Strawberry Jam

Discover the joys of making homemade strawberry jam with this quick and easy recipe! With just three ingredients, you can create a delicious spread perfect for toast, desserts, or unique gifts. Learn how to select fresh strawberries, use optional flavors like vanilla and cinnamon, and achieve the perfect consistency with pectin. Ready to jam? Click through for step-by-step instructions that will make your kitchen smell heavenly and impress your friends!

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Ingredients

2 pounds fresh strawberries, hulled and halved

2 cups granulated sugar

1 tablespoon fresh lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

1 packet fruit pectin (optional, for quicker set)

Instructions

Prepare the Strawberries: In a large bowl, mash the halved strawberries with a potato masher or fork until you have a chunky puree.

Combine Ingredients: In a large pot, combine the mashed strawberries, sugar, lemon juice, vanilla extract, and ground cinnamon (if using). Stir well until the sugar is thoroughly mixed in.

Cook the Mixture: Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently. Allow it to boil for about 10 minutes, or until the mixture thickens. If using pectin, add it at this stage according to package instructions.

Check the Consistency: To test the jam’s consistency, drop a spoonful onto a cold plate and let it sit for 1 minute. Run your finger through the jam, and if it holds its shape, it’s ready to jar. If it’s too runny, continue boiling for another 5 minutes and test again.

Jar the Jam: Once thickened to your liking, remove the pot from heat. Carefully pour the hot jam into clean, sterilized jars, leaving about 1/4 inch of headspace at the top.

Seal and Cool: Wipe the rims of the jars with a clean cloth to remove any sticky residue. Place the lids on and screw the bands on finger-tight. Allow the jars to cool at room temperature.

Store or Serve: Once cooled, any jars that didn't seal properly can be refrigerated and used within a few weeks. Sealed jars can be kept in a cool, dark place for up to a year.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 4 cups