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Simple 3-Ingredient Homemade Strawberry Jam – vegetarian recipe
Stav Kogan

Simple 3-Ingredient Homemade Strawberry Jam

Capture the essence of summer with this simple, three-ingredient recipe for homemade strawberry jam. Transform fresh strawberries into a sweet, perfectly set preserve that's worlds away from store-bought.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Approximately 6 half-pint jar
Calories: 50
Ingredients Method Nutrition

Ingredients
  

  • 2.5 lbs (1.1 kg / 2.43 lb) fresh, firm strawberries
  • 2.5 lbs (1.1 kg / 2.43 lb) granulated sugar, about 6 cups
  • 1/4 cup (60 ml) fresh lemon juice
  • Pro-Tips for Perfect Jam
  • Use the cold plate test to check for a set. Before you start cooking, place a few small plates in the freezer. To test the jam, spoon a small amount onto a cold plate, return it to the freezer for one minute, then push it with your finger. If it wrinkles, it's ready.
  • Skim the foam for a clearer jam. Use a metal spoon to gently skim off any foam that rises to the surface during the last few minutes of boiling. This results in a more beautiful, jewel-like final product.
  • Use the freshest, firmest fruit you can find. The best jam comes from berries that are perfectly ripe but not mushy. This ensures the best flavor and natural pectin content.

Method
 

  1. First, prepare your fruit. Wash and hull the strawberries, removing the green tops. If the berries are particularly large, slice them in half; smaller ones can be left whole.
  2. In a large, heavy-bottomed pot or enameled kettle, combine the prepared strawberries, sugar, and fresh lemon juice.
  3. Place the pot over very low heat.
  4. Stir gently and frequently with a wooden spoon until the sugar has completely dissolved and the mixture looks like a clear, glossy syrup.
  5. Do not rush this step.
  6. Once the sugar is dissolved, turn the heat up to high.
  7. Bring the mixture to a full, rolling boil, stirring constantly to prevent scorching. The jam will foam and spit, so be careful.
  8. Boil hard for 15-20 minutes, stirring gently. The time will vary based on the pectin in your fruit.
  9. When the jam starts to make thick 'plopping' sounds and the bubbles slow down, it's time to test for a set.
  10. Remove the jam from the heat once it has set.
  11. Let it rest for 5-10 minutes, skimming off any foam from the surface. This helps the fruit distribute evenly in the jars.
  12. Carefully ladle the hot jam into hot, sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a perfect seal.
  13. Seal the jars immediately with sterilized lids. Label with the date and store in a cool, dark, and dry place.
  14. Don't reduce the sugar or lemon juice. Sugar is crucial for preservation and setting, while the acid in the lemon juice activates the natural pectin in the strawberries, ensuring a good set and a bright flavor.

Nutrition

Calories: 50kcalCarbohydrates: 13gProtein: 0.1g

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