I make strawberry jam only according to this recipe, I don’t look for others – the taste and smell of strawberries are preserved. And without thickener, it’s thick

🔪 Instructions

1. Prep the strawberries
   Cut the strawberries into halves or quarters, depending on size. Place them in a heavy-bottomed pot.
2. Macreate
   Sprinkle sugar over the strawberries and gently stir. Let sit for 1–2 hours or overnight in the fridge to draw out juices.
3. Cook low and slow
   Place the pot over medium-low heat. Add lemon juice. Simmer gently, stirring occasionally and skimming off any foam.
4. Watch for thickening
   As it cooks, the jam will reduce and thicken naturally (usually about 45–60 minutes). Test doneness by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
5. Jar and store
   Pour into sterilized jars and seal. Store in the refrigerator for short-term use or process in a water bath for long-term storage.

🫙 Tips for Success

• Don’t rush the cooking—it’s the slow simmer that brings out that rich texture and flavor.
• Use ripe, fragrant strawberries—they’re the real star here.
• Stir gently but regularly to prevent sticking or burning.
• For smoother texture, lightly mash the berries while cooking.

🌼 Final Thoughts

This recipe has become a non-negotiable staple in my kitchen—and once you try it, you’ll understand why. It’s simple, honest, and brings out the very best of strawberry season. The jam is beautifully thick, the flavor is pure, and the smell alone is enough to make your mouth water.

Once you taste it, you won’t go back to store-bought—or any other recipe. This is the strawberry jam I’ll be making for years to come, and I’m sure you will too.

Would you like a printable version of this jam recipe or tips on how to use it in baking or desserts?