The BEST Strawberry Jam without pectin.
Only natural organic ingredients make this beautiful strawberry jam.
I share my tips, tricks and complete recipe, so that you can make your own strawberry jam asap!
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You missed out!
I hope you are ready for strawberry season because I have got you covered already with my strawberry rhubarb jam.
BUT I'm not done because one of my
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🔪 How to make it?
To prepare this easy Strawberry Jam, you will need to follow these 3 simple steps:
Step 1
The fruits are washed, stems removed, and the fresh Strawberries are cut small.
Sugar and Lemon are added to the Strawberries in the jam pot and brought to a rolling boil.
Step 2
Bring to a rolling boil, stir, reduce heat and leave to simmer until it's set.
Test jam if set with thermometer or cold plate method (see recipe card below).
Step 3
Blend jam with a hand blender to desired consistency.
Pour into clean jars, close with lids and store in coold and dry place.
🌡️ Jam setting temperature
The Strawberry jam is set when the candy thermometer has reached 220 Fahrenheit/ 105 Celsius.
How else can I check if my jam is set?
Your jam will be very hot and in it's hot form, it will always look liquid (even when it's set).
Think candy, it's stone hard when cold but melted when hot.
So, this is how I check if my strawberry jam is set:
- Keep a plate in the freezer before you start cooking
jam - When you want to test the setting temperature, take a drop of simmering jam and drop it into the cold plate.
- Move the plate around. If the jam runs, it's not set, if it doesn't move it is set.
Because the plate is ice cold, it instantly cooles down the hot drop of jam on the plate, which enhances us to determine if the jam is set.
If you are new to preparing homemade jam, use the thermometer and the plate setting test.
💭 FAQs
Preparing and canning strawberry jam is easy but I know it can be tricky when you havn't had someone show you in person or when this is your first time.
These are some of the questions that have been asked over the year on my other jam recipes.
Please red through properly and sent me a mail if something is still unclear.
Why is my jam runny?
Your jam is runny when it didn't set.
You didn't cook it long enough and perhaps your fruit is not that rich in natural pectins.
Some fruits are more suitable then others for jams. Fruits high in acidity such as green apples, citrus fruits, lingonberries and red currants are rich in natural pectins.
Strawberries do not contain all too much pectin.
We remedy this by adding lemon juice and I like to add lemon peel as well during the cooking process.
Citrus fruit peels are high in natural pectin!
In away this is a strawberry lemon jam.
How to fix runny jam?
Take it back to the jam pot and cook until. It's easier to fix runny jam then hard jam.
Why is my jam stone hard?
Your jam is stone hard if you over cooked it.
This can happen, especially if this is your first time and you get stressed out about the setting point.
That is why you should test if your jam is set.
Don't over cook.
Jam appears liquid, even when set, which is misleading and the chance that you over cook your strawberry jam is great.
How to fix over cooked jam?
That's literally a tough one!
Either you find uses for your overcooked jam in your cooking and baking, or you add it back to the pot and cook it a bit with water to turn it a bit liquid again.
You would have to use it sooner than later because you added water. Water reduces the shelf life. Store the fixed jam in the fridge and use within weeks.
If the jam is not only hard but tastes over cooked, it might not make sense to cook it again with some water.
Some readers simply mixed this jam into their foods with other ingredients to not let it go to waste.
Why don't you add pectin to your jams?
I don't add artificial pectin gelling sugars to my jams because my recipes are from my French heritage and we don't add artificial preservatives.
We can do without pectin sugar because we add regular sugar and another ingredient that adds natural pectin.
Besides I don't enjoy jams that contain pectin.
It tastes weird and the consistency looks unnatural.
Why do you add so much sugar to your strawberry jam?
The sugar in your jam helps to preserve the fruits for months to come.
Don't ever reduce the sugar amount in my strawberry jam recipe without pectin.
This would reduce the shelf life of your jam and you would end up with mold on your jam.
One batch of jam equals about 3 small jars, which in turn results in about 70 servings.
1 Serving in my book is 1 Teaspoon.
1 Teaspoon jam is less than 100 calories, less than most cream cheese pies and pancake breakfast servings.
French people are mostly healthy and they eat a lot of homemade jams.
Nobody adds 2 tablespoons of jam on their bread, that just isn't healthy.
Remember Paracelsus's saying: The dose makes the poison.
⌛ Cooking duration
Your jam will take +30 minutes to cook.
It can even take an hour.
Don't look too much at the time, but keep an eye on the setting point instead.
🍱 Storing
Store your jam always in clean sterilized jars. To sterilize your jars and lids, keep them in boiling hot water or place into the oven.
That way all germs are killed.
Fill your jar up to the rim.
This is important because when you lock it with your lid, you don't want air inbetween.
When there is air, there is germs.
Another trick is to pour a few drops of vodka/rum/ or whatever neutral drinking alcohol into the lid to kill remaining germs.
I used a strawberry Schnapps in my strawberry jam.
Close your jam jar with the lid well, and quickly turn it upside down to create a vacuum.
Leave it upside down until the next day.
Once you have opened your jam, it turns into a refrigerator strawberry jam.
Don't risk and leave it out.
The more humid your environment, the more likely your jam will grow mold.
Don't store your jam in humid places such as a cellar.
🥣 Uses
- Over your breakfast bread roll (my favorite)
- Strawberry Jam Tarts
- Strawberry Jam Cheesecake
- Jam Swiss Roll
- Thumbprint Cookies or other Sandwich Cookies
- With Crackers and Cream Cheese (Paul's favorite)
👁️ More jam recipes
Dear Reader, How are you planning to use your Homemade Strawberry Jam?
📖 Recipe
Easy Strawberry Jam Recipe
Instructions
- Wash your Strawberries well and pick out the ones that are getting moldy and spoiled. Only keep healthy fruits. Cut off the stem and cut your strawberries small.
- Place the Strawberries into the jam cooking pot. Add the sugar, lemon juice and the squeezed out lemon halves.
- Place on the heat, mix and slowly bring to a rolling boil.
- Reduce the heat and leave your jam to simmer over 30 and more minutes or until set
- When you think it's set, blend with a hand blender to a smooth consistency.
- Test setting temperature with the candy thermometer: 220 Fahrenheit/ 105 Celsius.
OR test by dropping the hot jam into a frozen plate and if it's not running, it's set. If it's running leave it to simmer further. Read up all the details in the post to get it right. - Keep your clean sterilized jam jars ready and fill up with the still hot jam up to the rim. Drop some vodka or rum into the clean lids to kill any germs left.
- Close the filled jam jar with the lid well and quickly turn upside down to create a vacuum. Leave the jar that way until the next day. Then label with jam name and date.
- Store in a cool and dry place. Store in the fridge once opened.
Notes
- Use fresh organic untreated strawberries if possible
- Do not reduce the sugar amount. Read up in my post why.
- Use the lemon juice and the squeezed out lemon halves in your jam. The skin contains plenty of natural pectins, which helps to set and preserve the jam.
- Use an organic untreated lemon too if you use the lemon halves in the jam because of the pesticides.
- Serving of 70 Teaspoons = about 3 jam jars.
- Use quality glass jars and proper jam making equipment.
My jam did not set after almost 2 hours of cooking time. I jarred it up, will see if it sets once cooled! Flavor is wonderful!
Hi Jackie, jam when it's cooking hot will always appear liquid. That's why it's important to test by using either a candy thermometer, jam sets at 220 Fahrenheit/ 105 Celsius, or by doing the ice-cold plate test. Drop some hot jam on an ice-cold plate and turn and move around the plate to see if the jam is running or not. The hot jam will cool instantly on the ice-cold plate, revealing its true consistency int the process. Set jam will not move and run, it will be set and set jam is an indication that your jam will hold for a longer period of time. It will preserve properly on a shelf if stores in a hygienic glass container as per my instructions.
If you are jam is still runny after it cooled down, you can do the following:
1. Take it back to the heat and cook it further down. But be careful to not overcook it when you do that.
2. Store your jam in the fridge and eat it within a few weeks.
Strawberry jam has also the tendency to not set full on like other fruit jams. This is because strawberry is naturally low in pectin.
It's ok if your strawberry jam runs a bit, it's not a big deal. Your jam will still be good. Our Strawberry jam in France is usually a bit runny, it's super common. Most people just don't store it for 10+ months, but eat it within 2-3 months and store the jars n the fridge. IF you want a well set strawberry jam, I recommend a recipe that adds artificial pectin (which I don't because it alters the taste).
going to make sunday. sound wonderful will be taking some to work to give to the lady and men in the nursing home. they love stuff like that
That's lovely Pat! 🙂
I made strawberry jam as per your recipe but also very liquidy. I even did the plate test & it did show it was set. I too simmered my jam for approx 40 mins or so. What do u suggest I do. Consume it as is spooning onto my bread, croissants etc?
It tastes amazing but the way. Just want to give it away to friends & family & not sure if ok to with it being so liquidy. Anyhow, any advice appreciated. Thanks!
Hi Beatrice, Strawberry jam can be tricky. Did you blend the jam? It helps in thickening. To be honest in France they like the jam liquidy with strawberry pieces in it and they gift it away that way and everybody is fine with that. My aunty even sells her strawberry jam in the local farmers' market there. That said, if you want it to be thicker you can either take it back to the heat and cook it further down OR you can leave it as is, fill it into your sterilized jars and water bath can your strawberry jam. This will give you another layer of assurance that your jam won't turn bad. Liquid strawberry jam is still good for at least 5 months (to give you a baseline).
Made thus last night! I opened a jar today and it's really runny(but delicious!)! It seemed pretty set on my frozen plate! Can I open other jam jars and boil again! How do I fix!?
If it's runny the day after, you can still take it back to the heat and cook it again. Try to get the setting point by doing the ice-cold plate test or by using a candy thermometer. Just be careful to not overcook it, meaning to cook it too long or else it can get stone hard. It's always easier to fix a runny jam than a hard jam. Also, a runny strawberry jam is still good, for at least 2 months. But store in the fridge at all times to be on the safe side. I have seen french folks loving runny strawberry jams too. So nothing wrong with it. My 95-year-old grandfather loves his runny with a piece of baguette for breakfast. 🙂
I love your raspberry jam and am looking forward to trying this one. Have you ever used frozen strawberries? I have some leftover from last year and want to use them before this year's crop is available.
Yes, I have and it works great too! Just place the strawberries frozen into the pan with the sugar and lemon. No need to thaw. Just as in the raspberry recipe. This can be applied to most jams in general.
Making this jam now. I taste tested it and it is good but wow this is suuuuper sweet! next time I’ll use only 1/2 cup of sugar, I understnd it’s so much sugar for preservation but we don’t need to preserve this for too long in my house. It’ll be gone in a few days lol. My family is sensitive to sugar especially with little ones. It’s a great and easy recipe but way too much sugar If I’m being honest.
Hi Danita, well you said it, the sugar is for preservation. I'm super sensitive to sugar too, but I would still keep the same amount of sugar because I don't eat more than 1 tsp of jam in one go (over my slice of bread for example). It really depends on how you use your jam too. If you spoon it out of the jar and eat it like, that it will surely be super sweet. That said, you always have the choice to reduce the sugar quantity as you mentioned but for anybody else trying to do that keep in mind that sugar helps in preserving and that your jam won't hold that long. And I hope nobody will blame me because they reduced the sugar in the jam. 😀 Thanks for your comment Danita, I appreciate it.
Hi Helene
Can you give me a time frame as far as shelf life? I want to make several jars and
store in my pantry.
If you followed all the instructions, made sure to use clean jars, cooked down to setting point and stored the jar properly, your strawberry jam will last for at least 6 months. You can water bath can your jars to increase the shelf life further. If it was another jam prepared with a fruit rich in pectin, the jam would be good for at least 10 months. Strawberries don't have much pectin in them. You can also keep the store sin the fridge and they will be good even longer than that.
Hi Helena,
I´ve just found your recipes and I´m delighted. I have a question though. Can you exactly tell me how much does it last? You´ve mentioned a year if I follow the steps strictly but you also mentioned It needs to be refrigerated even though it´s still sealed? I want to start a business on homemade marmalades and jam so I want to know what kind of storage it´ll need. Thank you.
Hi Roxana, You can leave the jar out on a shelf until you open it. Once you unseal it and use the jam, I recommend storing it in the fridge. So, we have been doing this and instructing people on how to store it with little labels on the jam. My mum sells them on a local farmers market and people have been enjoying it. If you live in a cooler environment, this shouldn't be a problem. But you need to explain to people certain things. We had someone complain that their jam got moldy (he worked with my sister) and we found out that he was eating the jam out of the jar with a spoon by placing the spoon back into the jam, which of course contaminated the jam. It's like as if someone takes a bite of chocolate and puts it back. lol
Thanks again.
Can you use raw sugar ?
Yes you can
Super yummy and easy! Highly recommend and will make again sometime!
This came out so yummy! Super easy and delicious.
Thank you for your feedback 🙂
Amazing jam super yummy! Can’t wait to use it this fall and winter! Will make again
Lovely! Thanks for your feedback Milla. 🙂
This jam was incredibly easy to make! I used granulated lakanto monkfruit to sweeten and real lemon juice.
Hi Erica, That's interesting. But just know that sugar helps to preserve your jam, without sugar, your jam won't be good for long and you will need to consume it within a week or two.
how much strawberrys do you use
Hi Sandra, you need to weigh your strawberries. The quantities are mentioned in pounds and kgs in the recipe card and you can adjust the quantity to your needs.
Hi. I wonder if it’s possible to use honey instead of sugar as a healthier option? If so do you know how much? Also I like the natural pectin of the lemon but it’s hard for me to know how natural it is. Will washing it be enough to remove any pesticides?
Hi Sylvia, The sugar helps in preserving the jam and without it, it won't keep that long. You can try using honey but you will need to use it within a few weeks. In some countries, organic means untreated/ without pesticides. You could wash your lemon really well but I can't tell you if it gets rid of the pesticides in the skin. I hope this helps.
Make the jam today with fresh strawberries. Can’t wait to try it. It made 5 small mason jars.
It was easy to follow. I did the frozen plate test, hope I got it right. Fingers crossed 🤞.
Well done! We are looking forward to your taste and texture test feedback. 🙂
It was my first time so I made a very small batch that only filled 1.5 jars. But I wish I did use more strawberries because this came out so good
It's a great idea to start out with a smaller quantity to get used to the process. Glad to read that you enjoyed the flavors. 🙂
It’s rhubarb season, so I substituted half of the strawberry’s measurement with rhubarb. After jam was done cooking, I added one tsp of orange extract.
Your version sounds delicious too! I have a dedicated strawberry rhubarb jam recipe too on the website. 🙂
Going to try this (will be my first attempt at jam) w/ fresh picked strawberries....About how many cups is 2.2 lbs & when you say "Small jars" what does that mean? I do have some 4 oz mason jars was thinking would do them in that size....?
Hi Lori, I can't tell you how many cups it makes because for a jam I always recommend measuring your fruits to get it right. Cups isn't the best way to measure fruits. With small jars I meant 10 ounce (300 gram) jars but you can use 4 ounce jars too. The size and choice of jars is up to you, but I do recommend that you use glass jars with a proper lid (not plastic lids) so that your jam will keep longer.
Yummy!
My experience. I followed the directions, read them 3 times before starting. My lemon was very large, I used only half. The jam flavor is wonderful. The consistency is maybe slightly too thick. I used candy thermometer, temp got to 225 F (took about an hour) because I was unsure of the results of the frozen plate test. My best advice is turn the heat off at 220 F, I believe as it cools, it will be just right.
The flavor is awesome and will make this again in the future. Thank you for sharing your recipe.
Hi Cindi, thanks for sharing your experience. It will come handy to others. 🙂
After being in the refrigerator overnight, it is NOT very spreadable. I cooked too long and will not make that mistake again. It was my first jam making experience. Now, I know. 😁
However, we microwaved 10 seconds and it was perfectly spreadable and delicious!
When it's hot it is liquid and when the jam is completely cooled, it actually shows how thick it is. That's why I recommend the ice-cold plate testing method. When you drop hot jam on an ice-cold plate, it cools down instantly, and that way you will see if it's set, too liquid or even say too thick. If it's too thick, I add a small quantity of water (maybe about 1/8 a cup) to get it to the right consistency, but I cook it for another 5 minutes because I added water to the jam (which can reduce the shelf life).
Should the lemon rind be cut up or whole pieces when cooking?
Hi Kirsten, just cut your lemon in two, juice it and throw the 2 halves into the jam. Pick it out then when the jam is set and discard the lemon halves. The lemon skin contains pectins and this helps the jam to set.
Can you double the recipe and will it turn out ok?
Hi Danielle, you can double the recipe but if this is your first time, I recommend that you start out with 2.2 pounds/ 1 kg fruit quantity because it's easier to get to the setting temperature.
Can I double the recipe to make more jam? Will it turn out ok?
Yummy!
Hi, I was wondering if you could freeze this recipe in place of canning and how long it would last? Thanks!
Hi Laura, yes you can freeze it but I can't tell you for how long because I don't freeze jam at home.
Great recipe, simple and fast. Most of all it taste wonderful
Thank you for your feedback! 🙏
My family loved this recipe!
Amazing! So glad to read that your family loved the jam 🙂
I am curious..it is almost strawberry season here in NC. I live about 2 miles from a strawberry farmer. You recipe for storing the jam had my interest piqued..are you saying no need for a water bath canner..just fill the hot jars full the turn upside down leave over night and they will seal and are good for the next year..without..using a canner? I am just clarifiying..because it sounds to good to be true. Please know this is not an insult to you or your recipe. I just want to make sure I understand this correctly.
Thanks
Scott
Your question is justified. This is how it's done in France and we don't use a water bath canner at the end for jams, we only use it to preserve fruit halves such as canned peaches. For it to work properly, you need to follow all the steps exactly. That means your jam needs to set properly, your jars need to be clean and sterilized, you need to pour it into the jar hot up to the rim, and then you need to do the turning upside down thing to create a vacuum. When the jars have cooled enough, turn them back up and store them in a dry and cool place, away from direct sunlight. Humid cellars are not good. Also, never ever add water to the jam. They can be stored like this for +10 months, some jar varieties such as lingonberry jam can be stored up to 24 months that way without a water bath at the end. Once you unseal your jar, you need to store it in the fridge and always use a clean spoon, so no putting it into the mouth and into the jar. Strawberry can be fickle and sometimes doesn't set that well, which is ok too, but if it is a bit liquid it will be good for 6 months at most and in that case, you can just store it in your fridge all the time to extend the shelf life. If your jam turns out too liquid and hasn't set, take it back to the heat to set but be careful to not overcook it because then it's stone-hard. Jam appears liquid when hot and when it cools down it gets thick and sets. Of course, you are always free to do a water bath canning at the end if you want to add a layer of safety to it.
Thank.you for the Rey. The strawberries are in now here in NC. I am using your recipe..with a water bath..because I am very familiar and comfortable with this method of canning. I will make my first batch small or exactly like your recipe..but I hope the next batch to double it. Will there be any issues in doubling your recipe to make more jam to preserve. I have 4 children and they are forever rating Dads goodies. I wanna be sure there is enough left for Dad to get atleast one jar!!! Lol. Thank you very much for your reply and sharing your knowledge and recipes!
Hi Scott, you can double the recipe but I found it to be more challenging to get the setting point right. Especially because strawberry can be a tricky fruit. So I always recommend to work with a 2.2 pound/ 1kg fruit quantity. Water bath canning is fine and always a plus point if you are used to it, but it's not a must for this french jam recipe.
1st attempt at jam making looks good, tastes even better!
Thank you for sharing! 🙏
Turned out perfect!
Beautiful! thanks for sharing. 🙂
Thank you! Your recipe was great and easy! Love it!
Awesome, thanks for sharing! 🙂
Use a LARGE pot or pan! If there's only 1/4 to 1/2 inch space at the top of your pan, it's too small & will spill over.
I cooked mine 45 minutes. After letting it sit overnight, it's not solid but still thick enough to spoon out.
The flavor is great though! I might try adding 1/2 lemon more next time.
This made about 3 jars (18oz). Make sure you have lids!
Hi Sarah, Thanks for your feedback, much appreciated! Did you test if it was set after cooking the jam? If it's not set, I recommend either storing it in the fridge at all times OR you can take it back to the heat and cook it further down until setting point. You can use a thermometer and you can try the frozen plate method to check if it's set.
Thanks so much for the recipe. We will be making it soon. I was wondering, can it be stained to make it seedless?
Thanks, Nina Scigliano
Came out amazing. would recommend, very easy to make. Made mine with part strawberry and part kiwi.
That's a great combination of flavors! Thanks for sharing it with us!
This jam is delicious!! I put it on everything because it is so delicious! I normally don’t like lemon, but this is the exception!
This was my first time making jam and putting it in jars. I followed the directions exactly (filled to top, put liquor on lid and flipped over) and they sealed. But my “canning” friends say that you should never fill jam jars full and you should always boil them after you fill the jar. They warned me that my jam is going to spoil quick since I filled them full and didn’t boil after filling. Your recipe says the jars will last about 10 months. So I’m concerned that I need to eat it ASAP.
Hi Jennifer,
We don't do that boiling thing for jams in Europe (we do it when canning fruits in sugar water), but you are free to do so if you want. In France, the jars are filled up to the rim so that there is less space between the lid and the jam. That way a vacuum can form better. The jam will last 10+ months, we keep them in a cool and dry place away from direct sunlight and have never had a problem. Once open keep it in the fridge. That said most of our jams last for over 15 months. You have plenty of time to eat your jam. 🙂
Awesome! Thanks for your response and wonderful recipe!!
Anytime Jennifer! 🙂
Hi! So my jam didn’t set, I’m guessing I didn’t cook it long enough because I followed all the measurements. I have already jarred it, but was thinking about trying to “fix” it. Would I just re-cook it or so I need to add more lemon? By the way it tastes delicious.
Hi Elysia, In that case, you can just take it back to the heat in a pot. Just cook it down and test the setting. Once it' s ready, you can take it back to your clean sterilized jar.
Another option is to leave it as is, but then you will have to consume it within the next weeks. If you store it in the fridge it will be fine. If it hasn't set it's still good, it's just that it won't hold that long outside. A set jam can be stored for about 10 months on a shelf away from humidity and heat unopened.
So good! It sets super quickly at the end so be careful
So happy to read that you are enjoying the jam as much as I do. Thanks for pointing out that it sets fast at the end. 🙂
Awesome and accurate
I have frozen strawberries in my freezer. Will it hurt to use them in your recipe? Also, do you leave the lemon rind in the jam while blending? This would be my second batch. The first attempt turned out delicious.
Hi Eugenia,
Yes, you can use frozen strawberries. You don't need to thaw them, just add them to the pot with the sugar and heat up. You can watch me using frozen berries to make jam in my raspberry jam video.
The lemon rind needs to be picked out and removed before you blend your jam smooth. That said, you always have the option to not blend your jam or to just blend it a bit so that it turns out chunky.
Thanks for the feedback on your first batch! 🙂
Thank You Helene for replying!! I have another question can you use pectin instead of using the lemon or could you use both the lemon and the pectin?
Hi Eugenia,
We don't use artificial pectin in our jams because it alters the taste and because our recipe can do without. This is a traditional french jam recipe and those don't use artificial pectin. Pectin helps in setting and preserving the jam and for that reason, we use lemon instead. Lemon contains natural pectin and if you cook down your jam with the lemon, you can be sure that it will set. You just need to keep an eye on it and do the test if it's set with the thermometer and the ice-cold plate. For a recipe with pectin, I recommend using somebody else's recipe. I hope that helps.
Used frozen strawberries and added chia and flax seeds. Delicious jam!
Great idea! thanks for sharing 🙂
This jam is amazing! It was my first time, and I am very pleased with the results. The hint of lemon in it really works with the strawberries.
awesome! thanks for your feedback. 🙂
I just made this jam and it turned out great except that I didn’t have enough left to fill my last jar to the top, I was a few inches short. Is it still okay to eat or will germs build up and it’s basically garbage?? Just curious.
Yep, that happens all the time with the last jar being not filled up completely. Just use the jam before all others and maybe keep it in the fridge to be on the safe side and you should be fine.
Super easy to follow recipe and worked great! How should I store these and how long will it last?
Hi Kelsey,
Store your jam in clean sterilized jars and lids. Lock the lid well and quickly turn it upside down. That way you will create a vacuum. Store in a cool and dry place the right way up until you open it. Keep in the fridge once you have opened the jam. Locked, the jams can be kept for 10 months without problems if you worked in a clean environment (washing hands, sterilized jars, etc). Use up quickly once the jar has been opened.
We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!
This is perfect! I have LOADS of strawberries to use up at the moment.
My Jam sealed perfectly, & heard all the pop tings and will rate my jam with a friend in a few days. Thanks so much for this recipe.
Hi Bonnie, thanks for your feedback.
Looking forward to your rating.
I tried this recipe and followed it exactly. It definitely had way too much lemon. It over powers the jam to the point of that's all you can taste. Also mine never set up effectively. I let mine boil up to 90 minutes and it was still on the runny side.
Hi Tavanna, I'm sorry your jam didn't turn out as expected. Your jam should have set having cooked it 90 minutes (which is a really long time for a jam). To be honest, I have never cooked a jam so long because it would turn out stone hard at this point, so it's almost impossible that the jam was still runny, except if you simmered on a very low setting or added water to the jam recipe.
One lemon and 2.2 pounds (1 kilo) strawberry should result in a full-flavored strawberry jam. Please use only quality fruits for your jam.
This is so easy. I will definitely be making this soon.