Today we're diving into the delightful world of homemade strawberry jam!

Whether you're a seasoned pro or a curious newbie, join me as we whip up a batch of the best strawberry jam you'll ever taste. Get ready to savor the sweet essence of summer with every spoonful!

The best jam comes from freshly picked strawberries. There is something about the warm summer sun that sets off the sugars in the berries. The flavor profile becomes completely different from berries typically found in the grocery store.

Now, that’s not to say this can’t be made with store-bought strawberries. Because, let’s face, sometimes that’s all we have access to. As in my case. We recently moved from a location where I had access to the most delectable, gorgeous, juice strawberries. All grown locally. And, the new location we moved to, strawberry picking doesn’t seem to be as big of a late-spring event. So, we learn to work with what we have … and plant lots of plants for next season. I have a short planting video where I share a bit more about that experience.

However it is you find the strawberries, grab them and make the jam. Because as different as freshly-picked strawberries are to store-bought, that’s how different it is to eat homemade jam vs. store-bought jam.

Let’s dig in. Here’s what you’ll need:

Ingredients:

2 pounds fresh strawberries, hulled
2 cups white sugar
¼ cup lemon juice

Serving Customizations:

What’s great about this recipe is that you can double, triple or quadruple it to fit how many berries you have available. In my video, you’ll see that I quadrupled this recipe. BUT—I have a large family and like to put up a year’s supply, or as close as I can get to it, at one time. And jam is definitely one of our favorite treats, especially in the cold winter months.

Jam Pairing Recommendations:

Now that you've created your delicious homemade strawberry jam, here are some delightful ways to enjoy it:

On Warm Toast: Spread a generous amount of strawberry jam on freshly toasted bread for a classic breakfast or afternoon snack.
Over Ice Cream: Transform a simple scoop of vanilla ice cream into a decadent dessert by drizzling it with warmed strawberry jam.
In Yogurt Parfaits: Layer your favorite yogurt with granola and dollops of strawberry jam for a sweet and tangy parfait.
As a Glaze: Use your strawberry jam as a glaze for grilled chicken or pork for a surprising burst of flavor.

Why Make Your Own Strawberry Jam?

There's something magical about transforming fresh strawberries into a jar of vibrant, flavorful jam. It's not just about capturing that farm-fresh taste; it's about creating something with love and care that you can enjoy or share with loved ones.

Options for Customization:

Strawberry Rhubarb Jam: Feeling adventurous? Add some chopped rhubarb for a tangy twist on your classic strawberry jam!

No Pectin Needed: Who needs pectin when you have perfectly ripe strawberries? This recipe shows you how to achieve that ideal jammy texture without any extra additives.

Blending for Consistency When it comes to the texture of your strawberry jam, everyone has their preference. Some prefer a chunkier jam with visible pieces of fruit, while others prefer a smoother, more uniform consistency.

Here are a few tips to achieve your desired texture:

Chunky Jam: If you love the natural texture of strawberries, mash them gently with a potato masher or fork during the cooking process. This will break down some of the berries while leaving larger pieces intact.
Smooth Jam: For a smoother consistency, use an immersion blender directly in the pot once the strawberries have softened. Blend to your desired smoothness before continuing to cook and thicken.

Tips for Strawberry Jam Success

Choosing the Right Strawberries: Opt for ripe, sweet strawberries for the best flavor. If you're picking them yourself, aim for berries that are deep red and fragrant.
Balancing Sweetness: Adjust the amount of sugar based on your preference and the sweetness of your berries. Taste your mixture as you go to achieve the perfect balance.
Storing Your Jam: Once canned and sealed, store your jam in a cool, dark place. Once opened, keep it in the refrigerator and use within a few weeks for optimal freshness.

Final Thoughts

Making your own strawberry jam isn't just about the end product—it's about the journey. It's about slowing down, savoring the process, and sharing the fruits of your labor with those you love. Whether you're enjoying it on warm toast, drizzling it over ice cream, or gifting it to a friend, homemade jam has a way of brightening any day.

So, what are you waiting for? Grab those ripe strawberries, gather your ingredients, and let's create something delicious together. Your taste buds—and your loved ones—will thank you!

Cooking Directions

Ingredients You'll Need:

2 pounds fresh strawberries, hulled
2 cups white sugar
¼ cup lemon juice
Saucepan or stock pot

Directions

Prepare Your Ingredients: Wash and hull your fresh strawberries. Don't worry about making them perfect—some variation in size adds character to your jam!
Mix It Up: In a large bowl, combine your strawberries with sugar. Let them mingle for about an hour, allowing the sugar to draw out the berries' natural juices.
Cooking Magic: Transfer your strawberry-sugar mixture to a large pot. Add lemon juice for that perfect balance of sweet and tart. Cook over medium-high heat, stirring frequently until the mixture thickens. This step typically takes about 15-20 minutes, but keep an eye on it to achieve your desired consistency.

Do you want to can your homemade strawberry jam?

For those looking to preserve the taste of summer, canning is the way to go. Here's how to do it properly:

Prepare Your Jars: Wash your jars and lids thoroughly with hot, soapy water. If you're sterilizing them, you can do so by boiling them in a large pot of water for 10 minutes. Alternatively, run them through a dishwasher cycle.
Fill Your Jars: While your jam is still hot, carefully ladle it into your clean, hot jars, leaving about ¼ inch of headspace at the top.
Process in Boiling Water Bath: Place your filled jars into a canner or a large pot with a rack on the bottom. Ensure the jars are covered with at least 1-2 inches of water. Bring the water to a boil, and then process the jars in boiling water:
- Pre-Sterilized Jars: Process the jars in the boiling water bath for 5 minutes.
- Clean Hot Jars (not pre-sterilized): Process the jars in the boiling water bath for 10 minutes.
Cool and Store: Carefully remove the jars from the water bath using jar lifters and place them on a towel-lined counter or cooling rack. Let them cool undisturbed for 12-24 hours. Check the seals by pressing down on the center of each lid. If the lid does not flex, it is sealed and can be stored in a cool, dark place for up to a year.

Homemade Strawberry Jam

Cooking Directions

Hi, friend.

Let ’s connect.