- Strawberries 1 kg
- Sugar 500 gr • 470 kcal
- Lemon juice
- Butter 1 tsp • 717 kcal
Jam and other fruit preserves are surprisingly easy to make. Strawberry Jam is in fact mostly strawberries and fruit, and just need a little bit of time on the stove for the texture to develop. The Homemade Strawberry Jam is delicious to enjoy at breakfast, but it can also be used in desserts. The flavor is so much better than the store-bought version (say hello to strawberry flavor!), while the texture is similar. This recipe is made without pectin, and you likely have all the ingredients already in your pantry. Go on, make your own Homemade Strawberry Jam… you wouldn’t want to eat store-bought jam again!
How to make Strawberry Jam
Making your own homemade strawberry jam couldn’t be easier. The strawberries are first blended until smooth. Then sugar is added and the mixture is cooked. While cooking, the foam is scooped off. Once cooked for a few minutes, add lemon juice (to thicken) and butter (for gloss), and salt (to bring out the sweetness. The finished jam is added to sterilized jars.
How to use Homemade Strawberry Jam
You will soon find so many things to enjoy with your Homemade Strawberry Jam! Combine with cream cheese on freshly baked bread, mix with plain Greek yogurt to make your own strawberry yogurt, use it as a topping for cheesecake, or even as a filling for donuts!
Tips for the Best Strawberry Jam
– You can use frozen strawberries, but you will need to increase the cooking time. Frozen strawberries are usually more watery.
– Don’t worry if your jam didn’t set up yet. The Homemade Strawberry Jam needs enough time to cook with the lemon juice to thicken. During this time the pectin reacts with the sugars, which causes the thickening. This usually happens at a temperature of 220°F. So, if you want to make sure your jam has reached this point, use a thermometer and regularly check the temperature. Keep in mind that the jam will set while in the fridge too.
– To make a keto-friendly, sugar-free strawberry jam, you will need to use a few other ingredients. Simply use 400g strawberries with 2 tablespoons water, 1 teaspoon chia seeds (ground), 1 teaspoon lemon juice, and 1 teaspoon erythritol.
– This recipe uses lemon juice, which naturally contains pectin: in fact, it has all the pectin you need to set the jam, so no additional pectin is necessary!
– You can make Strawberry Jam in Instant Pot. Add 2 lb fresh strawberries (hulled and halved), 1 cup sugar, 2 tbsp lemon juice to an Instant Pot. Marinate for about 10 minutes. Close the lid and pressure valve and cook on high for 1 minute. Allow the natural release for 15 minutes. Mix 3 tbsp water with 3 tbsp cornstarch and stir until thickened. Remove the Instant Pot lid, and stir in the cornstarch. Bring the mixture to a boil (use the ‘saute function’). Turn off the pot and pour the jam into bottles.
– You need to scoop off the foam. If you leave the foam in the strawberry jam, it will create air in your jar, and the jam won’t last as long.
Can I can Homemade Strawberry Jam?
To store these for a long term (i.e., canning the strawberry jam), you’ll need to properly sterilize the bottles. When filling the bottle, leave a space of ¼-inch in the bottle. Remember to sterilize the lids too!
How to store and freeze Strawberry Jam
If you want to store your Homemade Strawberry Jam for a longer time, you can freeze it. Keep a bit of headspace (it will expand in the freezer), and you can freeze it in the bottle.
Cut the stem off each strawberry.
Soak them in water and rinse.
Put the strawberries in a pot.
Use a stick blender and blend the strawberries until smooth.
Add sugar and simmer.
Stir and add a little water.
Remove the foam and continue cooking. Add lemon juice and stir. Add butter and cook until thick.
Cook until thickened and darkened in color.
Let cool and pour into a glass jar. Store for up to 1 month.
Remember to wash your strawberries properly before you proceed with the recipe.