| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 2 pints |
Ingredients
- 2 cups sugar
- 1 large lemon, zested and juiced
- 1 1/2 pints fresh strawberries, hulled and halved
Instructions
- Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 875 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 225 g |
| Dietary Fiber | 7 g |
| Sugar | 214 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
| Serving Size | 1 of 2 servings |
| Calories | 875 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 225 g |
| Dietary Fiber | 7 g |
| Sugar | 214 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Reviews
Great recipe but you may have to adjust your expectations for how much jam you will get from 2 pints of strawberries—you’re not going to stock the pantry with this recipe. Also make sure your berries are fresh and not slightly too old or there won’t be enough pectin in thee fruit for it to jell properly. Also don’t tamper with the recipe before you make it first—there’s a reason why she specifies fresh berries, 2 cups of sugar and a whole lemon plus the zest. There have been lots of reviews that mentioned that the reviewer changed something and then was surprised that it didn’t jell or was too sweet. It’s jam. If you just want fruit, slice some berries on your toast.
This recipe tastes like strawberry lemonade, not strawberry jam. AND it has taken me well over 2 hours to prepare it. I still haven’t gotten it to the gel stage and am about to give up. Keep searching, unless you want a syrup to quickly make strawberry lemonade for summer gatherings.
Absolutely excellent jam! The taste is fresh and sweet/tart, no sickly sweet jam here. This will be a regular in my household. The key to this recipe is patience! Do not rush the process or you will either burn the sugar or your jam will not jell. I found that mine needed 24 minutes from the time I added the fruit until it passed the frozen plate test. It was worth it. The only draw back, this makes very little jam, so don’t expect to stock you cupboards with homemade jam using this recipe, unless you have the patience to make multiple batches. Either way, this recipe is delicious ! Another note, don’t cheat and use bottled lemon juice, the fresh lemon and the zested rind are essential to the fresh flavor.
This doesn’t exactly come out as a jam, more of a strawberry syrup or topping, but an absolutely delicious one! I would make this again, but to put on my pancakes, not my toast.
This is the best strawberry jam I’ve eaten my daughter loves it this will do again❤️
So delicious and fresh! Instead of straight strawberries, I used an 80/20 ratio of blueberries to strawberries. This was so quick and easy!!! Honestly heavenly. Jarred most of it and then saved some aside to go on a grilled cheese with cheddar and blue.. yum! Make this jam!!!
Wonderful
The flavor is good, a little more lemony than I would like. I loved how easy the recipe was but the end result was more along the lines of a strawberry ice cream topping- it was mostly liquid. I did slightly mash the strawberries for a more jammy feel and I definitely recommend doing the same
The jam taste was absolutely amazing! My only issue is the jam didn’t really jell. However there is an easy solution to this! Put your jam in the freezer! It shouldn’t get all crusty and icy! Another solution is to leave your jam over heat for longer than the recipe asks for! You should actually use the cold plate trick to see if it’s ready!
Just a question. I don’t have a lemon. Can I use lemon juice. The recipe sounds amazing