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THEasy Homemade Strawberry Jam Recipe!🍓
How to make the BEST thick, ruby red strawberry jam that tastes better than store-bought and sets perfectly every time. This homemade strawberry jam recipe is sweet, glossy, made from scratch, and perfect for sourdough, biscuits, and morning toast.
INGREDIENTS
3 pounds fresh strawberries, hulled then weighed
4 cups granulated sugar
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Finely grated zest of 1 orange
1 box (1.75 oz / 49 g) powdered fruit pectin
DIRECTIONS
Coarsely chop the strawberries into small pieces, about ½ inch in size, leaving some slightly larger pieces for texture. Place in a large bowl.
Add the sugar and orange zest to the strawberries and stir well. Cover and let sit at room temperature for 2–4 hours (or refrigerate overnight). The fruit will release juices and deepen in flavor.
Transfer the strawberry mixture to a large heavy-bottomed pot. Add the lemon juice and bring to a rolling boil over medium-high heat, stirring frequently.
Stir in the powdered pectin and return the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Continue boiling, stirring frequently, until the jam reaches 220°F. For a thicker, more spoonable consistency, cook to 221–222°F. If you do not have a thermometer, use the cold plate test: place a small spoonful on a chilled plate, wait 30 seconds, and push gently with your finger. If it wrinkles and holds its shape, it is ready.
Remove from heat and let the jam rest for 5 minutes. Pour into a clean 32 oz jar. Allow to cool undisturbed, uncovered, at room temperature for about 4 hours. Refrigerate overnight; the jam will continue to thicken as it cools.
Store refrigerated for up to 3 weeks, or process in a boiling water bath for long-term storage.
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