Strawberry Jam

31 May 2020

It’s strawberry season!! I ran out of my Bonne Maman jam, so naturally my solution was to make my own homemade strawberry jam 🍓 with strawberries from the farmer’s market. As much as I love Bonne Maman (and basically all French products!), I also love making my own basics at home so that I know that my fridge is stocked with fresh, natural ingredients.

Making jam is seriously so much easier than you may think. I always thought it was this extensive process, but it took me all the time it takes to halve and quarter the strawberries plus about 30 minutes.

This recipe doesn’t have any pectin in it, an ingredient that is frequently used to thicken the mixture and speed up the timing of jam-making. I prefer not to use pectin, and I find that cooking down the strawberries allows them to thicken into a jammy consistency. However, it is also true that the shorter the cooking time, the better the flavor. So, follow your heart and your eye. Jam making isn’t exact, and sometimes you just have to wait to get that “jammy” look and feel.

This recipe also has a lesser amount of sugar in it, so as to let the strawberries shine. Sugar helps to preserve, so this jam may not keep for a long time. I prefer to cook mine in small batches and store in the refrigerator to use relatively quickly.


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Strawberry Jam

Ingredients

  • 2 lbs fresh strawberries, hulled and cut into quarters
  • 1 cup granulated sugar
  • 1 lemon

Instructions

  • Hull and quarter strawberries.
  • Toss strawberries, granulated sugar, and the juice of 1 lemon into a nonstick pot. Over medium to medium-high heat, simmer for 30 minutes, stirring frequently, until mixture thickens into a jam-like consistency.
  • Cool down, then place in your favorite jar and store in the refrigerator for use.
  • Enjoy smeared over your favorite bread, croissant, or on a PB&J!

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