How to Make Strawberry Jam at Home

Unlike many jam recipes, this recipe does not require pectin.

Strawberry jam is delicious and easy to make at home. It's also the perfect way to use up those strawberries in your fridge that are about to spoil. Before you make the jam, you will need to store the sugared strawberries in the fridge overnight, so give yourself plenty of time to make this recipe.

Things You'll Need

• 2 lbs. fresh strawberries
• 2 lbs. granulated sugar
• Juice of 1/2 lemon
• Butter
• Four to six jam jars and lids
• Wax-paper circles, cut to fit top of jar

Instructions

1. In a large bowl, combine the strawberries and half the sugar. Gently stir the strawberries until they are coated. Cover with plastic wrap and store in the refrigerator overnight.

2. The following day, before you start making the jam, collect four to six jam jars, wash them in soapy water, rinse, and then place them upside down in the oven, set at 275, to dry and sterilize for 30 minutes.

3. Pour the contents of the bowl from the fridge into a large pan. Add the remaining sugar and lemon juice. Heat the strawberry mixture over low heat, stirring gently, until the sugar has dissolved.

4. Turn up the heat and bring the strawberry mixture to a boil. Boil vigorously until the jam sets. This may take up to 30 minutes. Test the jam every 10 minutes to determine whether it has set.

5. Once the jam has set, turn off the heat. Add a pat of butter and stir until the butter melts. Use a large spoon to skim off any residue that has surfaced on the top of the jam. Allow the jam to cool in the pan for 10 minutes.

6. Ladle the jam carefully into the sterilized jars. Place a wax-paper circle firmly on top of the jam. Cover tightly with a lid.

Tips & Warnings

• To determine whether the jam has set, place a small plate in the freezer at the same time you place the sugared strawberries in the fridge to set overnight. The following day, after you have boiled the jam vigorously, remove the jam from the heat and place a dollop of jam on the cold plate. Wait several seconds, then run your finger through the jam. If the surface of the jam wrinkles, it is set. If it still has a liquid consistency, return it to the stove and boil several more minutes before testing again.

• Store the jam in the pantry for up to a year, ensuring it is in a cool, dark spot.

References

• BBC Food Recipes: Strawberry Jam