attach a candy thermometer to the pan and cook the jam to 220 F, or 8 F above the boiling point. For every 1000 feet of altitude above sea level, subtract 2 F.
Freezer Test: Put a few small plates in the freezer. Near the end of the cooking time, begin to test. Drop a small dollop of jam on an ice-cold plate. Put it back in the freezer for about 2 minutes. If the jam forms a "skin" and wrinkles slightly when gently prodded with your finger, the jam is done. If it is still runny and your finger easily makes a trail through it, continue cooking and test again after few more minutes.
Cold Spoon Test: Put a few metal spoons in the refrigerator. Dip a cold spoon into the boiling mixture and lift it over the pan. Let it run off the spoon. When a few drops come together and "sheet" off the spoon, the jam is done.
Comments, Tips and Feedback:
- Comments from a visitor on July 07, 2011: "Thanks so much for the fantastic fig-strawberry jam recipe. I tried it exactly as given here and it is delicious, a good consistency, and it looks beautiful. Also, thanks for the hint to let the cooked mixture sit for 5 minutes so the fruit didn't rise to the top, it worked! I chose to use the 2 1/4 cups of sugar just because sugar is a natural preservative, and the jam is just right. Oh, and, I used frozen strawberries. I had tried somebody else's fig-strawberry jello jam and it was way too sweet. Thanks for a great recipe with lots of good hints. I highly recommend it."
- Comments from a visitor on June 23, 2011: "I just wanted to thank you for your fig recipes and process pages. We have a good sized fig tree out our kitchen window and each year, since the first year of our marriage 12 years ago, I make fig and strawberry fig preserves for my husband. I have tried several recipes for regular fig jam and this one is by far, hands down, my new go to favorite recipes. Easy and Delicious with just right consistency. Also, I've always used the strawberry jello method for strawberry fig jam and usually do not eat it because it is too syrupy sweet for me. This year I made your recipe, I love your quote, there is no jello in preserves, and love, love it. My husband is on a mission trip and is returning tomorrow. I am so excited to share these jams with him. I should get extra bonus points. Thank you again. Oh, and I just made deck jam: That means I only used the figs I could reach from the deck or a chair. The tree is still 3/4 full and most are not even ripe yet. I see more canning in my future.
- Jar lifting tongs
to pick up hot jars
- Lid lifter
- to remove lids from the pot
of boiling water (sterilizing )
- disposable - you may only
use them once
- holds the lids on the jar until after
the jars cool - then you don't need them
- Canning jar funnel
- to fill the jars
You can get all of the tools in a kit here:
The hardest part of this recipe is hulling the strawberries. I use a tiny paring knife, insert it a bit off-center near the stem, and then turn the berry. The stem and hull come off all as one. The reason I suggest removing the hulls is that they are normally firm and flavorless.
After hulling the berries give them a couple of good smashings with a potato masher. Just to get the juices flowing. After cooking and before chilling the jam will look like this:
Preparation Time: 5 min.    Cooking Time: 15 min.    Total Time: 20 mins     12 Makes 12 teaspoons.
Show me for servings
- Mix all the strawberries and sugar and cook until thick.
- Cool slightly and add the lemon juice.
- Fill in a clean bottle.
- Goodness Guide :
- Makes a jam containing no additives or artificial flavours.
- It also contains a reduced amount of sugar.
- All this without compromising on the taste.
Also View These Related Recipes
The most Helpful Favorable review
The most Helpful Favorable review
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to Sign In to your Gold or Silver account
Add your private note to this recipe
No Contest Announced
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Are you sure you want to delete this review ?
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.
How to Can Strawberry Jam
Before making the jam, bring water to a simmer in your water canner. You can also use a large pot with a rack on the bottom that holds the jars in place as they heat in the water. It allows the jars to not touch the base of the pot directly or bump into other jars.
Heat your jars in the simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set bands aside. Adding the jars to the heated water before the canning process helps the jars not to crack when the hot jam is poured inside them. Wash lids and bands in warm soapy water and set aside.
When the jam finishes cooking, use a jar lifter to grab one canning jar, place it on a towe or wooden cutting board, then ladle the hot jam into the hot jars leaving ¼ inch headspace ( using a headspace tool makes this easy!). Wipe the rim. Center lid on jar. Then, place the jar back into the simmering water and repeat until all jars have been filled.
Bring your water to a boil and process for 10 minutes (adjusting for altitude). After 10 minutes remove the lid of the canner or pot and let the jars remain in the water for 5 minutes. This helps them adjust to the outside air temperature. Remove the jars and place on a flat towel on the counter. The towel also helps the jars adjust to the air to prevent any cracking. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Now that you are all ready to proudly create homemade strawberry jam, click here to order your Aqua Vintage Ball® Mason Jars and also visit Ball® at Fresh Preserving for additional recipes and promotional offers (all of June you can get a free Ball® Real Fruit Classic Pectin when you buy a pack of Ball ® Aqua Vintage Jars and upload your receipt)! Upload receipt here.
Grab some music and lets get to making and canning some homemade strawberry jam together!
Jar up the freshness of summer with Ball®’s Homemade Strawberry Jam. This timeless treat is delicious as a spread on a freshly baked biscuit, paired with peanut butter, or spooned into some yogurt! You can even spread some of your jam into a grilled cheese for a sweet surprise for the kids!