Strawberry Jam

Joy of Spanish Cooking
by Joy of Spanish Cooking
1 Large jar
1 hr 10 min


Summer is here! Time flies, I can’t believe it’s June already (almost July!) . I love to see my veggie gersen blooming and to hear the birds singing, don’t you?!

With this nice weather, I already start feeling the coming of fresh ingredients that we will be arriving soon; raspberries, blueberries, asparagus, tomatoes, etc. and etc.! Can’t wait!

Today at my local farm I picked 5 pounds of fresh strawberries with my 23 month old daughter. I could have just eaten them right there they smelled so good (my daughter ate about one pound lol)

I had a craving for strawberry jam, so I made it! So easy to make at home and usually a lot healthier too. Seriously, you will want to forget about supermarket jellies, jams or whatever else they call them. This recipe includes lemon, strawberries and some sugar. Boom, done! Lets do it!

u-pick strawberries!

Recipe details
  • 1  Large jar
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 2 Ibs Strawberries (Use ripe strawberries)
  • 1 1/2 Cups Granulated Sugar
  • 4 oz Lemon Juice 1 medium lemon

Cut the strawberries into chunks and place them in a pot with 1 1/2 cups sugar and the lemon juice. Bring to a boil and then reduce to low heat.
Simmer for about 1 hour on low heat. Stir once in a while.
Half way thru, mash the mixture with a masher. I love to find chunks of fruit in my jam.
Dribble some of the jam onto a wooden spoon and wait a few seconds for it to cool. Run your finger through the jam. If it makes a clear path through the jam and doesn’t fill in, then the jam in ready.
Move the jam from the heat and transfer to a clean jar. Cover and cool completely before moving the jam to the fridge for long-term storage.
Enjoy and Bon Profit!
  • If you berries are very sweet, reduce the amount of sugar by 1/4 cup.
Joy of Spanish Cooking
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  • Westie Westie on Jul 12, 2021

    Will they keep in pantry without refrigeration?

    • See 3 previous
    • Luna Luna on Jul 17, 2021

      I use the following method: boil the jars and lids for at least 5 minutes (put them in the pan with the water still cold, good quality glass won't break as it heats up) and at the same time as you make the jam. Once it's done, remove glasses from the water, immediately fill with the hot jam, wipe the sides and close. Turn them upside down until they're cold. This will cause them to create vacuum, just like store bought preserves.

      (I'm not from the USA but I assume this will work for your glass jars too).

  • Eve Eve on Jul 16, 2021

    Could I cut the recipe in half. If not some will go to waste.