Strawberry Lemon Jam
Capture the essence of summer in a jar with this delectable Strawberry Lemon Jam, a vibrant blend of sweet, ripe strawberries and zesty lemon. This easy homemade jam recipe uses just five simple ingredients, including fresh fruit, tangy lemon juice, and liquid pectin, for a perfect balance of sweetness and tartness. With only 15 minutes of prep time and a straightforward cooking process, you’ll be rewarded with a lusciously thick, spreadable jam that’s bursting with bright, fruity flavor. Ideal for spreading on toast, dolloping onto yogurt, or gifting to loved ones, this small-batch strawberry lemon jam is as versatile as it is delicious. Plus, learn tips for achieving the perfect set and proper canning methods to preserve your jam for up to a year!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1000 grams fresh strawberries
- 600 grams granulated sugar
- 2 tablespoons lemon zest
- 60 milliliters freshly squeezed lemon juice
- 1 packet liquid pectin
Directions
Step 1
Wash the strawberries thoroughly, remove the stems, and cut them into halves or quarters if they are large.
Step 2
In a large mixing bowl, combine the strawberries and sugar. Use a potato masher or fork to mash the strawberries until slightly chunky. Let the mixture macerate for 10 minutes to release the natural juices.
Step 3
Transfer the strawberry mixture to a large, heavy-bottomed saucepan and place it over medium-high heat.
Step 4
Add the lemon zest and freshly squeezed lemon juice to the saucepan and stir to combine.
Step 5
Bring the mixture to a rolling boil, stirring frequently to prevent sticking or burning.
Step 6
Once boiling, add the liquid pectin while stirring continuously. Allow the mixture to boil vigorously for 1-2 minutes, then reduce the heat to medium-low.
Step 7
Simmer the jam for 15-20 minutes, skimming off any foam that forms on the surface as needed, until the mixture thickens and reaches your desired consistency.
Step 8
To test if the jam is ready, place a small spoonful onto a chilled plate and tilt it. If the jam moves slowly and thickens, it is ready. If not, cook for another 5 minutes and test again.
Step 9
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean with a damp cloth, then seal with lids and screw bands.
Step 10
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, then remove them to cool completely on a towel-lined surface.
Step 11
Once cooled, check the seals and store the jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
| Serving size | (1687g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2634.2 |
| Total Fat 3.2g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13.8mg | 0% |
| Total Carbohydrate 685.2g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 650.4g | |
| Protein 7.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 184.9mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1547.2mg | 0% |
Source of Calories