Yields: About 2-3 half-pint jars
Prep time: 20 minutes
Cook time: 30-45 minutes
Ingredients
- 2 pounds fresh, ripe strawberries (about 4 cups when crushed)
- 4 cups granulated sugar
- 3 tablespoons lemon juice (freshly squeezed is best)
- ¼ teaspoon salt (optional, enhances flavor)
Equipment
- Large, heavy-bottomed saucepan or pot
- Potato masher or large fork
- Sterilized jars with lids and rings (half-pint size works well)
- Ladle
- Small plate
Canning tools (optional, but helpful)
Instructions
Prepare the strawberries:
- Wash and hull the strawberries.
- Crush the strawberries in batches using a potato masher or large fork. You want some chunks for texture, but it shouldn’t be too chunky.
Make the jam:
- In your saucepan, combine crushed strawberries, sugar, lemon juice, and salt (if using). Stir well over low heat.
- Increase heat to medium and bring the mixture to a rolling boil. This is a boil that doesn’t stop when stirred. Stir frequently to prevent burning.
- Maintain a strong boil, stirring often, for about 30-45 minutes. The mixture will thicken and reduce.
Testing for doneness:
- Plate test: Place a small plate in the freezer. Once the jam has been cooking for a while, put a small spoonful on the chilled plate. Let it cool 1-2 minutes. Tilt the plate; if the jam wrinkles and moves slowly, it’s likely ready. If it’s still thin and runny, continue cooking.
- Thermometer test: For the most precise result, use a candy or digital thermometer. The ideal setting temperature for jam is 220 degrees F (105 degrees C) at sea level. Remember that temperature will increase slightly as the jam cools.
Canning (optional):
- Have your sterilized jars and lids ready.
- Remove jam from heat. Skim off any foam with a spoon.
- Carefully ladle the hot jam into the warm jars, leaving ¼ inch headspace at the top.
- Wipe jar rims with a clean, damp cloth. Place lids and rings on tightly.
- Process jars in a water bath canner according to safe canning guidelines (if you are unfamiliar, skip this step and store your jam in the refrigerator).
Storing:
- Without canning: Allow jars to cool completely at room temperature. Store in the refrigerator for up to 3 weeks.
- With canning: Properly canned jam can be stored in a cool, dark place for up to a year.
Tips
- For the best flavor, use the ripest strawberries you can find. Locally-grown and in-season berries are ideal.
- If you like a smoother jam, you can puree a portion of the strawberries before cooking.
- To ensure a good set, don’t reduce the amount of sugar significantly.
- For a flavor variation, add ½ teaspoon vanilla extract or a pinch of ground cinnamon with the sugar.
