2 pounds fresh strawberries*
1 ½ cups granulated sugar
½ lemon, juiced*
How to Hull Strawberries
Pull the stem/leaves off of the strawberry.
Insert a paring knife on the edge of the white part of the strawberry angled inward.
Rotate the knife around making a full circle.
Scrape the white part out with the knife.
Repeat with all of the strawberries.
Cooking the Jam
Using a large knife roughly chop all of the berries.
Over medium heat in a large pan, add the strawberries, sugar, and lemon juice, stirring continuously. The strawberries will begin to release water..
Once they do, turn the heat to medium high until the mixture boils rapidly. Boil at a full rolling boil for 20-25 minutes, stirring continuously.
Once the mixture begins to thicken and most of the water has evaporated, turn off the heat. The jam should be syrupy, not be frothy, and will begin to stick to the sides of the pan. It should be about 220 degrees.
Allow the jam to cool in the pan for 30-45 minutes, stirring occasionally.
Strawberries: I have only tested this recipe with fresh strawberries, but I imagine frozen strawberries would work as well. Do not thaw before cooking. The simmer time will need to be increased by at least 10 minutes.Lemon Juice: If you do not have lemon juice on hand, it can be omitted. Strawberry jam without lemon juice will have a slightly sweeter flavor.
This jam is not canned, like the jam purchased from the store. Canning is a method of food preservation. Food is processed in airtight jars at high temperatures to kill microorganisms and create an airtight seal. Opened jam should always be refrigerated and has a much shorter shelf life than shelf stable jam. Learn more about how to can jam.
Refrigerator: Store leftover homemade jam in a jar or airtight container in the fridge for up to 5 days.
Use strawberries that are in season. They will have the best flavor and be super sweet.
Cut the strawberries. The larger the strawberry pieces, the chunkier the jam will be. I prefer mine to have some large pieces of strawberries so I recommend a rough chop. For smoother jam, finely chop the berries.
Bring to a rolling boil. Since the recipe does not use pectin, boiling the strawberries is how the jam thickens. This step is crucial. The jam should reach about 220 degrees after 20-25 minutes of boiling.
Stir continuously. Stirring ensures the jam does not burn as it is at full rolling boiling.
Allow the water to evaporate. Keep boiling until the water is almost gone and the jam thickness. If after 25 minutes, it has still not thickened, turn up the heat and keep cooking it.
Let the jam cool. The jam will be extremely hot. Allow it to cool in the pan, off the heat for about 30-45 minutes before putting it in the fridge.