Easy Strawberry Jam (3 ingredients)
Take advantage of fresh, seasonal strawberries and make this jam. It's a family recipe that requires few ingredients for a fantastic result. It's a simple recipe, and I urge you to try it.
Servings 5 cups
Ingredients
- 2 pounds whole strawberries about 35 to 40 medium berries or 5 ½ to 6 cups sliced
- 3 cups sugar
- 2 tablespoons lemon juice
Instructions
- Wash 2 pounds whole strawberries thoroughly, remove stems, and cut into quarters. For a smoother jam, you can roughly mash some berries with a potato masher.
- In a large, deep pot, mix strawberries, 3 cups sugar and 2 tablespoons lemon juice. Stir well to coat the berries in sugar. Allow the mixture to sit for about 20 minutes so the berries release their juices and the sugar begins to dissolve.
- Place the pot over medium-high heat and bring to a rolling boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat until the mixture simmers and continue to cook, stirring frequently. Partially cover the saucepan (lid covering about ¾ of the pan) and let the strawberries cook on low heat for about 45 minutes. Keep an eye as you stir occasionally to prevent sticking. The jam will thicken as it cooks, so be patient and wait for it to reach a syrupy consistency.
- After about 15-20 minutes, the mixture should thicken. Test by placing a small spoon on a cold plate and tilting it—the jam should move slowly rather than run quickly across the plate.
- Ladle hot jam into clean jars, leaving about ¼ inch of headspace. If planning to store at room temperature, use proper canning methods with sterilized jars.
- Let jars cool completely before storing. Refrigerate for up to 3 weeks, or process in a water bath for longer shelf-stable storage.
Notes
How to can jam? For longer storage, the best way to keep it is through the canning process. It's not complicated, but there are some steps you must follow. Here is a link with general information on canning jams.
Flavorings: Experiment with different flavors. Add a spice like cinnamon, an orange liqueur, or some extra orange or lemon zest in addition to the juice.