Not much is better than homemade strawberry jam on mama’s buttermilk biscuits.
Our recipe for strawberry jam comes to us from business owner Cheryl Day.
Day encourages everyone to try making their own jams, and kindly shared her recipes with us.
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Lean into the craft, take your time, andabove allhave fun.
Learn how to make homemade jam, and impress yourself and your family with this special strawberry spread.
What Makes This Jam So Good?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Compared to store-bought strawberry jam, the fruit retains more of its original flavor and texture with her recipe.
Her favorite combo however, is the Blueberry Rose flavor on a sausage biscuit.
Most jams will last up to one year if properly canned and stored.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
How long can you store homemade strawberry jam?
Uncanned, strawberry jam will last up to two weeks in the fridge.
For longer storage, we suggest canning your jam using a water-canning method.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Grate lemon to equal 2 teaspoons zest.
Cut lemon in half; juice lemon to equal 2 tablespoons juice.
Place juiced lemon halves in a cheesecloth bag; close bag.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring to a boil over medium-high, mashing the strawberries with a potato masher until chunky.
Test jam’s thickness:
Remove plate and spoon from freezer.
Using spoon, scoop a small amount of jam onto plate.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Return plate to freezer for 1 minute.
Remove plate; pull a finger through jam and across plate.
It should leave a clean trail.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Boil, stirring often, for 3 minutes.
Remove cheesecloth bag:
Remove cheesecloth bag.
Using tongs, carefully squeeze lemon halves to release any juices into jam; discard.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If desired, mash strawberries with a potato masher until jam reaches preferred consistency.
Add jam to jars:
Carefully pour jam evenly into 5 (1/2-pint) canning jars.
Let cool to room temperature, uncovered, about 3 hours.
Store in refrigerator up to 2 weeks.
Frequently Asked Questions
All jam has pectin, as it’s naturally occuring in ripe fruit.
Neither method is better than the other, its all a matter of preference.
Its air bubbles trapped in the jam.
