Strawberry Jam
How to make homemade strawberry jam from scratch- no pectin & just 3 simple ingredients! With instructions for canning, refrigerator, or freezer jam.
Servings: 144
Calories: 24kcal
Ingredients
- 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
Instructions
- 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.*
Video
Notes
*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.
Nutrition
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