Ingredients
Scale
- 2 1/3 cups (460g) Strawberries: You can use either fresh or frozen strawberries for this recipe. If using fresh, make sure they are ripe for the best flavor. Chop them finely to help them break down faster.
- 3/4 cup (150g) Granulated Sugar: Sugar does more than just sweeten the jam; it helps preserve it and creates that thick, jammy texture.
- 1 teaspoon Lemon Juice: The acid in the lemon juice brightens the strawberry flavor and helps the jam set properly. Freshly squeezed juice works great.
- Pinch of Kosher Salt: A tiny bit of salt balances the sweetness and makes the strawberry flavor stand out even more.
Instructions
- Combine Ingredients: In a medium saucepan, add your chopped strawberries, granulated sugar, lemon juice, and a pinch of salt. Give everything a good stir with a heatproof spatula to combine.
- Heat the Mixture: Place the saucepan over high heat. You’ll need to stir it constantly as it heats up to prevent the sugar from burning. Once the mixture starts to bubble up vigorously, reduce the heat to medium-low.
- Cook and Thicken: Continue cooking the jam for 10-15 minutes, stirring the whole time. The mixture will start to thicken and become more syrupy.
- Test for Doneness: To check if the jam is ready, I do a simple test. Run your spatula through the middle of the jam along the bottom of the pan. If the path you created takes a second or two to fill back in, your jam is ready. I find it’s better to take it off the heat a little early. You can always cook it a bit longer if it doesn’t set, but you can’t fix overcooked jam.
- Cool and Store: Once the jam is thick enough, remove it from the heat. Carefully pour the hot jam into a heatproof jar or container. Let it cool completely to room temperature before putting the lid on and moving it to the fridge.
Notes
- Chop Your Strawberries Well: Finely chopping the strawberries helps them break down quickly and creates a smoother jam. If you prefer a chunkier texture, you can leave the pieces a bit larger.
- Don’t Walk Away: This jam cooks quickly, and the sugar can burn easily. Stirring constantly is important for a smooth texture and to prevent sticking.
- Trust the Spatula Test: The jam will look a little runny when it’s hot, but it will thicken a lot as it cools. The spatula test is a reliable way to know when it’s done without overcooking it.
- Use a Wide Pan: A wider pan provides more surface area, which helps the water evaporate faster. This can speed up the cooking time and help the jam thicken more efficiently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stove-top cooking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50 kcal
- Sugar: 12g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg