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Homemade Strawberry Jam Recipe

strawberry jam

We had been to a nearby strawberry farm and as a result of it, had about 5 pounds of strawberries. There was nothing in mind other than to make the strawberry jam. Homemade – the best, feel so content and happy when my kiddo doesn’t want to have his favorite store bought jam and prefers for his mom made jam Smile.

Homemade Strawberry Jam without Pectin / Homemade Strawberry Jam using Lemon Juice



4 lbs. fresh strawberries, hulled

5 cups granulated sugar

3/4 cup (or more) lemon juice



1. Wash the strawberry and dry them using a paper towel. Chop and then mash- optional( I didn’t mash)

2.In a pot,bring in the strawberries, sugar and lemon juice and stir at low flame until the strawberries are dissolved. Then increase the flame to high and continuously stir( but make sure it is not burnt) until it reaches a thick sauc-ey consistency as in the video.

Right consistency for the Perfect Strawberry Jam

3. Transfer it to sterile jar ( s) and seal. Put the jars for water bath for longer shelf life and then refrigerate. Have it over bread/bagels or lick it as such Smile.  I was able to make 1 big jar and 1 medium size jar full of jam. The petite jar in the picture was shared with one of our friends Smile.

How to sterilize the jars

Bring a pot of water to boil. Switch off the flame and put the pre-washed jars and lids into the hot water for about 10 minutes. Remove and wipe off the moisture using a paper towel or a clean towel and place it over a clean towel/ paper until the jam is transferred.

Water Bath

Place the jam filled –sealed jars in hot boiling water for about 10- 15 minutes exactly. This will help in the long shelf life of the jam/preserves.

Repairing the runny jams

If the jam is runny even after a long stir or if you feel that the already canned jam is runny the quick fix is to add some lemon juice and stir. The jam will get fixed Smile.

Other important things to remember

I referred so many recipes all around the web,which called for about 10 minute stirring, which didn’t work out (atleast for me)…you need to stir even more longer for the perfect jam consistency. While stirring make sure you are doing it continuously, else you have high chance of burning it, and also at the last stage, making usre it is not overdone.

For the mentioned quantity I split into three portions ( half the way I realised Winking smile ) and continued stirring, as frequent stirring is easier with small quantity.

Recipe Source allrecipes and so many websites were referred.

Label Courtesy : eatdrinkchic

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