This classic, rustic jam is bursting with fresh strawberry flavor, perfect for spreading on toast, biscuits, or pastries!
Ingredients:
- 2 lbs (900g) fresh strawberries, hulled and chopped
- 2 cups (400g) granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (optional, for extra brightness)
- 1 tsp vanilla extract (optional, for depth of flavor)
Instructions:
- Prepare the Strawberries
- Wash, hull, and chop the strawberries into small pieces. If you prefer a smoother jam, mash them slightly with a fork or potato masher.
- Mix with Sugar & Lemon
- In a large heavy-bottomed pot, combine the strawberries, sugar, lemon juice, and lemon zest.
- Let sit for 10-15 minutes to allow the sugar to draw out the juices.
- Cook the Jam
- Place the pot over medium heat, stirring occasionally. Once the sugar dissolves, increase to medium-high heat and bring to a rolling boil.
- Stir frequently to prevent sticking, mashing the berries as they soften.
- Check for Doneness
- Simmer for 20-30 minutes, stirring often. The jam is ready when it thickens and reaches 220°F (105°C) on a candy thermometer.
- If you don’t have a thermometer, do the plate test: Place a spoonful of jam on a chilled plate, let it sit for a minute, and run your finger through it. If it wrinkles and holds shape, it’s ready!
- Add Vanilla & Store
- Remove from heat and stir in the vanilla extract (if using).
- Pour hot jam into sterilized jars, leaving ¼-inch space at the top. Seal tightly.
- Cooling & Storing
- Let the jars cool at room temperature before storing in the fridge for up to 3 weeks, or process in a boiling water bath for longer shelf life (up to a year).
Serving Ideas:
- Spread on buttered toast or warm scones
- Swirl into yogurt or oatmeal
- Use as a filling for cakes, muffins, or pastries
- Spoon over pancakes or waffles
