A quick and easy strawberry jam recipe that is perfect for all your fresh berries during strawberry season. Enjoy it on toast, ice cream, biscuits, biscuits, peanut butter and jelly and more!
Place strawberries, both sugars, lemon juice, zest and salt into a medium sauce pot. Make sure you have extra room at the top because the liquid will boil up
Cook the strawberry mixture over medium - high heat until it boils, stirring frequently
Turn the heat down slightly but make sure it is still boiling for the next 15-20 minutes
Give the pot a stir frequently to make sure it doesn't burn
Transfer the jam to a bowl and cool it
If adding cornstarch to thicken the jam then ladle about 8oz-12oz of the liquid back into the pot. Bring the liquid to a boil
Mix the cornstarch and water together until there are no lumps. Quickly whisk the cornstarch mixture into the boiling liquid. Continue whisking for the next 10 seconds
Add the thickened liquid back to the jam and mix well. Cool the jam fully before storing in the fridge. Keep for up to 14 days
Notes
Be sure to stir jam frequently while cooking to prevent burning. Use a pot that has several inches of room above the strawberries so the jam does not overflow. Jam will be full thickened after cooling