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An image of a glass container with strawberry jam standing on grass with fresh strawberry fruit and leaves next to it.

Strawberry Jam

Agnieszka Weiner
A recipe for delicious, homemade strawberry jam.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 17 minutes
Servings 3 jars

Ingredients
  

  • 1 kg strawberries
  • 800 g sugar
  • 1 lemon juice and peel

Instructions
 

  • Put the strawberries into a colander, rinse them thoroughly under running cold water, drain and preferably leave them for some time to dry.
  • Once ready, remove the green tops, transfer to a non-metallic bowl and cover with sugar; leave for several hours/overnight.
  • The next day transfer the strawberries with sugar to a pan, add the lemon juice and rind, bring to boil; lower the heat and cook for 30 minutes. If you have to stir the jam, do it gently, so you don’t break the strawberries. Additionally, if there is scum on top, please remove it.
  • Leave the jam in a cold place for approx. 24 hours.
  • The next day remove the strawberries from the syrup (the lemon rind should be left in the liquid), keep them aside and bring the syrup to a boil.
  • Boil it on medium-high heat for 30 minutes, add the strawberries back and boil for 10-20 minutes more until the confiture reaches the right consistency.*
  • Pour the jam into prepared jars**, cover with lids, seal and put all the jars upside down on a towel, then cover them with the towel tightly. If you spill any of the confiture on top of the jar, clean it well.
  • Keep the jars covered for a few hours. Afterwards, you can keep them in a cool place for up to a year.

Notes

* This is the way to check if the jam has reached the right consistency:
  1. Put 1-2 saucers in a freezer for at least 30 minutes.
  2. After you simmered the jam for 30 minutes (step 4), take one saucer from the freezer, spoon a bit of jam on it and leave it for 1-2 minutes. If there is a skin on top that wrinkles when you touch it, the confiture is ready. If not, you have to cook it for a few minutes longer and re-test.
 
** There are many ways of sterilizing jars, but this is the one I have already used for a few years:
  1. wash jars and lids very well,
  2. put them in a big bowl,
  3. a minute or so before you are ready to put your jam in jars, pour boiling water into the bowl with jars,
  4. after at least 30 seconds gently take one jar from the bowl and pour in the jam,
  5. the jars will be very hot, so you have to use an oven glove to hold them.
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