Strawberry Jam
3 steps, 3 ingredients and 30 minutes is all you need for this easy and delicious strawberry jam (no pectin added). This is my go-to recipe, which I love to make at the peak of strawberry season when this fruit is at its ripest. This jam is smooth, spreadable, and simply lets the strawberries shine. A great small-batch recipe for first timers or any home cook to add to their repertoire. A lower-sugar, no pectin added strawberry jam This Strawberry Jam recipe requires only 3 ingredients: strawberries, lemon juice, and sugar–…
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 lbs (900g) strawberries, ripe
- 2 ½ cups (500g) sugar
- 1 lemon, juiced (ideally organic)
Instructions
- 1
Step 1 – Wash, hull and chop the strawberries in half.
- 2
Step 2 – Add them to a large saucepan or pot and add the sugar. Stir to combine, until the sugar coats all the strawberries. Turn the heat to medium and bring to a simmer. Add the lemon juice. Let simmer for about 15 minutes, stirring occasionally, until a candy thermometer reads exactly 223°F (106°C). If some foam rises up the surface when boiling, skim it away with a large spoon.
- 3
If you do not have a candy thermometer – place two or three small plates or saucers in your freezer. When chilled, take a plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too runny, keep the mixture at a simmer and try again later. In the pot, the jam should have the consistency of syrup; it will thicken significantly as it cools.
- 4
Step 3 – When ready, remove the jam from the heat and let cool to room temperature before pouring into jars or airtight containers.
- 5
The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.