Homemade strawberry jam is an irresistible treat, combining the sweet flavor of fresh strawberries with a velvety, creamy texture. Made with love in your own kitchen, this traditional jam is the result of a simple and rewarding process.
It’s the perfect sweet addition to crispy toast or a delightful dessert recipe. So grab your strawberries, a wooden spoon, and get ready to indulge in this mind-blowing homemade jam!
This perfect jam recipe suggests using less sugar compared to many others, which affects its shelf life. Sugar plays a role in preserving the jam by creating an inhospitable environment for bacteria and mold, while also helping to thicken the jam.
Specifically, this recipe will keep perfectly in the refrigerator or freezer for several weeks. However, if you prefer to can the jam for long-term storage, it’s better to double the amount of sugar to prevent bacterial growth.
Doubling the granulated sugar will also significantly reduce the cooking time for the recipe. The sugar will help thicken your classic jam more quickly.
The secret to a good reduced-sugar jam is patience! Strawberries release a lot of water during cooking, and you need to simmer the mixture for a certain period to allow the water to evaporate. Alternatively, if you want to whip up this recipe in no time, you can add some pectin to it.
First, in a blender, puree 250 g (2 cups) of fresh strawberries until smooth. Set aside.
Next, in a large saucepan, combine the remaining cups of strawberries, white sugar, lemon juice, and zest. Use a fork to roughly crush the strawberries.
Then, add the strawberry puree to the mixture. Heat over medium heat and bring to a boil, stirring constantly.
Reduce the heat to medium-low and let it simmer for about 45 minutes or until a candy thermometer reads 106°C (224°F) or passes the plate test (see notes). Skim carefully during cooking.
Pour the hot strawberry jam into airtight containers. Let it cool and store in the refrigerator or freezer.
To determine if your jam is ready, place a small plate in the freezer. Once it’s chilled, drop a small amount of jam onto the plate. If the jam holds its shape without immediately running, or if it forms a thick skin that wrinkles slightly when pushed with your finger, it’s ready. Otherwise, continue cooking your jam until it passes the test!
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