Strawberry Jam

5 from 1 vote

This strawberry jam recipe is the perfect blend of sweet and tart. Made with strawberries, sugar, and lemon juice and ready in a few minutes!

Prep Time15

Cook Time30

Total Time42

Course: Sauces & Dressings

Cuisine: American

Diet: Gluten Free

Servings:

Sterilize your mason jar(s) in boiling water and dry completely. Set aside.
Hull and remove the tops from the strawberries. I used a metal straw. Insert the straw through the pointed end of the strawberry and push through. It will pull the green tops off perfectly without wasting much strawberry.
Crush strawberries well in a wide bowl with a potato masher or a large fork.
Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved.
Increase heat to high, and bring the mixture to a full, rolling boil. Continue to boil, stirring often, until the mixture reaches 200ºF (about 25-35 minutes until it is half the size of what you started with).
Transfer jam asap into sterile jars, filling to within ¼ inch of the top. Top with lids and screw rings on tightly. Let the jars cool a bit for about 30 minutes and then add to the fridge to cool. This recipe makes about 4 cups of jam.

- This recipe makes 4 cups of jam! Nutritional info is for 1-2 Tbsp.
- Sterilize your mason jar in boiling water for 10 minutes and dry completely with a clean towel.

- Hull the strawberries using a metal straw. Insert the straw through the pointed end of the strawberry and push through. It will pull the green tops off perfectly without wasting much strawberry.

- Stir frequently to prevent the jam mixture from sticking to the bottom of the pot.
Store leftovers in an airtight container in the fridge for up to one month. You can freeze these for up to 2 months.