Classic Homemade Strawberry Jam Recipe

Classic Homemade Strawberry Jam Recipe

Homemade strawberry jam is one of those small surprises that instantly turns an ordinary morning into a celebration. This isn’t just jam; it’s an experience — the warmth of home, the aroma of the fresh, sweet strawberries, and that deep red color that transforms a simple slice of bread or into something unforgettable.

And here’s the best part? This recipe is incredibly easy — you won’t believe it! You don’t need special equipment or complicated ingredients. Just four basic items, a little patience, and the magic happens.

Now all that’s left is to toast some bread and enjoy this wonderful strawberry jam.

570 Grams of jam

Preparation:

1. 1. 1.) Chop the strawberries into small cubes and transfer them to a pot. Add the apple and the sugar and boil on high heat. The moment it boils, let it bubble for a few seconds, add the lemon juice (from half a lemon), and reduce the heat to medium.

      2.) Cook for about 40 – 45 minutes. Gently shake the pot sometimes to prevent sticking.

      3.) Thickening Tip: Turn off the heat when there are still a few liquids in the pot and the jam looks thick. From my experience, the liquids continue to evaporate and the jam hardens even after you turn off the heat. Important: Stir from sometimes.

      4.) Fixing Mistakes: If the jam is still liquid after it cools down, cook again for a short time. The most important thing is to not overcook it! (That cannot be fixed).

      5.) Cheking that it’s done: Make a path in the center of the jam with a spoon. If the path does not close or takes time to close, the jam is ready. Remove the apples. (I highly recommend watching the video to see exactly how to check that the jam is ready.)

      6.) Sterilize a jar (ensure sterility!) and fill it with the jam only after it has completely cooled down.

   2. Helpful Tips
   • *Sugar Quantity: Back then, they used one kilogram of sugar per one kilogram of strawberries. I reduced the amount of sugar — you don’t need more than that.
   • *The Foam: Foam will rise during cooking — make sure it doesn’t leak out of the pot.
   • *The apple is a must! It contains natural pectin, which gives the jam its texture and thickness. You can purchase pectin separately.
   • *Reusing the Apples: Remember the apples? Don’t throw them away — they are very tasty.
   • *Cost Comparison: Pay attention to the amount of jam you get and how much cheaper it is to make it at home than to buy it.