Homemade Strawberry Jam
Quick and easy homemade strawberry jam recipe without pectin, requiring simple ingredients. Great homemade jam recipe for cake or cookie fillings.
Servings: 2 Cups
Calories: 300kcal
Ingredients
- 4 ½ cups Strawberries Fresh, Washed and patted dry,
- ½ cup Granulated sugar
- 2 tablespoon Lemon juice Freshly squeezed
Instructions
- In a food processor, blend strawberries until you have a puree-like consistency.
- Run this puree through a fine sieve to remove seeds (optional).
- Pour the strawberry puree in a large non-stick saucepan and cook on medium-high heat.
- Add sugar and lemon juice and mix until combined.
- Keep stirring frequently until jam thickens and bubbles are covering the surface (about 12 minutes).
- Pour jam into a clean jar and let it cool down completely.
- Then, seal the jar and refrigerate up to 10 days. Enjoy!
Notes
- Adjust the amount of sugar based on your preference.
- If you want a super smooth jam, use a sieve at then end to remove all the seeds.
- Enhance the color by mixing in some red food coloring at the end.
- You must use a nonstick saucepan.
- Mix in some extracts like vanilla or almond at the end for a different flavor profile.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed jar in the refrigerator for up to 10 days.
Nutrition
Calories: 300kcal | Carbohydrates: 75g | Protein: 2g | Fat: 1g | Sodium: 3mg | Potassium: 495mg | Fiber: 6g | Sugar: 66g | Vitamin A: 40IU | Vitamin C: 196.4mg | Calcium: 52mg | Iron: 1.3mg