Ingredients
Primary Ingredients
- 2 pints fresh strawberries, washed and stems removed
- 1/2 teaspoon lemon juice
- 4 cups granulated sugar
Thickening Agent
- 1.75 ounces powdered fruit pectin (regular, not instant)
- 3/4 cup water
Instructions
- Pulse Strawberries: In the base of a blender, pulse the strawberries and lemon juice 5 to 10 times until the mixture is crushed but still has some visible strawberry pieces, preserving texture in the jam.
- Mix with Sugar: Transfer the pulsed strawberries into a large bowl and stir in the granulated sugar for 2 to 3 minutes until the sugar dissolves completely. Let this mixture sit for 15 minutes to allow the sugar to fully integrate and macerate the fruit.
- Boil Pectin Mixture: In a small saucepan, combine the powdered fruit pectin and water. Heat over medium-high, stirring constantly until the mixture comes to a boil. Maintain the boil for 1 minute to activate the pectin’s gelling properties.
- Combine and Set: Stir the hot pectin mixture into the strawberry and sugar mixture, then let it sit for 3 minutes to begin thickening. Carefully pour the jam into sterilized jars, leaving 1/2 inch of headspace, seal with lids, and let set at room temperature for 24 hours. For longer storage, freeze the jam for up to 1 year.
Notes
- Ensure jars are sterilized properly to prevent contamination and prolong shelf life.
- Use fresh ripe strawberries for the best flavor and natural sweetness.
- Do not substitute instant pectin as it requires different preparation steps.
- Jam will thicken further as it cools and sets over 24 hours.
- Frozen jam may lose some texture but retains flavor well.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
