Strawberry Jam Recipe
It’s strawberry season and my farmers market has abundant California strawberries now. They are so fresh, big, red and juicy!
There is no better time to make homemade strawberry jam or preserves.
This recipe is the best way to use up fresh strawberry and extend its shelf life.
You can use it as a spread for morning bread, toast, or as a jam topping for cookies or making cakes.
How to Make Strawberry Jam?
My recipe is easy, healthy and the best strawberry jam ever!
There is no pectin in the recipe, which is a setting agent in jams and jellies.
It calls for only three ingredients below:
- Fresh strawberries
- Lemon juice
To make it from scratch, first you crush the fresh strawberries.
Slowly cook and simmer with sugar until it becomes a thicker jam consistency.
Add the lemon juice and simmer until the jam reaches your desired consistency.
Turn off the heat and let cool, then transfer into an airtight jar or container and keep in the fridge.
Frequently Asked Questions
Is Jam the Same As Preserves?
Yes. Despite the different names, both jam and preserves are technically the same thing.
Is Jelly the Same As Jam?
They are different because jelly is made of fruit juice while jam is made of real fruit.
Can You Freeze the Jam?
Yes, absolutely. This recipe is technically a strawberry freezer jam.
You can freeze the jam in the freezer until ready to use.
How Many Calories per Serving?
This recipe is only 231 calories per serving.
What Can I Use Strawberry Preserves For?
You can spread the jam on a variety of baked goods. You can also use it for cookies and cakes. Here are some of my suggestions:
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- 1 lb. fresh strawberries
- 1 cup sugar (or to taste)
- 2 tablespoons lemon juice
- Cut and then crush the fresh strawberries. Set aside.
- Heat up a saucepan and add the strawberries and sugar. Stir over medium heat until the strawberries are cooked and become a watery jam-like consistency.
- Lower the heat to simmer, add lemon juice and reduce the liquid in the strawberry jam until it reaches your desired consistency.
- Turn off the heat and let cool. Transfer the strawberry jam into an airtight jar or container.
- Keep it in the fridge until ready to use on bread or toast.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.