Fresh Strawberry Jam Recipe

Fresh Strawberry Jam RecipeFresh Strawberry Jam Recipe

We are officially in berry season and strawberries are at their very best in stores and markets.  I truly miss being in France this time of year, selecting the first fragrant berries of the season, to be used in our desserts, in our French market class. As I reflect on these amazing memories, made with many of you, I am working with berries in my own kitchen this season!

I could not resist the temptation to turn what was left in 2 large strawberry clamshells into luscious fresh strawberry jam.  The flavor is outstanding and preparing it is very simple.

Strawberries for Fresh Strawberry Jam Recipe

Start by chopping berries into very small pieces, I had about 4 cups.

Add sugar to the Fresh Strawberry Jam Recipe

Add the sugar, about 1 cup.

Add lemon to Fresh Strawberry Jam Recipe

Last, I added the juice and zest of a huge lemon! Turn the burner on to medium heat and cook, stirring often.  Berries will put off a lot of liquid, continue to cook until mixture has reduced and it is getting thick. 

I like to store my jam in a glass jar. 

Bread, butter and fresh strawberry jam

Fresh Strawberry jam served with French bread and butter is a breakfast that takes me right back to France, if only for a moment!

Fresh Strawberry Jam Recipe

4 cups finely chopped strawberries

1 cup sugar

1 large lemon

Place berries with sugar and the juice and zest from the lemon into a heavy bottomed pot over medium heat.  Cook stirring often until mixture has reduced almost in half and has thickened.  Store jam in a clean jar for up to 2 weeks in the refrigerator. 

Pro Tips:

If you can’t eat this much jam in 2 weeks, freeze a portion to be enjoyed at a later time.

Berries will get sweeter as the season progresses, cut back on the sugar to taste.

I hope you will enjoy my simple fresh Strawberry Jam recipe during berry season and remember to stop and take the time to enjoy their fragrant nature.





One thought on “Fresh Strawberry Jam Recipe

Leave a Reply