Nothing says springtime to me like homemade jam. So bright, sweet, and slightly tangy from a hint of fresh lemon. It’s heaven spread on toast, or spooned over Greek yogurt, or even smothered over ice cream for dessert.
45 minutes is all you need to whip up this jam that will last you through the season. I chose to use strawberries for this post because it’s my favorite, but you can make homemade jam from pretty much any fruit your heart desires. This recipe works great for blueberry, raspberry, or even blackberry jam.
Below, I’ll walk through each simple step, and include helpful tips to make this smooth sweet treat.
HOMEMADE (STRAWBERRY) JAM
The first thing you need is fresh, clean fruit. I always say buy organic when you can. Either way, make sure to wash your berries well. Then slice off the tops and quarter them. Once their in the pot. I like to add in a few slices of lemon peel.
Some fruits, like lemons and apples, contain pectin in their skins. This chemical helps the jam thicken as it cooks and then cools. You can also use pectin powder if you find it, but this works just fine 🙂
Next, cut that some lemon in half and juice it right into the pot and add the sugar. Stir all that goodness together and bring it to a rolling boil. Let that bubble away for about 5 minutes.
Now it’s time to smooth it all out. First, take out the lemon peels. Use an immersion blender to blend the fruit, until you get the consistency you like. I prefer it mostly smooth with a few small chunks. Once you’re done, toss the lemon peels back in so they can keep doing their work.
Reduce the heat, and simmer the jam for about half and hour. You’ll want to stir it quite often, and don’t let it boil over.
Remove the jam from the heat, and let it cool, for at least another half hour, stirring frequently. Don’t worry if it doesn’t have the consistency of jam yet. As it cools and releases steam, it will thicken up a lot.
Pour the jam into a mason jar and let it continue cooling completely before putting the lid on tight and storing in the fridge!
This will last for a month or two… but you can also preserve this to last for much longer by partially submerging the closed jars into a pot of boiling water for a few minutes.
Homemade Strawberry Jam
- 2 cups strawberries (about 1 package)
- 1 1/2 cups sugar
- 1 lemon
- Throroughly wash the strawberries. Cut the tops off and quarter, then add to a pot along with the sugar.
- Slice a few peices of the peel off the lemon and add to the strawberries*. Then cut the lemon in half and squeeze all the juice in as well.
- Bring the mixture to a bubbly boil, stirring frequently.
- After letting it boil for about 5 minutes, remove the lemon peels and use an immersion blender to mix the berries until it’s a mostly smooth consistency. (I still like to have a few chunks. Really however you prefer it)
- Add the peels back to the pot, lower the stove temp and bring the jam to a simmer. Let it cook for about 30 minutes, stirring frequently. It should thicken a little bit but don’t worry if it’s still pretty thin.
- Turn off the heat and let the jam cool completely, continuing to stir it pretty frequently. As it cools, it should thicken up.
- When cool, pour the mixture into a mason jar, put the lid on tight and store it in the fridge.