Pioneer Woman Strawberry Jam

Pioneer Woman Strawberry Jam is made with just three ingredients: fresh ripe strawberries, granulated sugar, and fresh lemon juice. The result is a bright, fruity spread with a sweet, tangy flavor and a soft, spreadable set. It is a perfect recipe for using up summer berries and makes a small batch, enough for about two jars.

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💓 Why You Will Love This Strawberry Jam:

• Only 3 Ingredients: This recipe is pure and simple. You don’t need to buy special pectin powders or additives—just strawberries, sugar, and a lemon.
• Incredible Fresh Flavor: Because it’s a quick-cook jam, it doesn’t get boiled for hours. This preserves the bright, fresh, and sunny taste of the ripe strawberries.
• No Canning Required: This is a simple refrigerator/freezer jam. You don’t have to sterilize jars or deal with a complicated water bath process, which makes it perfect for beginners.
• You Control the Texture: By mashing the berries yourself, you can make the jam as chunky or as smooth as you like.

🍓 Pioneer Woman Strawberry Jam Ingredients

• 2 lbs fresh strawberries, hulled (green tops removed) and quartered
• 2 cups granulated sugar
• 1/4 cup fresh lemon juice (from 1 large lemon)

🍧 How To Make Pioneer Woman Strawberry Jam

1. Prepare the berries: In a large, heavy-bottomed pot or Dutch oven, combine the quartered strawberries, granulated sugar, and fresh lemon juice.
2. Let the fruit rest: Stir the mixture gently and let it sit at room temperature for 30 minutes. This process draws the natural juices out of the strawberries and begins to dissolve the sugar.
3. Cook the jam: Place the pot over medium-high heat and bring the mixture to a rolling boil. Stir frequently to prevent the sugar from scorching on the bottom.
4. Mash and simmer: Once boiling, use a potato masher to break down the strawberries to your desired consistency. Reduce the heat to a steady simmer (a medium boil).
5. Test the set: Continue to simmer, stirring often, for 15-20 minutes. To check if the jam is ready, place a small plate in the freezer. When you think the jam is done, spoon a small drop onto the cold plate and let it sit for 30 seconds. If you can run your finger through the jam and the line holds, it is ready.
6. Skim and jar: Remove the pot from the heat. Use a spoon to skim off any white foam from the surface. Carefully ladle the hot jam into clean glass jars.

💭 Recipe Tips

• Use a Wide Pot: A wide, heavy-bottomed pot is best. The larger surface area allows the water to evaporate more quickly, which thickens the jam faster and preserves a fresh, fruity flavor.
• Don’t Reduce the Sugar: It may seem like a lot, but the sugar is a key ingredient. It acts as a preservative and is essential for helping the jam set, or “gel.”
• Fresh Lemon Juice is Key: This recipe does not use store-bought pectin. The fresh lemon juice provides the natural pectin and acid needed to help the jam thicken properly.
• The Cold Plate Test: Don’t trust the jam’s appearance in the pot; it will always look runny when hot. The cold plate test is the most reliable way to see what the final cooled texture will be.

🧁 What To Serve With Strawberry Jam?

This classic homemade jam is perfect for a traditional breakfast spread it on warm, buttery toast, flaky croissants or English muffins. It is also the essential partner for fresh-baked scones with clotted cream for a quick snack swirl it into a bowl of plain Greek yogurt or cottage cheese.

• Don’t Walk Away! Once this jam starts boiling, it needs your attention. Stir it often so the sugars don’t stick to the bottom of the pot and burn. It can also boil over, so use a deep pot.
• About the Foam: You will see a layer of pink or white foam form on top of the jam as it cooks. Skimming this off with a spoon at the end is optional, but it gives you a clearer, jewel-toned jam in the jar.
• This is a Small-Batch Recipe: This recipe is perfect for beginners because it’s fast and doesn’t make a huge amount. It will fill about two 8-ounce (half-pint) jars, making it a perfect refrigerator jam to enjoy right away.

🎚 How To Store Leftovers Strawberry Jam?

• Refrigerate: This is a “refrigerator jam,” not a fully preserved canned jam. Once the jars are filled, let them cool to room temperature on the counter. Then, secure the lids and store the jam in the refrigerator it will last for up to 3 weeks.
• Freeze: This jam also freezes beautifully. Pour it into freezer-safe jars (like wide-mouth glass jars or plastic containers), leaving 1/2-inch of space at the top for the jam to expand. It will last in the freezer for up to 1 year.

FAQs

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📊 Strawberry Jam Nutrition Facts

Serving Size: 1 tablespoon

• Calories: 50 kcal
• Total Fat: 0g
• Sodium: 1mg
• Total Carbohydrate: 13g
• Dietary Fiber: 0.3g
• Sugars: 12g
• Protein: 0g