How to Make Strawberry Jam!! Homemade Small Batch Preserves Recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

pectin

🥗Healthier: chia seeds

💰Cheaper: cornstarch

Chia seeds provide natural thickening.

Wash and rinse 2 lbs of fresh strawberries.

Using a melon baller, remove the stems and chop the strawberries into pieces.

Juice half of a large lemon into the strawberries, removing any seeds that may fall in.

Add 2 cups of granulated sugar to the strawberries and toss to coat.

Let the strawberry mixture sit on the counter for about 1 hour to macerate, or overnight in the refrigerator if preferred.

Transfer the macerated strawberries to a 4-quart pan.

Over medium-high heat, bring the mixture to a boil, stirring constantly to prevent sticking.

If the mixture starts to stick, lower the heat to medium and continue stirring.

Cook for about 20 minutes, stirring constantly, until the mixture thickens and the foam darkens.

Check for doneness by observing the foam; it should stir in easily and not remain on top.

Listen for a change in the boiling sound, indicating the mixture is thickening.

To test, place a spoonful of jam on a plate that has been in the freezer; if it holds its shape when tipped, it's done.

Transfer the hot jam into hot jars that have been preheated with boiling water for 10 minutes.

Use a canning funnel and ladle to fill the jars, leaving some headspace.

Seal jars with lids and bands, and store them in the refrigerator, labeling with the date.

Cooking Techniques

Equipment Needed

Spice Level: