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Amberly Vahn

Homemade Strawberry Jam for the Holidays

A delightful homemade strawberry jam that captures the essence of summer, perfect for enhancing your holiday treats.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 half-pint jars
Course: Spread
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 pounds ripe strawberries, hulled and halved
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup pectin (preferably powdered)
  • 3 cups granulated sugar
  • 1/2 teaspoon unsalted butter (for reducing foam)

Equipment

  • Heavy-bottomed pot
  • Sterilized jars
  • Candy thermometer

Method
 

  1. Wash the strawberries thoroughly under cool water, hull and halve them.
  2. In a heavy-bottomed pot, combine the strawberries and lemon juice and heat over medium until the mixture begins to bubble.
  3. Stir in the pectin and bring the mixture back to a rolling boil. Add all the sugar while stirring constantly.
  4. Boil for exactly one minute while stirring continuously. Test for doneness using the plate test.
  5. Add unsalted butter to reduce foam that has formed on top before jarring.
  6. Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace, and seal tightly.
  7. For longer shelf life, process jars in a boiling water bath for about 10 minutes.

Notes

This strawberry jam is perfect for gifts during the holiday season—just remember to label your jars with the date!