Homemade Is Best! Sublime Strawberry Jam

Homemade Is Best! Sublime Strawberry Jam

Whenever I see strawberries grown out in the open, I want to make jam. Enjoy the deliciousness of homemade jam.


Strawberries (small berry type)
2 packets
Granulated sugar
1/2 the weight of the strawberries


1. I used 2 packs of strawberries. Take the hulls off, wash the berries and pat dry. The strawberries weighed 600 g, and I used 300 g of sugar.
2. Put the strawberries, sugar, and lemon juice in an enamel pan and leave them for a while (preferably overnight).
3. Simmer over low heat, while stirring occasionally with a wooden spatula. If any scum rises, skim it out.
4. 30 minutes after the start of cooking, take a good look at the simmering jam while crushing a few of the berries with a wooden spatula.
5. The strawberry juice will gradually turn a deep dark red. When you stir up the bottom of the pan and the liquid has thickened enough that you can see the bottom for 1 to 2 seconds, turn the heat off. The jam is done in about 40 minutes of simmering.
6. Sterilize the jars to be used to store the jam for about 5 minutes in boiling water. Take them out of the water and dry them upside down on a kitchen towel.
7. Pack the jam into jars while it's still hot. Turn them over onto their lids and leave until cool. (This seals the jars air-tight.)
8. I got 2 and a half jars full from 2 packs of strawberries.
9. I wrapped up one jar as a present.
10. To clean up afterwards: Washing a pan after making jam in it is a big job. Wash it as soon as possible using the hot water used to sterilize the jars.
11. Take the lid off when you simmer the jam. I left the lid on once and took my eyes off of it for a boiled over and stained my stove-top strawberry color.

Story Behind this Recipe

I was very happy with the beautiful result so I've written the recipe down to remember.