Strawberry jam is a classic, beloved spread perfect for adding a touch of sweetness to breakfast, snacks, or desserts. With just a few simple ingredients, including fresh strawberries, sugar, and lemon juice, you can easily make your homemade strawberry jam bursting with flavor and much healthier than store-bought versions. In this recipe, we'll guide you through making your delicious strawberry jam from scratch so you can enjoy summer's taste all year round.
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What is Strawberry Jam?
Strawberry jam is a sweet and fruity spread made from fresh strawberries mashed and cooked with sugar and lemon juice until the mixture thickens and forms a spreadable consistency. It's a classic and popular jam often enjoyed as a breakfast or snack and can be used as a topping for toast, scones, muffins, and other baked goods. Strawberry jam is also a versatile ingredient in various recipes, such as tarts, cakes, and cheesecakes, or as a flavoring for yogurt or ice cream.
Strawberry Jam Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Strawberries: The star ingredient gives the jam a fruity flavor and texture.
- Granulated Sugar: Used to sweeten the jam and help preserve it by binding with the fruit's natural pectin.
- Lemon Juice: Helps balance the sweetness of the jam and adds a bright, citrusy flavor. It also helps the jam set by activating the natural pectin in the strawberries.
Tools you'll need
How to Make Strawberry Jam
Note: The full instructions are provided in the recipe card below.
Place the mashed strawberries and sugar in a large, heavy-bottomed saucepan and stir to combine. Heat the mixture over medium-high heat, stirring frequently, until the sugar dissolves. Add the lemon juice and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for about 30-45 minutes or until the jam has thickened and reached the desired consistency.
To test if the jam has been set, place a small amount on a chilled plate and let it cool for a few minutes. Run your finger through the jam. The jam is ready if it leaves a clear path and doesn't fill in with the liquid. Remove the jam from the heat and let it cool slightly. Skim off any foam that has formed on top, if desired.
How to Process Fruit Preserve Jars:
Using a clean spoon, fill the sterilized jars with hot strawberry jam, taking the required headspace into account. Stir with a clean small spatula to eliminate any air pockets, then wipe the rims clean with a damp paper towel. (Any residual stickiness or seeds will affect the seal.) Place sterilized lids on the jars. Screw on the sterilized bands until snug. Place a rack in the bottom of a pot, fill halfway with water, cover, and bring to a gentle boil. Using a jar lifter, lower the sealed jars into the pot. The water must cover the jars by 1 inch (add boiling water, if needed).
Cover the pot and process for 10 to 15 minutes. Turn off the heat and uncover the pot; let the jars sit in the water for 5 minutes, then remove to a kitchen towel with a jar lifter. Let cool at room temperature for 12 to 24 hours. Check the seal: The lids should be flat.
Sealed jars can be stored in a cool, dark place for a year. (Refrigerate after opening.) If they’ve popped, you can keep the Strawberry Jam in the fridge for up to 1 week. Overall, it's important to remember that substitutions can affect the outcome of the jam, so it's best to experiment with small batches first and make adjustments as needed.
Substitutions
- Sugar: You could use a natural sweetener like honey, maple syrup, or agave nectar instead of granulated sugar. However, the ratios and cooking times may need to be adjusted for consistency and flavor.
- Lemon juice: If you don't have fresh lemon juice, use bottled lemon juice instead. You could substitute lime or orange juice for a slightly different flavor profile.
- Strawberries: While this recipe is specifically for strawberry jam, you could use other berries like raspberries, blackberries, or blueberries instead. Remember that the sweetness and acidity levels may vary, so you must adjust the sugar and lemon juice amounts accordingly.
- Pectin: Some jam recipes call for added pectin to help the jam set, but this recipe relies on the natural pectin in the fruit and lemon juice. If you're having trouble getting the jam to set, add a little commercial pectin to help it thicken.
Variations
- Vanilla: Add a splash of vanilla extract or scrape a vanilla bean into the jam to give it a sweet and aromatic flavor.
- Spices: Add a pinch of cinnamon, nutmeg, or ginger to the jam to give it a warm and cozy flavor.
- Chocolate: For a decadent twist, stir some finely chopped dark chocolate into the jam while it's hot. The heat will melt the chocolate and create a luscious and indulgent spread.
How to Serve
Strawberry jam is a delicious and versatile spread that can be used in various ways. It is most commonly enjoyed on toast or bread but can also be used to top pancakes, waffles, or yogurt. Some people even enjoy adding a dollop of strawberry jam to their morning oatmeal or smoothie bowls. Additionally, strawberry jam can be used as a filling in cakes, pastries, and cookies or as a glaze for meat dishes. When serving, spoon the jam into a jar or container with a tight-fitting lid and store it in the refrigerator for up to several weeks.
How to Store
To properly store your homemade strawberry jam, ensure it has cooled to room temperature. Carefully ladle the jam into sterilized glass jars, leaving about ¼ inch of space at the top. Wipe the rims of the jars clean with a damp cloth to remove any residue that could interfere with sealing. Place sterilized lids on the jars and screw on the bands until snug but not overly tight.
Process the sealed jars in a water bath canner for 10 to 15 minutes to create a proper seal and extend the shelf life. Once processed, let the jars cool at room temperature for 12 to 24 hours. Check for a proper seal – the lids should be flat and not pop when pressed. Sealed jars can be stored in a cool, dark place for up to a year. If a jar doesn't properly seal, store it in the refrigerator and use it within a week.
Make-Ahead
Prepare the strawberries by washing and hulling them. Mash the strawberries with a fork or potato masher until you have the desired texture. Combine the mashed strawberries, sugar, and lemon juice in a medium saucepan. Heat the mixture over medium-high heat, stirring constantly, until the sugar has dissolved. Once the sugar has dissolved, reduce the heat to medium-low and continue cooking the jam, stirring occasionally, for 30-45 minutes or until the mixture has thickened and coats the back of a spoon.
Remove the jam from the heat and let it cool slightly. Pour the jam into clean, sterilized jars and let it cool completely before sealing it with a lid. Store the jars of jam in the refrigerator for up to 2 weeks or freeze for up to 6 months. By making the jam ahead, you can save time and have a delicious and homemade spread whenever needed. Just make sure to properly store the jam to ensure it stays fresh and flavorful.
Tips For Making The Best Strawberry Jam
- Choose Ripe Strawberries: Use fresh, ripe strawberries for the best flavor and sweetness. Overripe or underripe strawberries may affect the taste and texture of the jam.
- Prepare Equipment: Ensure all your equipment, including jars, lids, and utensils, are clean and sterilized before starting. Proper sanitation helps prevent contamination and extends the shelf life of the jam.
- Use Pectin-Rich Fruit: Strawberries contain natural pectin, which helps the jam set. Adding a touch of lemon juice not only balances the sweetness but also enhances the natural pectin content.
- Proper Sugar Ratio: The sugar not only sweetens the jam but also acts as a preservative. Follow the recipe's sugar ratio for the best taste, texture, and preservation.
- Stir Regularly: Stir the strawberry mixture frequently while cooking to prevent burning or sticking to the bottom of the pot. This helps distribute heat evenly and ensures even cooking.
- Test for Set: To check if the jam has been set, place a small amount on a chilled plate and let it cool for a minute. Push the jam with your finger – if it wrinkles and doesn't fill the gap, it's ready. If not, continue cooking and test again after a few minutes.
- Skim Foam: While cooking, the foam may form on the surface of the jam. Skim off this foam using a spoon. This helps create a smoother texture and prevents air pockets in the jars.
- Cooling and Storage: Allow processed jars to cool naturally at room temperature. Once cooled, check the lids for proper seals – lids should be flat and not pop when pressed. Store properly sealed jars in a cool, dark place for optimal shelf life. Refrigerate any unsealed jars and consume them within a week.
FAQ
How long will homemade strawberry jam last?
Homemade strawberry jam can last up to 2 weeks in the refrigerator and up to 6 months in the freezer if stored properly.
Why do I need to add lemon juice to my strawberry jam?
Lemon juice helps lower the jam's pH, making it more acidic and less hospitable to bacteria. It also helps to set the jam and brightens the flavor.
Can I double the recipe to make more jam?
It is not recommended to double the recipe, as it can affect the setting and texture of the jam. If you need to make more jam, it's best to cook it in separate batches.
How do I know when the jam is ready?
To test if the jam is ready, use a spoon or spatula to remove a small amount of the mixture from the pot and let it cool slightly. Then, run your finger through the jam. The jam is ready if it leaves a clear path and doesn't fill in with the liquid.
Can I use less sugar in my strawberry jam recipe?
The sugar in the jam recipe acts as a preservative and helps to set the jam. However, you can reduce sugar if you prefer a less sweet jam. You can also use sugar substitutes like honey or agave, which may affect the jam's texture and shelf life.
Can I add other fruits to my strawberry jam?
To create a mixed berry jam, add other fruits to your strawberry jam, such as raspberries or blueberries. Just make sure to adjust the sugar and lemon juice accordingly.
What is the best way to sterilize jars for jam?
The best way to sterilize jars for jam is to wash them in hot, soapy water and rinse them well. Then, please place them in a large pot of boiling water and let them boil for 10 minutes. Remove the jars from the water using tongs and let them air dry on a clean towel.
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Recipe
Strawberry Jam
Ingredients
- 1 kg fresh strawberries , hulled and mashed
- 300 g granulated sugar
- 1 large lemon juiced
Instructions
- Place the mashed strawberries and sugar in a large, heavy-bottomed saucepan and stir to combine. Heat the mixture over medium-high heat, stirring frequently, until the sugar has dissolved. Add the lemon juice and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for about 30-45 minutes or until the jam has thickened and reached the desired consistency.
- To test if the jam has set, place a small amount on a chilled plate and let it cool for a few minutes. Run your finger through the jam. If it leaves a clear path and doesn't fill in with liquid, the jam is ready. Remove the jam from the heat and let it cool slightly. Skim off any foam that has formed on top, if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.