Homemade Strawberry Jam
Making jam is a great way to help the best fresh fruit of summer last just a little bit longer. This fast, safe, kid-friendly jam recipe comes from the Little Sous Kitchen Academy subscription box “Saving the Season,” which is packed with lessons on preserving, drying, freezing, and pickling seasonal produce.
Once kids master this recipe, they can tackle all kinds of fruits, flavors, and combinations, like fig and honey or peach and cinnamon. Check out our huge library of kid-friendly recipes!
- 4 cups fresh strawberries
- 1 medium orange
- 1 lemon
- ¼ cup sugar
Wash the strawberries in cold water and remove the green tops with a small paring knife or hulling tool. Discard the green tops.
Cut strawberries into small, bite-size pieces, and measure; you should have about 3 cups of chopped berries. Transfer the berries into a medium, microwave-safe bowl, and put a couple small plates in the freezer.
Finely zest the orange, and add 4 teaspoons of zest to the berries.
Halve and juice the lemon. Remove seeds, measure 2 tablespoons of juice, and add it to the berries, along with the sugar.
Stir until well-mixed, then let rest 30 minutes.
Microwave the strawberry mixture for 5 minutes. Then stir and microwave for another 5 minutes; stir again, and microwave for 5 more minutes. (If jam begins to bubble over, cover with a paper towel or transfer to a larger bowl.)Sous Tip:
Kids, beware—the bowl will get hot. While this technique heats our jam in the microwave, you can also make this recipe on the stovetop. Cook the berry mixture on low heat for 10 to 15 minutes. If you have a candy thermometer, you want the mixture to reach 220°F.
When the liquid is syrupy, the jam is ready; it will continue to thicken as it cools. Test readiness by removing one of the plates from the freezer and dropping a spoonful of jam on it. Wait 1 minute, then poke the jam with your finger. If the surface wrinkles as you press on it, the jam is ready. If not, microwave for a couple more minutes, then repeat the test.
Ladle the finished jam into 3 half-pint jam jars with fitted lids. Seal, label with the date, and keep for up to 1 month.