Juicy chunks of strawberries make the sweetest jam. You’ll always want to keep a jar on hand.
I have a confession—this strawberry jam recipe is my guilty pleasure. Now, let’s put this into perspective. I’m not talking about devouring spoonfuls of jam straight from the jar—although I admit to possibly doing so on more than one occasion. No, it’s more about the way I use this jam that moves it rapidly to the top of my favorites list. You see, my favorite sandwich is peanut butter and jelly, but not just any jelly. It only counts when it features strawberry jam with big chunks of ripe, luscious strawberries.
Ok, now for part two of my confession. I was that horrible person who would always spoon through the jar or bowl of strawberry preserves, scooping out the largest strawberries. But on a serious note—I couldn’t help myself. I’m sure there are worse addictions in life than those big, juicy, sugar-sweetened strawberries. And, when you try this recipe, you’ll understand just how easy it is to get addicted to those strawberries. By the way, in case you were wondering, the difference between preserves and jam is that preserves typically contain larger pieces of fruit, making them chunkier. In contrast, jam is generally more spreadable and smoother.
Of course, my guilty pleasure doesn’t stop at sandwiches. This fruit-filled jam is equally good over ice cream, inside crêpes, as a filling for pastries, as a topping for buttered sweet rolls, and spooned over oatmeal. The possibilities are endless, and I’m sure you can find many uses for what I consider to be the best jam ever!
There are a few things to remember when making jam. First, lower the heat as soon as the mixture in the pot reaches a boil. Second, stir it frequently to avoid the jam burning on the bottom of the pan. Finally, I like to use a candy thermometer to ensure it reaches 220°F, which allows the jam to set properly. Follow these steps, and you will have the most irresistible jam.
How to use other sweeteners and flavor additions
I like to make this strawberry jam recipe with honey since I don’t typically use sugar. However, I don’t use as much sweetener as this recipe calls for. With honey, it takes only one-half to one cup to sweeten the two pounds of berries. The difference depends on how sweet your strawberries are to begin with. I find that very ripe berries don’t need as much sweetener. Maple syrup can also be used in the same amount as honey. My favorite keto sweetener is an allulose/monk fruit blend. I recommend starting with one-third of a cup and tasting to check the sweetness. You may want to increase the amount up to two-thirds of a cup to reach the sweetness you like. Coconut sugar and date sugar are other options. I recommend starting with half the sugar amount in the recipe below, increasing it a little at a time until you reach the desired sweetness.
You can easily substitute orange juice for the lemon juice to provide a slightly different flavor profile. Don’t omit the citrus because it helps set the jam while brightening the flavor. Adding a teaspoon of vanilla extract after removing the pot from the heat, or a cinnamon stick during cooking, can enhance the jam’s flavor. A pinch of salt added during cooking can also bring out the strawberries’ flavor.
How do I store leftovers?
After heating, spoon this strawberry jam into clean, sterile jars and close tightly. It will keep in the refrigerator for up to 1 month. Once chilled, you can also freeze it for up to 1 year in freezer-safe containers.
Serving suggestions
This strawberry jam recipe has so many wonderful uses, you may not know which way to turn first. I’m a sucker for savory and sweet in the morning, and I used to always spread strawberry jam on my egg sandwich from a leading fast-food chain. That’s why I highly recommend adding it to this Egg McMuffin Recipe or these Frozen Breakfast Sandwiches. Create the ideal sandwich with the jam, Homemade Peanut Butter, and fluffy, soft White Bread. For a real treat, try it with this Chocolate-Zucchini Bread. It’s so good. Add a dollop to Protein Oatmeal or spread it on Oatmeal-Chocolate Chip Muffins for the perfect start to the day.
Strawberry Jam Recipe
Ingredients
- 2 pounds fresh strawberries washed, hulled, and halved or quartered
- 2 cups granulated sugar
- Juice of 1 lemon
Instructions
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Add the cut strawberries, granulated sugar, and lemon juice into a large, heavy-bottomed pot. Stir well to coat the fruit evenly.
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Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer.
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Stir frequently to prevent burning, and continue cooking for about 45 minutes until the jam thickens and reaches 220°F on a candy thermometer or shows a gel-like set when tested on a chilled plate.
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Remove the pot from the heat. If needed, skim off any foam from the top. Carefully ladle the hot jam into sterilized jars, leaving a little space at the top.
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Allow the jam to cool to room temperature before sealing and refrigerating or processing further for longer storage.
Nutrition
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