Our Strawberry Jam captures the essence of ripe strawberries, enhanced with a hint of lemon zest for brightness and depth of flavor. This classic jam recipe is quick to prepare, simmering gently on the stove to achieve the perfect balance of sweetness and tanginess, making it an ideal topping for scones, pancakes, or PB&J sandwiches.
Ingredients
4 cups fresh strawberries, hulled and chopped
1/2 cup agave nectar (adjust to taste depending on the sweetness of the strawberries)
2 tablespoons lemon juice
1 teaspoon lemon zest (optional, for extra flavor)
Instructions
In a large saucepan, combine the chopped strawberries, agave nectar, lemon juice, and lemon zest (if using). Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.
Once the mixture comes to a boil, reduce the heat to low and let it simmer uncovered for about 20-30 minutes, or until the strawberries are soft and the mixture has thickened to a jam-like consistency. Stir occasionally to prevent burning.
To check if the jam is ready, place a small amount on a chilled plate and tilt the plate. If the jam holds its shape and doesn't run, it's done.
Remove the saucepan from heat and let the jam cool slightly.
Transfer the warm jam into clean, sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly.
Let the jars cool completely at room temperature before storing them in the refrigerator.
The strawberry jam will continue to thicken as it cools. It can be stored in the refrigerator for up to 2-3 weeks.
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