Go Back
- 2 pounds fresh strawberries, hulled and diced - 1 ½ cups granulated sugar - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 packet (1.75 oz) fruit pectin (like Sure-Jell) - ¼ teaspoon fine sea salt When you pick strawberries, look for bright red color and firm texture. These signs show they are ripe and sweet. Avoid strawberries with blemishes or soft spots, as they may spoil quickly. Fresh strawberries make the best jam. Using accurate measurements is key for great jam. I recommend using kitchen scales for precise results. When measuring dry ingredients, use a spoon to scoop them into your measuring cup. Then level them off with a straight edge. This method ensures you don’t pack the ingredients, which can lead to errors in your recipe. 1. First, take 2 pounds of fresh strawberries. Make sure they are hulled and diced. 2. In a large mixing bowl, combine the strawberries and 1 ½ cups of granulated sugar. 3. Gently stir the mixture to coat the strawberries. 4. Let it rest for about 30 minutes. This time helps the strawberries release their juices. 1. After resting, transfer the strawberry-sugar mixture into a large, heavy-bottomed pot. 2. Add 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of fine sea salt, and 1 packet (1.75 oz) of fruit pectin. 3. Stir thoroughly to mix all the ingredients well. 4. Set the pot over medium heat. Bring the mixture to a gentle boil, stirring often. 5. Once it boils, lower the heat slightly and let it simmer for about 10 minutes. Keep stirring frequently to avoid sticking. 6. As the jam cooks, foam may form on top. Use a ladle or spoon to skim off the foam. This step keeps your jam clear and smooth. 1. To test if the jam is ready, place a spoonful on a cool plate. 2. Let it sit for a minute. Run your finger through the jam. If the path stays and doesn’t run back together, it’s done! 3. If the jam isn’t thick enough, boil it for 2-3 more minutes and repeat the spoon test. 4. Once it reaches the right consistency, remove the pot from heat. Stir in 1 teaspoon of pure vanilla extract for extra flavor. Now you’re ready to pour your hot jam into sterilized jars! For the full recipe and additional tips, check out the full recipe section. To get your jam just right, avoid common thickening mistakes. First, don’t skip the pectin. It’s key for thickening. If your jam seems too runny after boiling, you may need more pectin. Add it in during the cooking phase. Always check the jam’s consistency with the spoon test. If it runs, keep cooking. Try adding herbs like basil or mint for a fresh twist. These herbs bring a new layer of flavor to your jam. You can also experiment with citrus zests. Lemon or orange zest brightens the jam and adds a delightful zing. This makes your jam unique and exciting. When it comes to jars, get creative! Use cute tags to label your jam. Include the date and a fun serving suggestion. For serving, homemade strawberry jam pairs well with fresh scones or toast. You can also use it as a topping for yogurt or ice cream. It adds a burst of flavor to simple treats. For the full recipe, check out the Sweet Summer Strawberry Bliss Jam. {{image_4}} You can enjoy strawberry jam with less sugar. To make low-sugar jam, you can reduce sugar by about half. Use ¾ cup sugar for 2 pounds of strawberries. This change may alter the jam's taste and texture slightly. Instead of sugar, you can try sweeteners like honey, agave syrup, or stevia. These options can help cut calories while keeping the jam sweet. For a tangy twist, you can add rhubarb to your jam. Combine 1 cup of diced rhubarb with 2 pounds of strawberries. This mix creates a lovely balance of sweet and tart. Adjust cooking time to around 15 minutes to ensure both fruits cook down well. The rhubarb breaks down quickly, so stir often to avoid burning. Chia seeds are a great option for thickening your jam. Add about ¼ cup of chia seeds to the basic recipe. They will soak up liquid and create a nice gel-like texture. Chia seeds also come with health benefits, like omega-3 fatty acids and fiber. This option makes the jam nutritious and delicious. You can enjoy your jam spread on toast or mixed into yogurt. For the full recipe, click here to explore all the steps! To keep your homemade strawberry jam fresh, start with clean, sterilized jars. Here’s how to do it: - Wash jars in hot, soapy water. - Rinse them well and place them in a pot of boiling water for 10 minutes. - Let jars cool on a clean towel. For jar lids, boil them for a few minutes too. This kills germs. When storing jam, keep unopened jars in a cool, dark place. Opened jars go in the fridge. Always seal jars tightly after each use. Homemade jam can last up to a year if stored properly. However, once opened, use it within three weeks. Look for these signs that your jam might have gone bad: - Mold on the surface. - Unpleasant smell. - Change in color or texture. If you notice these signs, it’s best to throw the jam away. Freezing is a great option if you have extra jam. To freeze it without losing flavor: - Use freezer-safe containers or jars. - Leave space at the top of containers for expansion. When you’re ready to enjoy your jam, thaw it in the fridge. This keeps the flavor fresh. Using these storage tips ensures your homemade strawberry jam stays delicious for longer! For the full recipe, check out the Sweet Summer Strawberry Bliss Jam. Yes, you can use frozen strawberries. Start by thawing them in a bowl. Drain any excess liquid. Then, mash the strawberries gently before mixing them with sugar. This helps release their juices, just like fresh berries do. If you don’t have vanilla extract, use almond extract for a nutty flavor. You can also try maple syrup or even a splash of orange juice. Each option adds a unique twist to your jam. Yes, it is safe to water-bath can your jam. Use clean, sterilized jars and lids. Fill the jars with hot jam, leaving some space at the top. Process the jars in boiling water for about 10-15 minutes. This keeps your jam safe for a long time. Runny jam can happen for a few reasons. You may not have cooked it long enough or used too little pectin. To fix it, return the jam to the pot. Boil it again and add more pectin. Stir well and test for thickness. Making strawberry jam at home is fun and rewarding. You learned about the key ingredients, like fresh strawberries and pectin. I shared tips for choosing ripe berries and measuring accurately to ensure success. You now know how to cook your jam and test its thickness. I also included variations and storage methods to keep your jam fresh. Enjoy creating your perfect jam and sharing it with friends!

Homemade Strawberry Jam

Elevate your summer with this Sweet Summer Strawberry Bliss Jam recipe! Made with fresh strawberries, a hint of lemon, and pure vanilla, this homemade jam is bursting with flavor. Perfect for spreading on toast or pairing with scones, it's a delicious way to capture the essence of summer in a jar. Ready to make your own? Click through to explore the full recipe and enjoy a taste of summer all year round!
Print Recipe Pin Recipe

Ingredients
  

2 pounds fresh strawberries, hulled and diced

1 ½ cups granulated sugar

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1 packet (1.75 oz) fruit pectin (like Sure-Jell)

¼ teaspoon fine sea salt

Instructions
 

In a large mixing bowl, combine the diced strawberries and granulated sugar. Gently stir the mixture, ensuring the strawberries are well-coated in sugar. Let it rest for about 30 minutes. This step allows the strawberries to soften and release their delicious juices.

    After 30 minutes, transfer the strawberry-sugar mixture into a large, heavy-bottomed pot. Add the freshly squeezed lemon juice, fine sea salt, and the fruit pectin. Stir thoroughly until all the ingredients are well combined.

      Set the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Once it reaches a boil, reduce the heat slightly and allow it to simmer vigorously for about 10 minutes, continuing to stir often.

        As the jam cooks, foam may form on the surface. Using a ladle or spoon, carefully skim off the foam to keep your jam clear and smooth.

          To check if the jam is ready, place a spoonful of it on a cool plate and let it sit for a minute. Run your finger through the jam; if the path holds its shape and doesn’t run back together, it’s ready for the next step!

            If it hasn’t thickened enough, continue to boil for an additional 2-3 minutes, then repeat the spoon test.

              Once you achieve the desired consistency, remove the pot from the heat and stir in the pure vanilla extract, which adds a wonderful aromatic element to the jam.

                Carefully pour the hot jam into sterilized jars, filling them to about ¼ inch from the top. Ensure the jars are sealed tightly with their lids to maintain freshness.

                  Allow the jars to cool at room temperature before moving them to the refrigerator or pantry for storage.

                    Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 cups

                      - Presentation Tips: Once cooled, consider labeling each jar with a cute tag that includes the date and a delightful serving suggestion, like pairing it with fresh scones or spreading it on toast for a summery breakfast treat!