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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix strawberries, sugar, water, pectin powder, and lemon juice in a large pot.
Cook on medium to high heat for 2 hours, stirring continuously until the mixture thickens and reaches a jam-like consistency.
For a jam with bits of fruit, cook for 90 minutes instead.
Sterilize your jar by boiling it in water for 10 minutes.
Allow the jam to cool down before refrigerating.
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For a smoother jam, cook for the full 2 hours. For a chunkier texture, reduce cooking time to 90 minutes.
How do I sterilize the jar?
Boil the jar in water for 10 minutes to sterilize it before filling it with jam.
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but ensure they are fully thawed and drained before using.
How long does the jam last?
The jam can last up to a year if properly sealed and stored in a cool, dark place.
What if my jam doesn't set?
If your jam doesn't set, you can re-cook it with a bit more pectin.
Can I reduce the sugar?
Reducing sugar may affect the set and preservation of the jam, but you can experiment with lower amounts.
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