This fool proof, 4-ingredient Strawberry Jam comes out perfect every single time! Enjoy it any time of the year since you can use fresh or frozen berries!
1-2Tablespoonsfresh lemon juice(about the juice from one lemon)
Instructions
Wash and dry jars with lids.
In a 3.5 quart pot, over medium-high heat, add frozen strawberries, sugar, strawberry Jell-O and lemon juice. Stirring regularly.
Once sugar has dissolved (this takes anywhere from 8-10 minutes), take a potato masher and begin mashing all the berries until mostly smooth. Allow the mixture to come to a gentle boil then turn down to a simmer for about 5-6 minutes.
As it simmers, you’ll notice a light pink foam gathering at the top. Skim off any “foam” from the top of the simmering jam using a spoon. This will produce a lot of foam so it’ll take a little time to skim it off.
Remove from heat and pour into clean jars. I find it easiest to do with a wide mouth funnel (non affiliated link)
Wipe the edges of the jar with a clean, slightly damp cloth. Then screw on the lids. Allow the jars to cool completely on the counter then put into the refrigerator. Mixture fully thickens into a jam consistency after it has chilled in the refrigerator for at least 24 hours. Store in the refrigerator for up to a month.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
This makes just over (3) 11 ounce jars worth of jam.
Fresh berries can be used. Substitute with 4 cups of fresh.
If not using strawberry Jell-O, use 1 (3 ounce) pouch Certo liquid fruit pectin instead and increase sugar to 4 cups.
It seems like a lot of sugar but it is perfectly balanced. Use less sugar if you prefer. Or if your strawberries are more tart, then add more sugar.
Jam can be stored in the freezer for up to a year.
I prefer to skim the foam off the top of the jam because it looks better while in the jars. However, this step is totally optional. It’s impossible to skim all the foam off the top but as long as you get a majority of it, it will look much nicer in the jars.
You can also can the jam using a water bath canning procedure. Follow directions here.
This makes (3) 11-ounce jars of (4) 8-ounce jars with some extra.