Homemade Strawberry Jam

Homemade strawberry jam is a delightful and simple preserve to make. Here's a basic recipe for homemade strawberry jam:

Ingredients:

2 pounds (about 900 grams) fresh strawberries, hulled and halved

2 cups (400 grams) granulated sugar

2 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest (optional)

Instructions:

Prepare the Strawberries:

Wash the strawberries thoroughly and remove the stems. Cut them in half or quarters, depending on their size. If you prefer a chunky jam, you can leave the strawberries in larger pieces.

Combine Ingredients:

In a large, heavy-bottomed saucepan, combine the prepared strawberries and sugar. Mix well to coat the strawberries in sugar.

Add the lemon juice and lemon zest (if using) to the mixture. The lemon adds natural pectin, which helps the jam thicken and provides a nice tangy flavor.

Macerate the Strawberries:

Let the strawberry mixture sit for about 1-2 hours, allowing the sugar to draw out the juices from the strawberries. This process helps in preserving the vibrant color and flavor of the strawberries.

Cook the Jam:

After macerating, place the saucepan on the stove over medium-high heat. Bring the mixture to a boil, stirring frequently to prevent sticking and scorching.

Once it reaches a boil, reduce the heat to medium or medium-low and simmer the mixture for about 20-30 minutes, or until the jam thickens. You can use a candy thermometer to check the temperature; jam typically sets at 220°F (104°C).

Skim off any foam that forms on the surface during cooking.

Test for Consistency:

To check if the jam is ready, place a small spoonful on a cold plate and let it cool for a minute. Run your finger through the jam, and if it wrinkles and holds its shape, it's ready. If not, continue to simmer and test again after a few minutes.

Canning or Storing:

If you plan to store the jam for an extended period, sterilize jars and lids. Ladle the hot jam into the sterilized jars, leaving about 1/4-inch headspace. Seal the jars with lids and rings.

Alternatively, if you plan to use the jam within a month or so, you can simply refrigerate it in airtight containers once it cools.

Cool and Enjoy:

Let the jars or containers cool to room temperature. The jam will continue to thicken as it cools. Store in a cool, dark place or the refrigerator.

Now you have homemade strawberry jam that you can enjoy on toast, in pastries, or as a topping for various dishes. Homemade jam makes a great gift, too!