Strawberry Jam
Servings: 16 servings
Calories: 58cal
Ingredients
- 1 cup granulated white sugar
- ¼ cup lemon juice
- 1 lb strawberries 2 cups, diced
Instructions
- Wash, hull, and dice your strawberries.
- In a medium saucepan, add the diced strawberries and sugar. Mix to combine and bring to a soft boil. Once boiling, add your lemon juice.
- Turn down the heat and simmer for 30 minutes, or until the sauce coats the back of a spoon. Stir regularly so the strawberries don't burn or stick to the bottom of the pan. Your jam will be done when it reaches 220F on an instant read thermometer.
- Remove from heat and allow to cool.
- You can mash your strawberries or leave them alone, depending on the consistency you want.
- Place the cooled jam in a pint sized jar. Enjoy immediately or cover with a lid and store in the refrigerator.
Notes
- This recipe will make 1 pint of strawberry jam. You can easily double or triple the recipe.
- You can tell when your jam is done cooking when it reaches 220F on an instant-read thermometer. Don't be off-put if your jam seems too liquidy as it can take up to 48 hours for it to fully set in the refrigerator. It's best to clip a sugar thermometer to the side of your pot as the jam boils or to use an instant-read thermometer to test the temperature before taking the mixture off of the heat.
Nutrition
Serving: 1serving (2 Tbsp) | Calories: 58cal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 5mg | Iron: 1mg