Strawberry Jam
How to make homemade strawberry jam from scratch- no pectin & just 3 simple ingredients! With instructions for canning, refrigerator, or freezer jam.
Prep Time25 minutes mins
Cook Time1 hour hr
Processing Time10 minutes mins
Course: Breakfast, Brunch, Dessert, Topping
Cuisine: American
Keyword: how to make strawberry jam, strawberry freezer jam, strawberry jam, strawberry jam recipe, strawberry preserves
Servings: 144
Calories: 24kcal
- 4 pounds fresh strawberries
- 1 apple, peel & core only (optional)
- 1 lemon, peel & seeds only (optional)
- 3 1/2 cups granulated sugar
- 1 tablespoon lemon juice
Remove the leaves and stems from the strawberries and place in a large, heavy-bottomed pot. Tie the apple peel, apple core, lemon peel, and lemon seeds up in a piece of cheesecloth, to make a sachet, and add it to the pot (optional).
Cook the berries with the sachet (if using) over very low heat for 20 minutes, or until a lot of juice has been released and foam is beginning to form on the surface.
Add the sugar and bring to a rapid boil.
Continue to boil over high heat for 30 to 40 minutes, or until the mixture reaches 210 degrees F and has become thick and syrup-y.
Test the jam by placing a few drops of the hot liquid on a cold saucer and allowing it to chill for 5 minutes in the refrigerator. (If the chilled jam wrinkles when nudged with a fingertip, you know it will set properly.)
Remove the sachet (if using), and stir in the lemon juice.
Transfer the cooked jam to sterile jars, screw on the lids, and submerge in boiling water for 10 minutes to process.*
*Processing the jars is optional. If you choose not to process, be sure to keep the jam in the refrigerator or freezer.
Makes approximately 4 8-ounce jars of jam.
Serving: 1tablespoon | Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 7.9mg | Calcium: 2mg | Iron: 0.1mg