Home Made strawberry jam

Enjoy my picture from doing fresh Jam with Fruits from the market in Vaals.

Jam Session: How to Make Strawberry Jam Like a Pro (or Like Grandma, But Cooler)

It all starts at the farmers’ market
Cooking without making a mess? Keep dreaming
Jar it, label it, gift it—or sneak it all for yourself

Strawberries, sugar, a splash of lemon—and a spoonful of joy.
When summer rolls in, it brings strawberries by the basket. And what better way to catch that summer feeling than by turning those berries into jam? Homemade, heart-made, and just messy enough to feel like real life.

Step One: Hit the Market

Tuesday morning, 9 a.m., you're still groggy but one whiff of those fresh strawberries at the local market wakes you right up. Go ahead and grab a kilo (or two). Trust us, they won’t go to waste. And yes, snacking while shopping is part of the process.

Step Two: Wash, Chop, Don’t Bleed

Give the berries a quick rinse, remove the green tops, and slice them up. Keep half mashed for that juicy base, and half in chunks for those surprise fruit bombs in every bite. Bonus points if you don’t accidentally cut your fingers while daydreaming.

Step Three: Bring the Heat

Here’s what you’ll need:

1 kg strawberries
500 g 2:1 jam sugar
Juice of half a lemon

Dump it all in a big pot, stir, and turn the heat up. When it starts bubbling like a lava lamp, keep stirring for 4 minutes.
Caution: jam is a hot-tempered diva and likes to splash.

Why It’s Worth It (Nutgraf)

Homemade jam is cheaper, tastier, and way cleaner—no preservatives, no mysteries. Just fruit and love in a jar.
And those jars? They make dreamy gifts. Add a handwritten label and you’re the hero of brunch.

Step Four: Jar It Up

Boil your jars to sterilize them (don’t skip this!).
Pour in the hot jam, screw on the lids tight, and flip them upside down for 10 minutes.
Flip them back, let them cool, and boom—jam.

For extra flair: add fabric covers, ribbon, and the date like a true domestic legend.