Step 6: Test the Consistency
- To check if it’s ready, use the cold plate test:
- Put a small plate in the freezer for 5 minutes.
- Drop a spoonful of jam onto the cold plate and tilt it.
- If it runs slowly and wrinkles slightly when you push it with your finger, it’s done.
Step 7: Bottle the Jam
- Pour the hot jam into sterilized jars while still hot.
- Wipe the rims clean and seal immediately.
- Turn the jars upside down for 5 minutes to create a vacuum seal, then let them cool at room temperature.
🫙 Storage Tips
- Store unopened jars in a cool, dark place for up to 1 year.
- Once opened, keep in the fridge and consume within 2–3 weeks.
🍞 Serving Suggestions
This jam is delightful on:
- Warm toast or croissants
- Pancakes or waffles
- A spoonful stirred into yogurt
- As a filling for cakes or thumbprint cookies
And honestly? It’s so flavorful, I often eat it straight from the jar with a spoon.
❤️ Final Thoughts
What I love most about this recipe is how it honors the strawberry itself. No thickener dulls the taste. No complex steps distract from the experience. Just pure fruit, gently transformed into something golden and nostalgic.
Whether you’re a seasoned jam-maker or a first-timer, this is a recipe you can trust. It’s stood the test of time in my kitchen and will fill your home with the scent of summer every time you make it.
If you try it, let me know – but be warned: you might never want store-bought jam again.
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