Strawberry jam - the perfect compliment to warm buttered biscuits! Who's with me?
I love making new things, and this Spring I set my sights on homemade jam. I had been leery about trying it because I thought the process would be far more complicated than it actually was. Boy, was I wrong!
This simple recipe shows you how to make easy Strawberry Jam with minimal fuss! Don't like strawberries? Simply substitute the strawberries with your favorite fruit.
For Easter, I doubled the recipe and used the smaller jam/jelly jars so I could give some away as Easter gifts to neighbors and family. They were a big hit!
I am already planning to make this jam again for Mother's Day, but this time I'll use peaches or raspberries in place of the strawberries.
Here's What You Need
- Ingredients
- 2 lbs. fresh strawberries, washed, hulled and chopped or sliced (substitute your favorite fruit if you'd like)
- 2 ½ cups granulated sugar
- 4 Tbsp. fresh lemon juice
- 1 tsp. fresh lemon zest
- 2 Tbsp. pectin
- Equipment
- Heavy saucepan or Dutch oven
- Potato masher
- Ladle
- 6 - 8 large jam or jelly jars with lids OR 10 -12 small jam or jelly jars with lids
- Instructions
- Place the washed and chopped/sliced fruit in the heavy saucepan or Dutch oven
- Add the sugar to the pan and blend well, making sure the fruit is covered with the sugar
- Bring mixture to a boil over medium heat, stirring frequently
- Once mixture begins to boil, add lemon juice and lemon zest, stir well
- Boil for about 15 minutes, then stir in the pectin
- Let simmer another 5 - 10 minutes, stirring often so the jam doesn't burn but starts to thicken (it won't thicken completely here)
- Remove from heat
- Using the potato masher, mash the fruit so it breaks up a bit more
- Ladle jam into the jars
- Place the caps and lids on each jar, turning to hold but don't tighten completely yet
- Allow the jam to cool thoroughly and then tighten each jar completely
- Store in the refrigerator and use within 2 weeks
Easy Strawberry Jam
Ingredients
- 2 lbs. fresh strawberries, washed, hulled and chopped or sliced you can substitute the strawberries with another fruit like blueberries, peaches, raspberries, etc.
- 2 ½ cups granulated sugar
- 4 Tbsp. fresh lemon juice
- 1 tsp. fresh lemon zest
- 2 Tbsp. pectin
Instructions
- Place the washed and chopped/sliced fruit in the heavy saucepan or Dutch oven
- Add the sugar to the pan and blend well, making sure the fruit is covered with the sugar
- Bring mixture to a boil over medium heat, stirring frequently
- Once mixture begins to boil, add lemon juice and lemon zest, stir well
- Boil for about 15 minutes, then stir in the pectin
- Let simmer another 5 – 10 minutes, stirring often so the jam doesn’t burn but starts to thicken (it won’t thicken completely here)
- Remove from heat
- Using the potato masher, mash the fruit so it breaks up a bit more
- Ladle jam into the jars
- Place the caps and lids on each jar, turning to hold but don’t tighten completely yet
- Allow the jam to cool thoroughly and then tighten each jar completely
- Store in the refrigerator and use within 2 weeks
Planning to make this? I would love to hear from you about how you liked this recipe, what type of fruit you used and how you used it (for yourself or as gifts). Please drop a line or two about your experience with this recipe in the Comments section below.
That looks delicious! Can’t wait to try it!
It's super easy Peg, let me know how it goes!
Kris
It is absolutely delicious!!! Thank you 😋
Thank you Melanie! I'm so glad you enjoyed it - looking forward to trying different fruits 🙂
Kris
Looks delicious! I was leery too, thinking that making jam is complicated. I will try this easy to follow recipe, thanks for sharing!
Thank you Laura! Let me know how you like it!
Kris