When the strawberry is in the season, it’s time to stock up and make all the recipes you have waited for all year. Strawberries are seasonal, although some varieties will bear fruit all through the year. But summers abound with strawberries everywhere, and you can see them colorfully displayed in grocery stores and farmers’ markets. It is impossible to miss them and not pick a few and taste them in their natural yumminess. It also looks fantastic with the pinkish-red and dark red collared strawberries looking like a Christmas decoration. You can make strawberry jelly, muffin, daiquiri, smoothie, preserves, rhubarb, and many more. The list is endless. Today we will discuss the strawberry jam recipe.
The recipe we’ll talk about is unique because we will not use any added pectin. For those who don’t know, pectin is a natural substance found in fruits and is essential in jams and jellies as it gives that firm texture due to which it can firm up, hold its own and look like a jam or jelly and not spread all over the place. The list of ingredients is pretty simple as with any strawberry recipe because the strawberries themselves add enough flavor. Strawberry jam recipes are also surprisingly easy compared to others, and you can make one in just a matter of minutes.
Strawberry Jam Recipe
- Servings: Serves 5
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Course: Breakfast
- Cuisine: American
Want to give this recipe a shot? To make the Strawberry Jam, you need three ingredients:
- Fresh Strawberries – 1 kg (rinsed and hulled)
- Sugar – 750 grams
- Lemon juice – 2 tablespoons freshly squeezed
As we promised, there is no pectin. Also, there is no added water as we use the natural moisture of the strawberries for cooking through and no other extras.
How To Make Strawberry Jam
- The process of making the jam is fast and straightforward enough. But it just takes some amount of light effort in the form of stirring your saucepan on the stove.
- Rinse the strawberries thoroughly in a bowl and under running water 3 – 4 times, each draining the water completely. This process will get rid of all the dirt and dust from the farms if any. Please do not leave them soaking in the water as they tend to absorb moisture making the jam runny.
- Once rinsed, clean them dry with a paper towel or a cloth napkin. Then hull, using a paring knife, remove the inedible parts: the green leaf and the underlying white-colored stem. These are inedible and also lack any taste. Cut the strawberries into small, equal-sized pieces.
- Take a heavy bottom saucepan or pot and place it over medium-low heat. In this pot, put all the strawberries, and then add the sugar and lemon juice to it.
- Keep stirring the contents until all the sugar is dissolved. Once dissolved, increase the heat and let the contents come to a boil. The strawberries will start becoming soft as they boil and cook. Once they are soft, mash them with a wooden spoon and keep stirring them simultaneously. Keep this going until all the strawberries have been finely mashed.
- By this time, you will see the liquid contents have thickened, and foam is formed on the top of it. This step should take around 8 – 10 minutes, depending on the amount of heat. Do taste it once to check for sweetness and flavor, and adjust the sweetness if necessary.
- How to know the jam is ready:
- The best way is to use a kitchen thermometer and measure the temperature. At around 220 degrees Fahrenheit, the sugar will bond with the natural pectin, forming a gel.
- The crude way is to look for the foam. Foam is an indication that the jam is ready.
- You can also take a little jam onto a saucer, let it cool for 20 -30 seconds and push it in the middle with your finger to create a gap. If the jam doesn’t flow to fill up the middle, it’s ready.
- Remove and discard any scum or foam that has risen to the top with a spoon. Do this only once and at the end of the cooking process.
- Take it off the heat and let it cool down generally to room temperature by itself. The jam is now ready. Add a small amount of butter if you like.
- Transfer the contents to sterilized jars or bottles and send them to the fridge. Although it will appear a bit thin, you can still consume it instantly. However, the jam will continue to set for the next 24 – 48 hours in the fridge and firm up. Label with a date, so you know when you have prepared them.
The best part about the strawberry jam recipe is we have avoided all use of pectin and only relied on the pectin that is already available naturally within the fruit. Lemon and citrus juices are rich in pectin, which ensures the jam gets its characteristic firm texture. Even better is the fact that you will have made an entire batch of strawberry jam that will last you weeks in just under 15 minutes, and that’s how easy it is. You can also freeze the jam, but do ensure you leave ½ inch of space at the top of the jar so that the contents can expand as they freeze.
How to use Strawberry Jam
There are endless possibilities of using the strawberry jam, here are just a few:
- Spread it gently over bread topped with some cream cheese
- Pair it with whipped cream on pancakes or waffles
- Add it to plain or vanilla yogurt, ice cream, and cheesecake
Check out more strawberry recipes:
- Calories: 315kcal (16%)
- Carbohydrates: 78g (26%)
- Protein: 1.3g (2%)
- Fat 1.1g: (2%)
- Saturated Fat: 1g (5%)
- Sodium: 14mg (1%)
- Potassium: 277mg (8%)
- Fiber: 5g (16%)
- Sugar: 65g (77%)
- Vitamin A: 25IU
- Vitamin C: 105mg (131%)
- Calcium: 28mg (3%)
- Iron: 1.2mg (6%)
That’s it! The Strawberry jam recipe is simple, and as we promised, it is over in a matter of minutes, giving you strawberry jam that your family can enjoy for the next few weeks or months. Try it to believe it, and you will thank us. Also, don’t forget to have fun and enjoy. Cheers!