recipe

Jam out with this sweet strawberry spread!

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Advanced
time
  • 1½ hours, plus 12 hours chilling time
yield
  • Makes about 2 cups

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Prepare Ingredients

1½ pounds
strawberries
1 cup
sugar
3 tablespoons
lemon juice, squeezed from 1 lemon

Gather Cooking Equipment

2
small plates
Cutting board
Chef's knife
Large saucepan
Potato masher
Rubber spatula
Spoon
Ladle
Jar with tight-fitting lid
1
 
1½ pounds
strawberries

Place 2 small plates in freezer to chill. Use knife to hull strawberries. Cut each strawberry into quarters.

Place strawberry on its side and use knife to carefully cut off top with leafy green part (this is the hull).

 
2
 
1 cup
sugar
3 tablespoons
lemon juice, squeezed from 1 lemon

Transfer strawberries to large saucepan. Use potato masher to mash until fruit is mostly broken down. Add sugar and lemon juice and use rubber spatula to stir until combined.

 
3
 

Place saucepan over medium heat and bring to boil. Cook, stirring often with rubber spatula, until mixture is thickened, about 20 minutes. Turn off heat and slide saucepan to cool burner. Let cool for 2 minutes.

 
4
 

Remove 1 plate from freezer. Carefully spoon small amount of jam onto chilled plate (ask an adult for help—jam mixture will be VERY hot). Return plate to freezer for 2 minutes.

 
5
 

Remove plate from freezer and drag your finger through jam. If your finger leaves distinct trail that doesn’t close up, jam is done! If jam is still runny, return saucepan to medium heat and cook jam for 2 to 3 minutes more, then repeat test with second chilled plate.

2up plate test

Jam is still too runny.

Finger leaves a clear trail—jam is done!

 
6
 

Let jam cool in saucepan for 15 minutes. Use ladle to transfer jam to jar with tight-fitting lid (ask an adult for help). Let jam cool completely, about 30 minutes. Place lid on jar.

 
7
 

Place jam in refrigerator until thickened and firm, 12 to 24 hours. Serve. (Jam can be refrigerated for up to 2 months.)