This recipe guides you through making a delightful, thick strawberry jam, perfect for preserving the taste of summer. It's great on toast, scones, or as a thoughtful homemade gift. The process ensures a well-sealed product for your pantry.
3 Portions · 1,040 g
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Wash the strawberries thoroughly.
Remove the green tops from the strawberries.
Cut the strawberries into small cubes.
Place the cut strawberries in a large bowl.
Add the sugar to the bowl.
Squeeze the juice from half a lemon into the bowl.
Stir all ingredients gently to combine.
Let the mixture sit for 1 hour at room temperature to release juices.
Place a clean kitchen towel at the bottom of a large pot.
Arrange your clean glass jars on the towel in the pot. For this quantity I used three small jars of 200 ml.
Fill the pot with water to cover the jars completely.
Heat the water until it reaches a gentle simmer.
Simmer the jars for 10 minutes to sterilize them.
Place the lids in a separate small pot.
Pour boiling water over the lids to cover them.
Let the lids sit in the hot water for 5 minutes.
Carefully remove the jars and lids from the hot water using tongs.
Place them upside down on a clean kitchen towel to air dry.
Transfer the strawberry mixture to a large, heavy-bottomed pot.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce the heat to medium once boiling.
Continue to boil the jam, stirring from time to time, until it thickens and becomes jelly-like.
Test for desired thickness by placing a small amount on a chilled plate; it should wrinkle when pushed with a spoon.
Meanwhile, fill another large pot with water and bring it to a boil.
Place a clean kitchen towel at the bottom of this boiling water pot.
Carefully ladle the hot jam into the sterilized jars.
Leave about 1 cm (0.4 inches) of headspace from the rim of each jar.
Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
Place the sterilized lids on the jars.
Screw on the rings until they are finger-tight, allowing air to escape during processing.
Gently place the filled, closed jars into the pot of boiling water.
Ensure the water covers the jars by at least 2 cm (0.8 inches).
Boil the jars for 10 minutes to create a vacuum seal.
Carefully remove the hot jars from the water using tongs, keeping them upright.
Place the jars upright on a clean towel or wire rack.
Let the jars cool undisturbed for 24 hours.
Check the seals after cooling; the lids should be concave and not flex when pressed.
Store properly sealed jam in a cool, dark place.
Refrigerate any unsealed jam and consume it within a few weeks.
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