I call this recipe Sophie’s Strawberry Jam. It is my take on strawberry jam and it might not be too out of the ordinary, but it sure is tasty!!
The Poteet Strawberry Festival was this past weekend, so I took the opportunity to buy a gagillion strawberries. I mean, they are fresh, delicious, and who doesn’t love helping local farmers?
With a gagillion strawberries on hand, I had just as many recipes flowing through my head. Unfortunately, some of the strawberries got soft on the trip home and needed to be used immediately. A jam is the perfect recipe for strawberries that need a second life.
This recipe doesn’t make a ton, but can sure as heck be doubled, tripled, even quadrupled if you so desire. You can use it on toast, to top ice cream, honestly wherever you think strawberries should go. This jam didn’t even last a day in my house it was so good!
Grab some bread, toast it up, slather on some butter and this jam *Chef’s Kiss*
Sophie's Strawberry Jam
Equipment
Ingredients
- 1 lb strawberries tops cut off, hulled, and sliced
- 1 2/3 C sugar
- 2 T & ½ tsp lemon juice freshly squeezed
- 1 small mason jar and lid 1 pint
- Water enough to boil mason jar*
Instructions
- Add strawberries and sugar to a saucepan and mix well.
- Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
- Once boiling, add lemon juice. Stir to combine.
- Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
- Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
- Cover and refrigerate (lasts around 2 weeks).
If keeping in pantry:
- Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
- Carefully pour jam into the mason jar (I used a wide mouth funnel).
- Place lid on and turn over the jar. Leave upside down for 10 minutes.
- This will seal the jam and allow you to store it in the pantry/counter/etc.
- Refrigerate after opening.
Notes
Ingredients:
1 lb strawberries (tops cut off, hulled, and sliced)
1 2/3 C sugar
2 T & ½ tsp lemon juice (freshly squeezed)
1 small mason jar and lid (1 pint)
Water (enough to boil mason jar)*
Directions:
- Add strawberries and sugar to a saucepan and mix well.
- Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
- Once boiling, add lemon juice. Stir to combine.
- Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
- Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
- Cover and refrigerate (lasts around 2 weeks).
If keeping in pantry:
- Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
- Carefully pour jam into the mason jar (I used a wide mouth funnel).
- Place lid on and turn over the jar. Leave upside down for 10 minutes.
- This will seal the jam and allow you to store it in the pantry/counter/etc.
- Refrigerate after opening.
*If you don’t plan on eating the jam immediately, this is for storing in pantry.
