Easy Homemade Strawberry Jam

If you have never made homemade jam before it can totally seem intimidating.  This recipe is here to take the scary right out of it!!  Strawberry season is upon us, or almost here for some, so I wanted to share my simple recipe so you know what to do with all those strawberries!  This doesn’t require any canning and it makes a nice small manageable amount, one 16oz jar and one 8oz jar.  We go through jam pretty fast around here so I just put both jars right in the refrigerator.  You could always freeze one of the jars until you need it.

So I mentioned above this is simple…..and it totally is with just 3 ingredients!  All you need is strawberries, sugar, and lemon juice.  Strawberries have natural pectin in them that is released during the cooking process and the lemon juice will help the jam to set up.  So no added pectin is needed.  I love how homemade strawberry jam is so fresh and better than what you can buy in the stores. 

I try buying organic as much as I can and I love how Costco usually has big cartons of organic strawberries.  Or course if you are able to go strawberry picking at a local farm or grow them in your garden that is even better!  Start by washing and removing the stems of the strawberries.  Cut each strawberry in half, or quarters depending on how big it is, and put them in a large sauce pan.  

Add your sugar and lemon juice and mix it all up. 

Bring the mixture to a boil over medium high heat, stirring frequently.  

Reduce heat and simmer, stirring occasionally.  At this point I take my potato masher and gently mash up the strawberries.  I like my strawberry jam to still have some chunks in it so I don’t fully crush them all up.  You could take an immersion blender to it if you like your jam to be smooth.  

Let the jam continue to simmer for about 60 minutes.   The jam should start to thicken and drop from your spoon in thick drips.  

Turn off the heat and ladle the jam into your jars.  This canning funnel (affiliate link) totally makes life easier!  Wipe the rims of your jars clean and then add on your lids.  Let the jam sit on the counter for several hours or overnight until it is at room temperature.  Your jam will continue to thicken during this time.  Then store in the refrigerator for up to a month or keep a jar in the freezer until you are ready to use it.  

This is so good on bread, toast, PB&J’s, pancakes, waffles, ice cream, or eating it right out of the jar….not like I ever do that. 😉  

I would love if you would join my Friday link up!

Easy Homemade Strawberry Jam

 

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This is so simple and fun to make with all the strawberries we see from now until the end of summer!

Author: A Fireman's Wife

Recipe type: Jam

Ingredients

• 2 pounds strawberries, stems removed and sliced
• 2 cups granulated sugar
• ¼ cup lemon juice (fresh squeezed or bottled)

Instructions

1. Wash and remove the stems of the strawberries. Cut each strawberry in half, or quarters depending on how big it is, and put them in a large sauce pan.
2. Add your sugar and lemon juice and mix it all up.
3. Bring the mixture to a boil over medium high heat, stirring frequently.
4. Reduce heat and simmer, stirring occasionally.
5. Take a potato masher and gently mash up the strawberries. I like my strawberry jam to still have some chunks in it so I don't fully crush them all up. You could take an immersion blender to it if you like your jam to be smooth.
6. Let the jam continue to simmer for about 60 minutes. The jam should start to thicken and drop from your spoon in thick drips.
7. Turn off the heat and ladle the jam into your jars. If freezing leave a little space at the top of your jars. Wipe the rims of your jars clean and then add on your lids. Let the jam sit on the counter for several hours or overnight until it is at room temperature. Your jam will continue to thicken during this time.
8. Store in the refrigerator for up to a month or keep a jar in the freezer until you are ready to use it.

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