Easy Strawberry Jam Recipe

The festival of Ayyam-i-Ha has now passed and I just wanted to share a recipe of homemade strawberry jam that I made as gifts for our neighbors a couple of days ago.

Here is the recipe which I found on the web a few years ago and have edited parts of it according to my family’s tastes and added helpful suggestions and tips from others who have made this recipe:

Easy Strawberry Jam Recipe

2 lbs fresh strawberries hulled
1/4 cup lemon juice (store bought is what I use)
1 and 1/3 cups sugar (the original recipe calls for 4 cups sugar but I felt it was too sweet)
Containers for the jam (I used IKEA spice jars which worked perfectly)
Heavy bottomed saucepan (Use a deep pot as it really bubbles over when it starts to boil)

Directions:

1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry (I blend them as my son doesn’t like chunks of strawberries).
2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved (it is important that the sugar is dissolved before you move on to the next step).
3. Slowly increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). (If you don’t have a thermometer, just keep boiling till the jam reaches a ruby, glossy color which could take up to about 15-30 minutes (I cook them for 24 mins).  Keep stirring so that it doesn’t burn and be patient). 🙂
4. 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.  (Make sure and sterilize the jars in boiling water for 10 mins. then pour the jam in the containers and seal and then place back in the boiling water for 5 minutes to ensure it lasts longer).

TIPS
To test for jelling
Place a plate in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned.

If you add about 1/2-1 tsp of butter to it before it boils it will not froth and/or boil over. If you MUST use a vegetable oil, add coconut oil or organic olive oil, but absolutely NOT margarine, canola or any other toxic rancid oil.

For more clarity, here is a link to watch a video on how to make this delicious strawberry jam by Katharine.

Homemade strawberry jam made for our neighbors for Ayyam-i-Ha