Strawberry Jam

Photos by House of Stills

This pantry staple is easier to make than you probably think! When strawberry season is in full swing, I take full advantage and load up on strawberries to make a huge batch to share with family and friends. Franco’s young cousins ask me for this every single summer and I love that they love it so much – in their words, it’s the best strawberry jam EVER.

The most tedious part of this entire recipe is the washing and trimming of the strawberries – other than that, it’s pretty much fool-proof and while it’s cooking, your house will smell divine! I always say that it smells like a Lipsmacker chapstick (my 90’s girls will know exactly what I mean). I wish I could bottle up the smell!

Feel free to double, triple, even quadruple this recipe, if the size of your pot allows it! Might as well take full advantage of buying a case of strawberries and bottle up that sweet summer goodness to last year-long! I mostly make huge batches of these because I love to share it with people and it keeps well in a pantry year-round. It’s quite literally a way to bottle up summer!

Enjoy! XX

Strawberry Jam

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast
Servings 4 125 ml jars

Equipment

  • 125 ml Mason jars

Ingredients
  

  • 8 cups fresh summer strawberries washed
  • 2.5 cups sugar
  • ¼ cup lemon juice
  • 2 tsp pure vanilla extract

Instructions
 

  • Remove the stems from the strawberries and cut in half, lengthwise.
  • Reserve one cup of the strawberries and purée in a blender.
  • Place the remaining strawberries in a large heavy-bottom pot (I use my Le Creuset French oven).
  • Turn on the stove to medium-high heat and mix in the remaining ingredients (including the purée). Stir until well-combined.
  • Using a potato masher (or a wooden spoon), crush the strawberries as they cook, until you achieve your desired consistency (I like mine with just a few chunks).
  • Bring the whole to a low boil and lower the heat to simmer. Let reduce and thicken for roughly 45 mins, stirring constantly.
  • Once thickened (the jam should stick to the your wooden spoon, and drip very slowly), you can begin to jar into cleaned mason jars.
  • Jar them HOT and using new caps with fresh seals.
  • Meanwhile, bring a large pot of water to a boil, with the closed jarred jam placed inside, completely submerged. Boil for 10 minutes.
  • Turn off the stove, and let cool completely.
  • Once cooled, remove from the pot and let rest upside down overnight. Then it is ready to use.
  • Once opened, store in the fridge.
Keyword Berries, Jam, Strawberry