🍯 Quick and Easy Strawberry Jam 🍓
Ingredients:
2 pounds fresh strawberries, hulled and halved (about 4 cups)
4 cups granulated sugar
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
Optional: 1 teaspoon pure vanilla extract for added depth
Instructions:
Prepare the Strawberries:
Rinse the strawberries under cool water, pat them dry, and remove the stems. Cut them in half or quarters if they’re particularly large. For a smoother jam, mash them lightly with a potato masher or blend partially with an immersion blender.
Combine Ingredients:
In a large, heavy-bottomed pot, combine the prepared strawberries, sugar, and lemon juice. Stir gently until the sugar begins to dissolve. If you’re using vanilla extract, add it now for a hint of aromatic warmth.
Cook the Mixture:
Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce the heat slightly and let it simmer for about 20-25 minutes, or until the jam thickens and coats the back of a spoon. Skim off any foam that forms on the surface during cooking.
Test for Doneness:
To check if the jam is ready, place a small spoonful on a chilled plate and let it sit in the freezer for 1-2 minutes. If it wrinkles when pushed with your finger, it’s done. If not, continue cooking and test again in a few minutes.
Jar and Store:
Remove the pot from heat and let the jam cool slightly. Carefully ladle the warm jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal tightly with lids and store in the refrigerator for up to 3 weeks, or process in a water bath for longer shelf life.