strawberry jam

Here’s a simple and classic Strawberry Jam recipe — fresh, fruity, and perfect for spreading on toast, pancakes, or using in desserts.

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🍓 Homemade Strawberry Jam

Ingredients:

• 1 kg (2.2 lbs) fresh strawberries, hulled and halved

• 700 g (3 1/2 cups) granulated sugar

• Juice of 1 lemon (about 2 tbsp)

Optional: 1 tsp vanilla extract or a pinch of salt for extra depth

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👩‍🍳 Instructions:

1. Prep the Strawberries:

   • Wash, hull, and halve (or quarter) the strawberries.

   • In a large bowl, toss them with the sugar and lemon juice.

   • Let sit for 30–60 minutes (or overnight in the fridge) to draw out juices — this helps with flavor and consistency.

2. Cook the Jam:

   • Transfer the mixture to a wide, heavy-bottomed saucepan or jam pot.

   • Bring to a boil over medium-high heat, stirring frequently to avoid burning.

   • Once boiling, reduce heat slightly and simmer for 20–30 minutes, stirring often. Skim off any foam.

3. Check for Set:

   • Use the cold plate test: Put a small plate in the freezer before cooking. Drop a spoonful of jam on the cold plate — if it wrinkles when you push it with your finger, it’s ready.

   • If it’s still too runny, cook for a few more minutes and test again.

4. Jar the Jam:

   • Pour hot jam into sterilized jars, leaving a bit of space at the top.

   • Wipe rims clean, seal with lids, and let cool at room temperature.

   • Store in the fridge for immediate use, or water-bath process for longer shelf life (10 minutes in boiling water for sealed jars).

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🍽️ Tips:

• For chunky jam, mash lightly with a potato masher.

• For smooth jam, blend before cooking or use an immersion blender after.

• Add rhubarb, raspberries, or basil for a creative twist.

Would you like a sugar-free version, one using chia seeds (no pectin), or a small-batch quick jam?