Strawberry Jam (Homemade)

• 4 cups fresh strawberries, hulled and chopped
• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 1 pouch liquid pectin (1.75 oz)

Steps

1. 1 Combine strawberries and sugar in a large saucepan.
2. 2 Let sit for 10 minutes to allow the sugar to dissolve.
3. 3 Stir in lemon juice.
4. 4 Bring mixture to a full rolling boil over medium-high heat.
5. 5 Stir in the liquid pectin.
6. 6 Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
7. 7 Remove from heat and skim off any foam if desired.
8. 8 Ladle hot jam into sterilized jars or containers.
9. 9 Cool to room temperature before covering.

Nutrition

Tips

• For a lower sugar option, you can reduce the sugar by up to 1/4 cup, but the jam may not set as firmly.
• Use fresh, ripe strawberries for the best flavor.

Storage

Store in the refrigerator for up to 3 weeks. To reheat, gently warm in a saucepan over low heat.

Serving Suggestions

• Spread on warm toast
• Swirl into Greek yogurt
• Use as a filling for thumbprint cookies

FAQ