Homemade Strawberry Jam
Homemade Strawberry Jam
The Easiest Homemade Strawberry Jam Recipe: Delicious Jam Made with Fresh Seasonal Strawberries
I picked up a carton of strawberries at the supermarket, which were on sale and looked great, and decided to make homemade strawberry jam! Although they were small, they were fresh and of the ‘Seolhyang’ variety. I happened to have unrefined cane sugar at home, so I used that instead of regular sugar. You can adjust the sugar amount based on the sweetness of your strawberries. Chopping the strawberries finely makes for a delightful texture in the jam and also makes it much easier to simmer. Enjoy this delicious homemade jam made with seasonal strawberries!
Ingredients- 970g Fresh Strawberries
- 300g Unrefined Cane Sugar (adjust to strawberry sweetness)
- 5 Tbsp Lemon Juice
Cooking Instructions
Step 1
First, let’s thoroughly wash the strawberries. Briefly soak them in water with a little vinegar, then carefully remove the stems. Rinse them under running water multiple times, drain them in a colander, and pat them dry to remove excess moisture.
Step 2
Now it’s time to finely chop the strawberries. Use a knife to cut the strawberries into small pieces. This will give you a pleasant texture with strawberry chunks in the jam and make it much easier to achieve the right consistency.
Step 3
Place all the prepared strawberries into a pot. Add the unrefined cane sugar in two installments. Stir gently with a spatula or spoon to help the sugar dissolve evenly into the strawberries. Mix until the sugar is completely dissolved.
Step 4
If you prefer a smoother jam texture, you can mash the strawberries further using a potato masher. This step is optional and can be done if you desire a smoother consistency.
Step 5
Place the pot over low heat and stir continuously as it begins to simmer. It’s crucial to keep stirring to prevent the jam from sticking or burning.
Step 6
As the jam cooks, foam may rapidly rise to the surface. Skim off this foam with a spoon. If the foam becomes too much to handle, you can temporarily turn off the heat, wait for the foam to subside, and then turn the heat back on.
Step 7
Once the jam has thickened slightly and the color has deepened, add the lemon juice. Lemon juice adds a pleasant tartness and also acts as a natural preservative.
Step 8
After adding the lemon juice and the jam comes back to a boil, turn off the heat immediately. It’s best to let the hot jam cool down slightly and let some of the steam escape before transferring it to jars.
Step 9
Prepare your jam jars by sterilizing them in boiling water (heat sterilizing). Carefully ladle the warm strawberry jam into the sterilized jars.
Step 10
Once the jam in the jars has cooled completely, seal them with lids and store them in the refrigerator. Enjoy your fresh and delicious homemade strawberry jam!
