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**The Only Strawberry Jam Recipe I Trust – Full of Flavor and No Thickeners**
There’s something truly magical about homemade strawberry jam. The sweet, vibrant flavor of ripe strawberries paired with the rich, jammy texture is a treat that’s hard to beat. While many store-bought jams contain artificial thickeners and preservatives, this **strawberry jam recipe** keeps things simple, relying solely on the natural sweetness of the strawberries and a few pantry staples to create a jar of jam you’ll want to savor all year long.
If you’ve ever wanted to make your own strawberry jam but were hesitant about using thickeners or pectin, this is the recipe for you! It’s easy to make, requires only a handful of ingredients, and results in a strawberry jam that is full of natural flavor, with no need for added thickeners.
### **Why This Strawberry Jam Recipe Is the Best**
– **All-Natural Ingredients**: This recipe uses only fresh strawberries, sugar, and lemon juice. That’s it! No artificial pectin or thickeners are needed.
– **Full of Flavor**: The key to this jam’s amazing taste is using the ripest, sweetest strawberries you can find. The strawberries shine through, creating a pure, authentic strawberry flavor.
– **Simple and Easy**: Making homemade jam may seem intimidating, but this recipe is straightforward and beginner-friendly. There’s no need for any fancy equipment—just a large pot, a wooden spoon, and a few jars.
– **No Thickeners Required**: This recipe doesn’t require any added pectin or commercial thickeners, which means you get a jam that’s closer to nature and free of any unnecessary ingredients.
### **Ingredients for the Best Strawberry Jam**
To make this amazing homemade strawberry jam, you’ll need the following ingredients:
– **4 cups fresh strawberries**, hulled and chopped
– **2 cups granulated sugar**
– **1/4 cup lemon juice** (freshly squeezed)
– **1/2 teaspoon butter** (optional, to help reduce foaming)
### **How to Make Strawberry Jam (No Thickeners Required)**
The process for making this delicious, all-natural strawberry jam is simple and only takes about an hour of your time. Here’s how you can do it:
#### 1. **Prepare the Strawberries**
Start by washing your strawberries thoroughly. Hull them (remove the green tops) and chop them into small pieces. You can mash them slightly with a fork or potato masher if you prefer a smoother texture, or leave them chunkier if you like a bit of texture in your jam.
#### 2. **Cook the Strawberries**
Place the chopped strawberries in a large, heavy-bottomed pot or Dutch oven. Add the **sugar** and **lemon juice**, stirring well to combine. The lemon juice helps balance the sweetness and aids in the natural setting of the jam.
Let the mixture sit for about 10 minutes to allow the strawberries to release their natural juices and the sugar to dissolve.
#### 3. **Simmer the Jam**
Once the mixture is ready, turn the heat to medium-high and bring it to a gentle boil. As it heats up, stir frequently to prevent burning or sticking to the bottom of the pot.
You’ll notice that the strawberries begin to break down and release more juice as the mixture boils. Let the jam simmer for about **25-30 minutes**, stirring occasionally. The key here is to cook the jam down until it thickens naturally without the need for added thickeners. If foam starts to form at the top, you can add a **small amount of butter** to reduce the foam and give your jam a smoother finish.
#### 4. **Check for Doneness**
To check if your jam is ready, use the “plate test”: Place a small plate in the freezer before you start cooking. When you think your jam has thickened enough, drop a spoonful of the jam onto the cold plate. Let it sit for a minute, then run your finger through it. If the jam wrinkles and holds its shape, it’s ready to be jarred. If it’s still runny, continue simmering for a few more minutes and test again.
#### 5. **Jar the Jam**
Once your jam has reached the desired consistency, remove the pot from the heat. Let it cool for a few minutes before ladling it into sterilized jars. Leave a small gap at the top of each jar. If you’re canning the jam for long-term storage, follow proper canning procedures by sealing the jars in a hot water bath for about 10 minutes.
If you’re planning to enjoy the jam within the next couple of weeks, you can simply refrigerate it after cooling and skip the canning process.
#### 6. **Let It Set**
Allow the jam to cool completely before sealing the jars. If you’ve canned the jam, let it sit at room temperature until it’s fully cooled. If you’ve made the jam for immediate use, just pop it in the fridge and enjoy!
### **Serving Suggestions for Your Homemade Strawberry Jam**
Now that you’ve made your own strawberry jam, here are a few ways to enjoy it:
– **Spread it on Toast**: The classic choice! Spread a generous spoonful of this jam on toasted bread or a warm scone for a perfect breakfast or snack.
– **Add to Yogurt**: Swirl a spoonful of strawberry jam into your morning yogurt or cottage cheese for a fruity, sweet twist.
– **Top Desserts**: Use your homemade jam as a topping for cakes, cupcakes, or even pancakes. It adds a natural sweetness and bright flavor.
– **Fill Pastries**: Use the jam as a filling for homemade pastries, Danish rolls, or turnovers. The tartness from the lemon balances perfectly with the sweetness of the strawberries.
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