It’s Strawberry Season! Naturally, as soon as I saw these beautiful strawberries at the farmers market, I bought a small fortune of them to use in a variety of recipes this week. We’re starting with a must-have, strawberry jam!
This jam is incredibly easy to make & is the perfect way to preserve this early summer favorite. I have a few non-negotiables when it comes to homemade jams. The first is you must use freshly squeezed lemon juice & pop the peel into the pot. The pith of the lemon contains natural pectin, which helps your jam come together beautifully. The second non-negotiable is letting the fruit & sugar sit for at least an hour before cooking. The sugar will pull the juices out of the strawberries, resulting in a much better jam.
Ingredients
Method
- Add all of your ingredients to a large pot. Stir and let sit for 1 hour.4 Cups Strawberries, sliced, 2 Cups Sugar, 1 Lemon, juiced
- Cook over medium heat until boiling. Reduce heat to low & simmer until thickened.
- Transfer to preheated jars. Let cool at room temperature.
The pith of the lemon has lots of natural pectin! Add it into the pot while cooking
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