- 2 1/3 cups strawberries, finely chopped (460 g)
- 3/4 cup granulated sugar (150 g)
- 1 teaspoon lemon juice (5 g)
- Pinch of kosher salt (1 g)
- In a medium pot, combine strawberries, granulated sugar, lemon juice, and kosher salt. Heat mixture over high heat, stirring constantly with a heat-proof spatula.
- Once the mixture starts to bubble up, reduce the heat down to medium-low.
- Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. If it takes several seconds for the line to fill back up, the jam is usually ready. I like to air on the side of caution and take jam off almost too early—if it’s not done yet, you can always put it back on the stove.
- Once ready, remove pot from the heat and transfer the jam to a heatproof container. Let the jam cool completely at room temperature, then transfer to the fridge.
- Stored properly in an airtight container, this jam will usually last for two months in the fridge.
- Be careful not to overcook the jam or it will set too hard! Remember that the jam will continue to cook once you take it off the heat, so you just want to remove it once it starts to thicken.
- I always like to make my jam in smaller amounts so that it doesn’t spoil. You can even cut this recipe in half if you want to make less jam overall.
- Category: Jam
- Method: Sauté
- Cuisine: American
Keywords: strawberry jam, jam, strawberries