Cottagecore Strawberry Jam (Printable)

Small-batch strawberry jam with lemon and optional vanilla; bright color and a silky spread for toast or gifts.

# What You'll Need:

→ Fruit

01 - 500 g fresh strawberries, hulled and halved

→ Sweetener

02 - 250 g granulated sugar

→ Acidity

03 - 2 tbsp freshly squeezed lemon juice

→ Optional

04 - ½ vanilla bean, split and scraped (or 1 tsp pure vanilla extract)

# Directions:

01 - Place strawberries in a large, heavy-bottomed saucepan. Use a potato masher to gently crush about half of the berries, leaving some pieces for texture.
02 - Add sugar and lemon juice. Stir to combine and let sit for 10 minutes to draw out juices.
03 - If using, add the vanilla bean seeds and the pod to the pan.
04 - Bring the mixture to a gentle boil over medium heat, stirring frequently to dissolve the sugar. Skim off any foam that forms.
05 - Continue to cook, stirring often, until the jam thickens and reaches 105°C (220°F) on a candy thermometer, about 20–25 minutes. Test for doneness by placing a small spoonful on a chilled plate; if it wrinkles when pushed, its ready.
06 - Remove from heat and discard the vanilla pod. Let cool for 5 minutes, then transfer the jam into sterilized jars. Seal immediately.
07 - Allow jars to cool completely at room temperature, then refrigerate. Use within 1 month.

# Expert Suggestions:

01 -
  • There's no need for fancy equipment or huge batches – just a handful of fresh berries and a little patience.
  • Its bright, real strawberry flavor puts every store-bought jam to shame.
02 -
  • Don’t rush the simmer or you’ll end up with strawberry syrup instead of jam—patience pays off here.
  • Once I started using a candy thermometer, my jams set perfectly every time and never turned gluey.
03 -
  • Always sterilize your jars right before filling for safety and freshness.
  • Skim foam while simmering so your jam stays jewel-bright and clear.
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