There’s something immensely gratifying about a homemade strawberry jam recipe. It feels very old school and motherly and the ultimate kitchen-to-table labor of love. Just because grocery stores are outfitted with all kinds of jams these days, especially ones without sugar, doesn’t mean there’s no place anymore for making it yourself. Let this strawberry jam recipe be your advent into the world of DIY preserves. Later, experiment with all types of berries! Enjoy!
Fills 4 8-ounce jars
- 8 cups strawberries, stems removed
- 1 cup maple syrup
- ¼ cup lemon juice
- 2 packages liquid pectin
- About four 8-ounce mason jars with sealed lids and rings
Thoroughly wash the mason jars and lids with warm water and soap. Place the lids in a simmering pot of water while you prepare the jam. In a separate, large pot, place the jars side by side standing upright without their lids. Fill the pot with water, but not the jars, up until ¾ the height of the jars. Bring heat to a simmer.
In another pot, add the strawberries, maple syrup and lemon juice. Bring to a boil. Stir and cook for about 10 minutes. The strawberries will break down and the juices will cook off. Remove the pot from the stove and stir in pectin. Return to the heat and cook and stir for another 10 minutes. Safely remove the jars from the heated pot and place on a table. Scoop or pour the jam evenly into the jars. Place lid on the jars and twist their rings tightly closed.
Safely place the tightly closed jars with jam into the pot where the jars originally were in. Add more water so that the jars are submerged as much as possible. Boil the water for 10 minutes. Safely remove the jars and place them in a safe place to cool. If not eating right away, store the jars in a dark, cool place.
Image Credit: Benson Kua