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Homemade Strawberry Jam served in a small glass jar with fresh bread.

Strawberry Jam Recipe

A jar of Strawberry Jam in the fridge means pancakes, crumpets, and porridge are instantly better. Bright, glossy, and generously fruity from the first spoonful.

Course: Jam
Cuisine: International
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Author: Manuela Zangara

Ingredients

  • 1.5 kg – 3.3 lb strawberries – washed and hulled
  • 600 g – 1.3 lb sugar
  • juice of 1 ½ lemons

Instructions

  1. Put the cleaned strawberries in a large pot. Add the sugar and lemon juice and mix well.

  2. Cover and refrigerate overnight to allow the strawberries to macerate.
  3. The next day, remove the pot from the fridge and place it on the stove.

  4. Stir well and cook the mixture over moderate to high heat for about 40 minutes, stirring frequently to prevent it from sticking to the bottom of the pan.

    Note: After about 20 minutes, blend the strawberries with a stick mixer if you prefer a smoother jam without fruit pieces.

  5. While the jam is cooking, place a small plate in the freezer.
  6. Once the bubbles subside and the jam begins to gel, turn off the heat.
  7. Spoon a small amount of jam onto the frozen plate. Return it to the freezer for a few minutes, then push it gently with your finger. If it wrinkles, remove the jam from the heat. If not, continue simmering briefly and test again.

  8. Carefully pour the hot jam into sterilised jars and seal immediately.