The Best Homemade Strawberry Jam
A few secret ingredients really help to make this easy, pectin-free strawberry jam recipe shine.
Ingredients
- 2 pounds (900 grams) strawberries , hulled and sliced
- ¼ cup (56 grams) lemon juice (see Note)
- 2 cups (400 grams) granulated sugar
- 2-3 teaspoons balsamic vinegar , to taste
- 1 vanilla bean , split lengthwise or 1 tablespoon vanilla extract
Instructions
To make the jam:
- Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently.
- Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top.
- After about 45-60 minutes, jam should be thick and drop from a spoon in thick drips. (Cook longer if needed, exact cook time will depend on the strawberries and stovetop temperature.)
- Remove vanilla bean pod if you added one, and spoon into desired storage container(s).
- To store in the fridge: Store in an airtight container for up to 1-2 months.
- To store in the freezer: Store in a sturdy airtight container or heavy ziplock bag for up to 6 months. Once jam is opened, it should be kept in the fridge.
To process in a home-canner:
- If canning, fill sterilized jars leaving ¼ inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
- Let cool to room temperature before removing rings and storing. Canned jam will store for 1-2 years in a cool, dry place away from direct sunlight. Once jam is opened, it should be kept in the fridge.
Notes
- Bottled lemon juice vs. fresh lemon juice: If you are planning to process and can this jam, bottled is the best option as it has a consistent level of acidity which is needed to preserve the jam. If you are freezing or storing the jam in the refrigerator, you can use freshly squeezed lemon juice if you prefer.
- Recipe makes approximately 6 half-pint jars of jam. Your yield may be different depending on how long you cook the jam.
- Watch for signs of spoilage: Discard jam that shows any mold, fermentation or bubbling.
Calories: 312kcal, Carbohydrates: 79g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 3mg, Potassium: 242mg, Fiber: 3g, Sugar: 74g, Vitamin A: 18IU, Vitamin C: 93mg, Calcium: 24mg, Iron: 1mg
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