Strawberry Jam

Ingredients

• •2 pounds (about 4 cups crushed) fresh strawberries, hulled
• •1 1/2 cups granulated sugar
• •2 tablespoons fresh lemon juice
• •1 teaspoon lemon zest

Directions

1. 1Hull and crush strawberries in batches using a potato masher until you have about 4 cups of crushed fruit with some small chunks remaining.
2. 2Combine crushed strawberries, sugar, lemon juice, and lemon zest in a wide, heavy-bottomed saucepan; stir well and let sit 10 minutes to begin dissolving the sugar and releasing pectin.
3. 3Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching; once boiling, reduce heat to medium and continue a steady boil.
4. 4Cook uncovered, stirring often, for 20–25 minutes until the jam thickens noticeably; test for set by placing a small spoonful on a chilled plate—if it wrinkles when pushed after 30 seconds, it is ready (target 220°F / 104°C on a candy thermometer).
5. 5Remove from heat, skim any foam from the surface, and ladle hot jam into two clean half-pint (1-cup) jars, leaving 1/4-inch headspace; wipe rims and seal with lids.
6. 6Allow jars to cool at room temperature for 30 minutes, then refrigerate. Use within 3 weeks, or process in a boiling-water bath for 10 minutes for shelf-stable storage up to 1 year.

💡 Use a wide, shallow pan rather than a tall pot so moisture evaporates faster and you reach set point more quickly.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.