How to make strawberry jam

Start with ripe berries

To make homemade jam, use fresh, ripe strawberries. It's okay if some berries are slightly underripe, but avoid overripe ones and trim off any bruises or blemishes—they can ruin the quality of the jam. Wash the strawberries thoroughly and drain them in a colander.

Weigh the berries

Core and chop the berries into small pieces. Weigh the chopped strawberries, making sure to subtract the weight of the container. The ideal amount depends on the size of the pan you're using, but for one batch of jam, you probably shouldn't use more than 1.4 kg of berries.

Cover with sugar

For every 450 grams of chopped berries, add 2 tablespoons of white granulated sugar and 1.5 teaspoons of store-bought lemon juice. Stir to completely coat the berries. Cover and refrigerate for at least a few hours, preferably overnight, but no more than 2 days.

Prepare the berries

The soaked berries will release a lot of juice. Stir the mixture to remove the sugar that has settled to the bottom, and place the pan over medium-low heat; stir frequently until the sugar dissolves.

Bring to a boil

Turn the heat to medium-high and bring to a boil. Stir frequently to prevent the mixture from sticking or burning, and to prevent the jam from boiling over. Simmer for about 20 minutes, until the jam reaches the desired temperature.

Check the readiness

The jam is ready when an instant-read thermometer or candy thermometer registers 104°C (212°F). The mixture should coat a spatula or fall in thick clumps, not flow smoothly. Another method: place a plate in the freezer beforehand and drop a drop of jam onto the cold plate. If the drop wrinkles when you push it, the jam is ready. Remove from the heat and skim off any foam that may have accumulated.

Can or refrigerate

Pour the jam into sterilized, hot jars. If desired, preserve using standard double boiler canning techniques. Otherwise, let the jam cool, then cover, refrigerate, and consume within a month.

Enjoy!

Enjoy homemade jam with toast, sandwiches, yogurt and granola, or however you like it.