Ready in: 1 hour · Serves: Approximately 4 half-pint jars · Technique: Jarring · Storage: Up to 1 year
Quick Answer
Making strawberry jam is a simple process of cooking ripe strawberries with sugar and lemon juice, resulting in a delightful homemade spread.
As the crisp fall air settles in here in New York City, I’ve been daydreaming about summer fruits; however, I realized it’s the perfect time to preserve that sunshine in a jar. With Thanksgiving and Christmas around the corner, there’s nothing quite like homemade strawberry jam to bring a little cheer to the table. This delightful spread can elevate your breakfast toast, fill holiday pastries, or even serve as a thoughtful gift paired with a nice loaf of bread. Let me take you through my experience of making strawberry jam that perfectly captures the essence of those sweet summer days.
A Holiday Essential
Creating strawberry jam is not just about preserving fruit; it’s about capturing those cherished summer flavors and memories. Each jar serves as a reminder of sunny days, making it the perfect addition to your holiday festivities.
Why You’ll Love This Recipe
- Captures the essence of summer with every jar, bringing a burst of flavor to your breakfasts.
- Perfect as a thoughtful homemade gift during the holiday season.
- Simple and rewarding process that fills your kitchen with delightful aromas.
- Versatile spread that elevates toast, pastries, and even cheese platters.
- Allows for creativity with optional flavor twists like basil or vanilla.
Ingredients
To create this delightful strawberry jam, gather the following ingredients:
Fresh Ingredients
- 2 pounds of ripe strawberries, hulled and halved
- 1/4 cup of freshly squeezed lemon juice
Other Ingredients
- 1/4 cup of pectin (preferably powdered)
- 3 cups of granulated sugar
- 1/2 teaspoon of unsalted butter (for reducing foam)
How to Make Strawberry Jam (Step-by-Step)
Creating your own strawberry jam is a delightful experience that preserves the taste of summer.
Step 1: Prep Your Strawberries
Start by washing the strawberries thoroughly under cool water. Once they’re clean, hull and halve them. As I cut into these vibrant red jewels, I’m transported to my favorite farmer’s market in Brooklyn, where their intoxicating fragrance fills the air.
Step 2: Cook the Strawberries
In your heavy-bottomed pot, combine the strawberries and lemon juice. Heat over medium until the mixture begins to bubble. Here, I like to mash the strawberries a little with my wooden spoon to release their juices, creating a bright red syrup. This should take about 5-7 minutes, and you’ll want to whisk until the mixture is bubbling and glossy.
Step 3: Add Pectin and Sugar
Stir in the pectin and allow the mixture to come back to a rolling boil. This is where the magic begins! Once boiling, carefully add all the sugar, stirring constantly. The nutty aroma of the dissolving sugar fills the kitchen, reminding me of my favorite dessert shops.
Step 4: Boil Until Set
Bring the mixture back to a rapid boil for exactly one minute, stirring continuously. If you have a candy thermometer, aim for about 220°F, which is where it will gel perfectly. You’ll notice the color deepening and the consistency thickening; it’s a beautiful sight!
Step 5: Test for Doneness
To ensure your jam is ready, I like to do the “plate test”: drop a spoonful onto a cold plate and refrigerate for a minute. When you run your finger through it, it should hold its shape.
Step 6: Remove Foam
Before transferring to jars, add a touch of unsalted butter to reduce any foam that has formed on top. It comes back to a gentle bubble again; the aroma is heavenly.
Step 7: Jar It Up
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean cloth to ensure a good seal, then place the lids on tightly.
Step 8: Process the Jars (Optional)
If you want a longer shelf life, process your jars in a boiling water bath for about 10 minutes. Otherwise, allow them to cool completely on a kitchen towel or wire rack.
Common Mistakes to Avoid
- Using overripe strawberries: Ensure your strawberries are ripe but not overly soft or mushy, as they will alter the texture and flavor of your jam.
- Skipping the lemon juice: This is crucial for balancing the sweetness and ensuring proper gelling—don’t leave it out!
- Not testing for doneness: Rushing through the boiling process can leave you with runny jam. Always perform the plate or temperature test.
Tips and Tricks for Success
- For a fun twist, try adding a few basil leaves or a splash of vanilla extract for a unique flavor profile.
- Label your jars with the date and consider including a sweet message if you’re giving them as gifts.
- Strawberry jam pairs beautifully with cheeses, so think about serving it alongside a cheese platter during your holiday gatherings.
Variations
- Substitute raspberries or blueberries for part of the strawberries for a mixed berry jam.
- Add a tablespoon of balsamic vinegar for a savory twist.
- Incorporate a pinch of cinnamon or nutmeg for a warm flavor.
How to Serve
- Spread on toast or bagels for a delightful breakfast.
- Use as a filling for pastries or cakes.
- Serve alongside a cheese platter for an elegant appetizer.
Make Ahead and Storage
- This strawberry jam can be made ahead and stored for future use.
- Store your cooled jars in a cool, dark place.
- Properly sealed, this strawberry jam will last up to a year.
- Once opened, keep refrigerated and enjoy within a few weeks.
Recipe Notes / What I Learned
Making strawberry jam is not only about preserving fruit; it’s about capturing memories and flavors from the summer bounty. Each jar feels like a little taste of joy to share with family and friends during the festive season.
Yield and Serving Size
Yield: 5 half-pint jars · Serving Size: 1 tablespoon
Nutrition Snapshot
Estimated Nutrition Per Serving: ~50 calories · 0g protein · 13g carbs · 0g fat
Homemade Strawberry Jam for the Holidays
Ingredients
Equipment
Method
- Wash the strawberries thoroughly under cool water, hull and halve them.
- In a heavy-bottomed pot, combine the strawberries and lemon juice and heat over medium until the mixture begins to bubble.
- Stir in the pectin and bring the mixture back to a rolling boil. Add all the sugar while stirring constantly.
- Boil for exactly one minute while stirring continuously. Test for doneness using the plate test.
- Add unsalted butter to reduce foam that has formed on top before jarring.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace, and seal tightly.
- For longer shelf life, process jars in a boiling water bath for about 10 minutes.
Notes
FAQs
Can I use frozen strawberries to make jam?
Yes, you can use frozen strawberries! Just make sure to thaw them completely and drain off any excess liquid before proceeding with the recipe.
How long does homemade strawberry jam last?
Properly sealed and stored in a cool, dark place, homemade strawberry jam can last up to a year. Once opened, store it in the refrigerator and consume it within a few weeks.
Can I reduce the amount of sugar in my jam?
While you can reduce the sugar, it’s important to keep in mind that sugar not only adds sweetness but also helps with the gelling process. If you want to use less sugar, consider using a low-sugar pectin or follow a recipe specifically designed for reduced sugar.
