Homemade Strawberry Jam

Want to do yourself a huge favor this summer? Then get ready to preserve one of the most delicious flavors of the season: strawberries. If you, like me, tend to go a bit overboard at those U-Pick strawberry farms or roadside stands, you'll love how this bright-tart jam helps extend the life of those juicy strawberries just a tiny bit longer, making for an amazing topping for overnight oats, a filling for our strawberry love notes, or mixed into one of these handy jam jar cocktails.

And if you don't have any fresh strawberries on hand? No problem. Frozen strawberries will work beautifully here too, with just a little more cook time. One last tip: Since the jam isn't canned, just be sure to keep it sealed in a clean jar in the fridge (no double-dipping!), where it will stay fresh for 2 to 4 weeks. Trust me, your homemade buttermilk biscuits deserve a homemade jam, and this is the perfect one.

What People Are Saying:
"Omg. This was stunning. I made a jar for my man and I. It lasted a day. Extremely easy to make. And one of the best strawberry jams I’ve ever had. We ate it by the spoonful." - Meg Amor

How To Make Strawberry Jam

Ingredients

• Strawberries: Personally, I prefer the taste of fresh, tart strawberries in my jam because they often have more fruity aroma and fragrance, especially if they're in season. But by all means, you can totally use frozen strawberries if you don't have 2 pounds of strawberries to spare. If you do go with frozen, just expect a slightly longer cook time as they have extra water that you'll need to boil off in order for the sugar to caramelize and reach a jammy consistency.
• Granulated Sugar: The secret to keeping your jams brightly hued? Sticking to white granulated sugars, which will remain clear even when caramelized.
• Lemon Juice: The lemon juice in the recipe adds natural pectin and flavor, helping to balance the sweetness and allow the jam to thicken and gel naturally.
• Kosher Salt: No, this will not make your jam salty! Just a pinch of kosher salt is the secret key to marrying together the bright sweetness of your jam without it becoming too cloying.

Step-By-Step Instructions

Your potato masher is about to get its moment of glory when making this jam. Really! This handy tool is just the thing you'll want on hand when you first mash up your strawberries, which I do in a large bowl until they are coarsely crushed.

Once the strawberries are thoroughly mashed, add them to a large pot over medium heat, along with the sugar, lemon juice, and pinch of salt, stirring to incorporate. Then bring the mixture to a boil, allowing the bubbles to completely cover the surface. Cook until thickened, which will take about 20 minutes.

After you let the jam cool, pour it into a clean jar and allow to come to room temperature before securing it with a tight-fitting lid. That's it! You've got a homemade jam that's leagues better than store-bought and ready to find its way on to some buttery toast.

Full list of ingredients and directions can be found in the recipe above.

Variations On Strawberry Jam

Though strawberry will always be one of my favorites, you can really make jam out of nearly any fruit using a similar technique to above. Check out our other jam recipes for ideas:

• Blackberry jam.
• Ginger peach jam.
• Raspberry jam.
• Plum jam.
• Vanilla lime blueberry jam.

Recipe Tips

How do you know when your jam is ready? This can sometimes be tricky, but there's an easy little trick to test for jelling and ensure your jam is set up and ready. When starting your jam, place 2 or 3 plates in the freezer. After about 10 minutes of boiling, place a teaspoon of jam onto one of the plates, waiting 10 seconds to see if it sets in place. Then run your finger through the jam: If it doesn't try to run back together and there's a clean line of separation, then the jam is set. If it does seem still too liquidy, keep cooking the jam and test it on a new plate every 3 to 5 minutes until the jam is set.

Storage

Jam will keep stored in an airtight container in the refrigerator for up to 2 weeks. It is also a great candidate for canning!