Homemade Strawberry Jam Recipe

Wash the strawberries thoroughly and remove the stems. Cut larger strawberries into halves or quarters.

Place the prepared strawberries in a large pot and crush them using a potato masher or fork. You can adjust the level of chunkiness according to your preference.

Stir in the granulated sugar and lemon juice. Mix well to combine.

Let the mixture sit for about 30 minutes to allow the sugar to dissolve and the flavors to meld.

Place the pot over medium-high heat and bring the strawberry mixture to a rapid boil.

Stir frequently and continue boiling for about 20-25 minutes, or until the jam thickens and reaches a temperature of 220°F (104°C).

Skim off any foam that forms on the surface during boiling.

Test the consistency of the jam by placing a small amount on a cooled plate. It should set and wrinkle when pushed with a finger.

Once the jam is ready, remove the pot from the heat and let it cool for a few minutes.

Carefully ladle the hot jam into sterilized jars, leaving about a quarter inch of headspace at the top. Seal the jars with sterilized lids and rings.

Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

When complete, remove the jars from the water bath and let them cool completely. As the jam cools, you'll hear a popping sound indicating that the jars are properly sealed.

Store the sealed jars in a cool, dark place. Once opened, keep the strawberry jam in the refrigerator.

Spread the delicious homemade strawberry jam on toast, pancakes, waffles, or use it as a topping for desserts.