Use ripe, summer strawberries at their peak for this, and you will be rewarded with a stunning fruit jam with a pure fruit flavor. It’s fairly simple to make, taking just around a half hour start to finish, and produces a sweet condiment with multiple uses. Swirl it into plain yogurt and top with granola for a delicious and healthy breakfast. Smear it on a buttery piece of toast or, as I saw my daughter do, cut thick slices of brie cheese onto a hearty piece of warm sourdough and dollop with the jam. It’s also wonderful when spread onto homemade sponge cake and layered with fresh whipped cream for a delectable dessert.

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Strawberry Jam

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Use ripe, summer strawberries at their peak for this, and you will be rewarded with a stunning fruit jam with a pure fruit flavor. It’s fairly simple to make, taking just around a half hour start to finish, and produces a sweet condiment with multiple uses. Swirl it into plain yogurt and top with granola for a delicious and healthy breakfast. Smear it on a buttery piece of toast or, as I saw my daughter do, cut thick slices of brie cheese onto a hearty piece of warm sourdough and dollop with the jam. It’s also wonderful when spread onto homemade sponge cake and layered with fresh whipped cream for a delectable dessert.

5 from 3 votes

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Course Sauce, Side Dish

Servings 0

Ingredients

 

• 1 pound ripe strawberries
• ½ cup plus 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions

 

• Remove the stems from the strawberries and place the fruit in a medium saucepan. Add the sugar and use a potato masher to mash the fruit quite well, with some small chunks remaining. Stir in the lemon juice.
• Place the pot over medium heat and bring to a simmer. Allow it to cook at a steady simmer for about 10 minutes, stirring occasionally incase it is sticking to the bottom. Increase the heat and rapidly boil for 1-2 minutes, stirring frequently. It may stick to the pot, but just try to scrape it up when you stir. When it’s finished, there should be no large pools of liquid and should look thickened (it will thicken further as it cools).
• Remove from the heat and allow to cool slightly. Transfer the jam to a glass jar, cover and refrigerate. The jam will keep for a week or more, refrigerated. Note that this recipe does not involve preservation by canning technique, and the jam must be refrigerated.

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