About Strawberry Jam
This strawberry jam recipe is a time-honored favorite, cherished for its simplicity and natural taste. By using just strawberries, sugar, and lemon juice, you can create a luscious, homemade strawberry jam without pectin. The process allows the natural pectin in the fruit to thicken the jam, giving it a rich and authentic texture. Whether you’re canning strawberry jam for long-term storage or enjoying it fresh, this recipe is perfect for preserving the sweet essence of summer.
Table of Contents
Homemade Strawberry jam Ingredients
You will need just three simple ingredients for this delicious strawberry jam recipe:
Ripe and Juicy Strawberries
The star of the show, strawberries, bring both flavor and natural pectin to the jam-making party. Pectin is a substance found in fruits that helps jams and jellies thicken and set. Ripe strawberries tend to have the highest pectin content, so they’re ideal for creating a perfect jam consistency.
Granulated Sugar
Sugar plays a multi-faceted role in strawberry jam. It adds sweetness, of course, but it also acts as a preservative, helping to prevent spoilage. As sugar dissolves in the water released by the strawberries during cooking, it creates a thick syrup that contributes to the jam’s texture.
Lemon Juice
Lemon juice adds a delightful brightness that complements the sweetness of the strawberries. It also helps to enhance the natural pectin in the berries, promoting a good gel for a firmer set. Additionally, lemon juice can help to balance the overall flavor profile of the jam.
Tips For Making From-Scratch Strawberry Jam
Selecting the Strawberries:
Choose ripe, fresh strawberries for the best flavor. Overripe strawberries can make the jam too sweet, while under ripe ones might not provide enough natural pectin.
Cooking Time:
Patience is key when making strawberry jam without pectin. Slow cooking ensures the natural pectin is released, giving the jam a perfect set.
Test for Doneness:
Use the cold plate test to check the jam’s consistency. Drop a small amount on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
Canning Strawberry Jam:
For long-term storage, use the water bath canning method. Sterilize jars, fill them with hot jam, and process them in a boiling water bath to seal.
Adjusting Sweetness:
If you prefer a less sweet jam, reduce the sugar slightly. Just keep in mind that sugar helps with the preservation process.
Adding a Twist:
For a unique flavor, add a splash of vanilla extract or a pinch of cinnamon while cooking the jam.
Frequently Asked Questions (FAQ,s)
How can we use ordinary strawberry jam in different ways?
Spread it on toast or biscuits for a sweet and satisfying breakfast or snack.Â
Use it as a topping for ice cream, yogurt, or pound cake for an extra burst of flavor.Â
Add a dollop to homemade waffles or pancakes for a delightful fruity touch.
Add a dollop of jam to oatmeal or smoothies for a touch of sweetness and vibrant color.
Fill store-bought cookie dough with a dollop of jam before baking for a delicious twist. Or many more
How long does homemade strawberry jam last in the fridge?
Homemade strawberry jam typically lasts about 3 to 4 weeks in the fridge if stored properly in a clean, airtight jar. To ensure the best quality and flavor, always use a clean utensil when scooping out the jam and keep the jar tightly sealed after each use.
How to store strawberry jam?
- Sterilize jars and lids.Wash them with hot water, then boil them for at least 10 minutes. Let them air dry completely, don’t touch the insides!
- Fill the jars with hot jam Leave some space at the top.
- Seal the jars tightly following the lid instructions.
- Let jars cool, then store in a cool, dark place.
- Sugar-free jam can typically be stored in the refrigerator for up to 1-2 weeks. Since sugar acts as a preservative in regular jam, sugar-free versions have a shorter shelf life and should be consumed more quickly. For longer storage, you can freeze sugar-free jam for up to 6 months.
This way, your jam can last for months! Remember to always follow safe food handling practices when canning or preserving food.
How to keep strawberry jam red?
To keep strawberry jam red, use fresh strawberries, cook quickly, add lemon juice, and avoid overheating. Overcooking can lead to a darker jam.
What is a natural thickener for jam?
Chia Seeds– Chia seeds are an excellent natural thickener for jam. When added to the fruit mixture, they absorb liquid and create a gel-like texture, thickening the jam without the need for pectin. Other natural thickeners include:
Agar-Agar-A plant-based gelatin substitute.
Apple or Quince– Both fruits are high in natural pectin and can be added to the jam mixture.
Why add lemon juice to strawberry jam?
Lemon juice is added to strawberry jam to activate natural pectin for thickening, enhance flavor with balanced acidity, and help preserve the jam by inhibiting bacteria and mold growth.
What thickens strawberry jam?
Strawberry jam is thickened by the natural pectin found in strawberries, along with sugar and heat. The addition of lemon juice helps activate this natural pectin, further thickening the jam.
Is strawberry jam better with or without pectin?
Strawberry jam with pectin sets faster and requires less cooking, preserving the fresh fruit flavor.Strawberry Jam without pectin involves a longer cooking process that allows the natural pectin to thicken the jam, resulting in a richer, more concentrated flavor with a traditional texture.
How long to cook strawberry jam without pectin?
When making strawberry jam without pectin, you should cook it for about 20 to 45 minutes. The exact time depends on the amount of fruit and sugar used, as well as the desired consistency. Start by simmering the strawberries with sugar and lemon juice, then bring the mixture to a rolling boil. Stir frequently and cook until the jam reaches 220°F (104°C) or passes the cold plate test, where a small drop of jam on a chilled plate wrinkles when pushed.
Looking for more delicious desserts recipes? Follow the links below.
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Easy Homemade Strawberry Jam Recipe (No Pectin)
Description
Discover the joy of making homemade strawberry jam with this simple, traditional recipe. Unlike store-bought versions, this strawberry jam is made without pectin, allowing the natural flavors of fresh strawberries to shine. Perfect for canning, this recipe ensures you have a delicious spread ready for any season. Whether you’re an experienced jam maker or a beginner, follow this guide to learn how to make strawberry jam that’s bursting with flavor and made with love.
Ingredients
How to Make the Best Strawberry Jam Recipe :
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Dice the strawberries:
Wash the strawberries gently under cool running water.
Hull the strawberries and cut the strawberries into medium pieces. Imagine cutting each strawberry into 3-4 wedges.
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- Mash half of the strawberries with a potato masher or fork to your desired consistency.
- Purée the remaining half of the strawberries in a blender or food processor until smooth.
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Combine ingredients:
 In a pan, mix together the mashed or puréed strawberries, sugar, and lemon juice.
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Cook and skim:
Cook the mixture over medium heat, stirring occasionally. As the mixture heats up, a foamy layer will form on the surface. You can skim this foam off with a spoon or spatula. stirring frequently, until it thickens.
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Check consistency:
- After simmering your jam for 10-15 minutes, grab a plate and stick it in the freezer for a few minutes to get it nice and cold.
- When you think the jam might be ready, take a small spoonful and dollop it onto the chilled plate. Let the jam sit for a minute or two. If you nudge the jam with your finger and it wrinkles, then congratulations, your jam is perfect!
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If the jam just runs across the plate and doesn't wrinkle, that means it needs to simmer a little longer. Just keep cooking for a few more minutes, then try the chilled plate test again. Repeat this process until your jam reaches the consistency you like.
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Store in sterile jars:
The jam should be at the desired gel consistency and be close to the boiling temperature (around 210°F [99°C]).
 Ladle the hot jam into the sterilized jars, leaving about ½ inch of headspace (empty space) at the top.
Top with lids and screw rings on tightly.
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Serving:
 Serve jam in breakfast with toast or crackers.
- Amount Per Serving
- Calories 87kcal
- % Daily Value *
- Total Carbohydrate 22g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
1. Use a heavy-bottomed pan to help prevent burnig. Once the jam is done, allow it to cool completely before storing it in sealed jars in the refrigerator.
2. Skip the chopping! Add whole strawberries to your pot with sugar and lemon juice (if using). As the mixture cooks down, use an immersion blender to partially blend it.
3. Control the texture: Short pulses with the blender will leave the jam chunky, while more blending creates a smoother consistenc
Yup, tried it!
Super easy to make and soo delicious