Is it just me, or does store-bought Strawberry Jam just taste weird, somehow? I never liked it as a kid and I still don’t like it now. Every few years, I see a jar on the shelf of my local grocery and I think, surely this jar will be different from the other ones I’ve had in the past. What’s the harm in trying?
So, I go home with my jar of store-bought jam, gung-ho about spreading it on a slice of fluffy bread — only to struggle with finishing the jar. The task of making sure it doesn’t go to waste usually falls on my eldest daughter, who doesn’t mind the taste and actually enjoys pairing it with soda crackers.
When it comes to jam, I can only truly endorse the homemade stuff. Pardon the pun — homemade Strawberry Jam is my jam. Growing my own strawberries means that I can ensure I’m using fruit that’s fresh, juicy, and, most importantly, real, with no artificial flavoring necessary.
Having total control over the sweetness is also a huge plus. It’s so easy to prepare, too. Years ago, way back in my childhood, I remember reading a picture book about the daily life of a girl living on a farm. The depictions of her tasks around the farm were rather charming, but the one that stuck with me the most is when she took their harvest of strawberries, sugar, and some lemon juice, stuck it in a pot, boiled and stirred until, voilà — jam. I remember thinking, wow, it’s that easy? Turns out it is! If you’ve got a whole bunch of strawberries you have no idea what to do with, try making your own homemade jam today!Print
Sweet and spreadable and absolutely delicious, this Strawberry Jam is easy to make and even easier to snack on.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5 cups 1x
- Category: Breakfast
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
- Stir over low heat until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil.
- Boil, stirring often, until the mixture reaches 220 degrees F.
- Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.
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Have you tried this recipe? It makes breakfast a standout with any bread, muffin, or biscuit—please tell us how it turned out for you.