To make about 3–4 small jars of jam:
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1 kg (2.2 lbs) fresh strawberries
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500–600 g (2.5–3 cups) granulated sugar (adjust to your sweetness preference)
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Juice of 1/2 lemon
Preparation
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Wash and prep the strawberries
Gently rinse the strawberries and remove the stems. Cut larger berries in half or quarters for even cooking. -
Macreate overnight (optional but recommended)
In a large bowl, layer the strawberries with sugar and lemon juice. Cover and let sit at room temperature or refrigerate for at least 6–12 hours. This step helps extract the juice and intensifies the strawberry flavor. -
Cook the jam
Transfer the mixture to a wide, heavy-bottomed pot. Bring to a gentle boil over medium heat, stirring occasionally. -
Skim the foam
As the jam simmers, a foam may rise to the top. Skim it off with a spoon to keep the jam clear and glossy. -
Simmer and reduce
Continue cooking uncovered for 35–50 minutes, stirring occasionally to prevent sticking. You’ll notice the mixture thickening naturally as water evaporates and sugars concentrate. -
Test for doneness
Place a small spoonful on a cold plate and let it sit for 1 minute. If it wrinkles when pushed with a finger, it’s ready. -
Pour into sterilized jars
While still hot, pour the jam into clean, sterilized jars. Seal tightly and turn the jars upside down for 5 minutes to create a vacuum seal.
Serving and Storage Tips
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Storage: Store unopened jars in a cool, dark place for up to 12 months. Once opened, refrigerate and consume within 2–3 weeks.
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Serving ideas: Spread on toast, swirl into yogurt, use in cake fillings, or enjoy by the spoonful straight from the jar.
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Tip: For extra aroma, you can place a few fresh mint leaves or vanilla bean pieces in the pot during cooking and remove them before jarring.
Variants
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Low-sugar version: Reduce the sugar to 350 g and extend the cooking time slightly to achieve the same thick texture.
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With whole berries: Reserve 1/3 of the berries and add them in the last 10 minutes of cooking for a chunkier texture.
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Lemon-strawberry jam: Add grated lemon zest for a citrusy brightness.
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Spiced strawberry jam: Add a pinch of cinnamon or star anise for a cozy twist.
FAQ
Q: Can I skip the overnight soaking step?
A: Yes, but letting the strawberries soak in sugar enhances both texture and flavor. It’s worth the wait!
Q: Why doesn’t this recipe need pectin?
A: Strawberries naturally contain some pectin, and long, slow cooking concentrates the sugars and juices to create a naturally thick jam.
Q: Can I double the batch?
A: It’s best to cook in smaller batches to ensure even thickening and preserve the fresh flavor. Doubling may result in longer cooking time and overcooked jam.
Q: Is it safe to store without a water bath?
A: If jars are sterilized properly and sealed while hot, this method is generally safe. However, for longer shelf life or added safety, you can water-bath can the sealed jars for 10 minutes.
Q: Can I freeze this jam instead of canning?
A: Yes! Just let it cool completely, pour into freezer-safe containers, and leave space for expansion. Freeze for up to 6 months.
