• Zest the lemon first, then juice it so you have both ready to go.

  Add the chopped strawberries, sugar, lemon juice, lemon zest, and a pinch of kosher salt to a medium saucepan.

  Place over medium heat and stir occasionally as the sugar dissolves and the strawberries begin to release their juices.

  Once the mixture starts to bubble, adjust the heat to maintain a steady, gentle simmer.

  Use the back of a spoon or a potato masher to break down the strawberries to your desired texture.

  Continue simmering for 15 to 20 minutes, stirring occasionally, until the jam thickens and coats the back of a spoon.

  To check doneness, drag a spoon through the jam, if it leaves a path that slowly fills back in, it’s ready.

  Remove from heat and let cool. The jam will continue to thicken as it cools.

  Transfer to a clean jar and refrigerate.

Notes on sugar

Notes

• Use 1/2 cup sugar for a softer, more fruit-forward jam. This version will be looser and more spoonable, similar to a thick sauce once chilled.

  Use 3/4 cup sugar for a thicker, more traditional jam. This version will set more firmly and hold its shape better when spread.

  The sugar in this recipe is not just for sweetness, it helps activate the strawberries’ natural pectin so the jam thickens properly. Reducing the sugar too much or substituting with alternatives like stevia may prevent the jam from setting.
• The sugar in this recipe is not just for sweetness, it helps activate the strawberries’ natural pectin so the jam thickens properly. Reducing the sugar or substituting with alternatives like stevia will change the texture and may prevent the jam from setting.

  Lemon juice helps brighten the flavor and supports the natural thickening process, but the jam can still be made without it if needed.

  For a smoother texture, mash more thoroughly or blend briefly with an immersion blender.

  Don’t discard the strawberry tops, they can be used to make strawberry-infused vinegar or added to homemade syrups.

Storage

• Store in a sealed jar in the refrigerator for up to 2 to 3 weeks

  Freeze for up to 3 months in freezer-safe containers

  Freezing Tip: Leave about 1/2 inch of space at the top for expansion.

  This recipe is not shelf-stable and is not intended for canning.

Nutrition (Estimated per tablespoon)

• Calories: 25–30

  Carbohydrates: 7g

  Sugar: 6g