Strawberry Jam

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Strawberry Jam is one the easiest Jams to prepare at home when compared to other Jams. Homemade strawberry jam is healthier than buying one from the store, which is needless to say. Make a Jam at home and avoid preservatives from the store-bought Jams.

Recipe Facts

Servings

8

Prep time

15

Cook time

25

Calories

79

HOW TO MAKE STRAWBERRY JAM (Stepwise Instruction with VIDEO)

1. Wash, clean and cut the strawberries into small pieces to start preparing your strawberry jam, clean the strawberries properly as dust and bacterias can be there on the surface of it. You can also use a small quantity of salt and vinegar to wash the strawberries properly. Here we use 1+1/2 cup of fresh strawberries.

2. Add 3/4 cup of brown sugar into it. You can also use white sugar, jaggery, or any other sugar as your preference, to provide sweetness to your jam. For a healthy option, we chose brown sugar.

3. Add 1 tbsp of lemon juice as a good natural source of pectin and a preservative to the jam. The lemon also provides a delicious tangy flavor to the jam and helps to thicken it naturally. You can also use other types of citrus fruit juice such as orange juice to give some extra flavors to your jam.

4. Now mix everything properly and leave it on your kitchen counter for about 15 minutes so till all the juices from strawberries, lemon juice, and sugar will mix and dissolve.

5. Cook the strawberries on medium heat for about 15 – 20 minutes and stir occasionally to avoid your jam sticking on the bottom of the pan.

6. To check the proper thickness of the jam. Place a drop of cooked strawberry jam on a cold plate surface (you can refrigerate an empty plate for a while to make it cold) and slant the plate slightly. if the jam droplet stays put without sliding, then we know the Jam is ready. Switch off the heat to avoid overcooking the Strawberry Jam.

7. Take out the strawberry jam and let it cool down at room temperature, as it cools down, it thickens up a bit more. Transfer it into a sterilized air-tight glass jar and keep it refrigerated and enjoy your Homemade Strawberry JAM!

About Strawberry Jam

Strawberries are rich in fiber, vitamins & antioxidants. It contains calcium, folate, vitamin C & magnesium. It helps maintain blood sugar levels and is good for diabetes.

In a refrigerator, the homemade strawberry jam recipe would last for 2 – 3 weeks approximately. I know it’s a trade-off when you can buy a store jam to last for months, but there is no trade-off that’s worth when it comes to staying healthier.

Difference between JAM & JELLY

In the stores, jams and jellies look very similar from outside the bottle. But when you open it up, there’s a clear difference! Jams have chunks of fruit while jelly is much smoother. The reason for this is because jams use chopped fruits to add flavor whereas jelly does not.

Jam and jelly are both cooked down fruit-based spreads, but they’re actually quite different.

JAMJELLY
Jam is made with chopped fruits that cook in the sugar for a long time until soft pieces appear throughout.
Jellies don’t have chunks of fruit; instead, it maintains its smooth texture because we only use pureed or crushed fruits to make them – no chopping required.

Jam is a fruit-filled concoction that has been made with high heat and sugar.

Jelly is smooth as silk because of its lack of chunks.

When making jam, we chop up our fruits before boiling them down to create the perfect consistency for use on toast or bread.
Jelly, on other hand only needs a few ingredients – water and pectin are layered together until they become thick enough to set into cubes!
JAM Vs JELLY

What is Pectin?

Pectin is the gelling agent in jams and jellies, which makes them firm. It’s a powdered substance that comes from plants and fruits. There are two types of pectin: one made from apples and another made from citrus.

Pectin is a natural, plant-derived substance that helps to thicken jams and jellies. This property comes from citrus fruits like lemons, oranges, grapefruits, etc., which contain high levels of pectin when cooked with sugar.

Using Lemon Juice instead of store-bought Pectin

To prepare this Strawberry Jam recipe, there’s one thing I do before anything else – adding Lemon Juice into my mixture so that our Jams won’t turn out icky or too thin (they have less Pectin). If You don’t like using Raw Fruit for your cooking recipes there are also commercial packaged store sold pectins that you could use!

Can I make strawberry jam without Pectin?

If you want to make strawberry jam without the use of pectin, I recommend that you cook it until it becomes thick. You’ll need to stir often so that the jam doesn’t set or burn as this is not made with traditional sugar. Cooking Tip: If you’d like to skip pectin, adding corn starch or agar-agar powder will help thicken your mixture as well!

Pectin Substitutes: Cornstarch, agar-agar, and chia seeds can be used as substitutes for pectin in jams. Although, make a note that using cornstarch can give a stiffer jam texture.

Things to take care of while preparing the Strawberry Jam

The season of Fruit: Strawberry season is a magical time that brings with it an abundance of fresh strawberries. Make sure you take advantage and cook up your favorite strawberry jam when there are berries to be had! It is important to prepare strawberry jam when there are strawberries in season, as you can use the fresh fruit for your jams and jellies.

Cleaning & Washing: Washing the strawberries is important before you make Jam. First, wash them thoroughly with water to remove dirt and bacteria from the surface of the fruit. You can also add a small amount of vinegar to the clean water in order to kill any remaining germs on the strawberry skin. But only do this for about ten seconds, as it will affect their flavor if left submerged too long!

Refrigerating the Homemade Strawberry Jam

I still remember the first time I made strawberry jam.  The process of preparing it is a great way to preserve them for long periods but this can be enhanced even further if you refrigerate it! Trust me, not only will your jams taste that much better with all those natural flavors intact but they also last 3-4 weeks longer in the fridge without any fuss.

Freezing

If you want to keep your homemade jam for the long haul, it is important that you freeze them correctly.  In order to store homemade jams up to 10 months or a year in advance, all you need is some freezer space and lids with rubber sealant on top of the jar’s mouth. Fill the jars halfway full with freshly made jam.

Be sure not to fill too high because this will cause expansion when frozen and can create an even greater opportunity for leaks. Important: Just make sure before freezing, it is cooled and completely sealed as this will prevent spoilage from occurring during storage time.

Canning

You can easily CAN your homemade strawberry jam. You will need to put the sealed jars (with jams inside) into a hot water bath for approximately 10 minutes. The boiling water will sterilize the whole inside out of the glass jars.

Take them out and keep them in a cool and dark place. The Jams can last for one year approx. in these sealed unopened containers. Important: Make sure the containers are properly sealed during this process!

Recipe Card

Strawberry Jam

Course: Breakfast, SpreadCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

79

kcal
Total time

40

minutes

Make Strawberry Jam at home Now! All Natural – Stay Healthy without Preservatives! Have it with your Morning Breakfast Bread Toasts or other Snacks!

Ingredients

  • 1+1/2 Cup Strawberry

  • 3/4 Cup Brown Sugar

  • 1 Tbsp Lemon Juice (Squeeze from Lemon)

Directions

  • Add strawberries into a bowl and add sugar and lemon juice.
  • Mix it well and keep it aside for 15 minutes till the strawberries release their water.
  • Boil it in medium-high flame for 20 – 25 minutes, initially, the color is lighter and more bubbles are produced, later it becomes darker and thicker.
  • Stir continuously to avoid it from sticking to the pan, stop boiling when the liquid is dark and thick.
  • The syrup should not slide when you slant a droplet on the plate.
  • Let the heat cool down and then refrigerate it.

Recipe Video

Notes

  • Make sure to refrigerate so it lasts 2 – 3 weeks. Remember it’s homemade and healthier than store-bought which has preservatives to make it last longer 🙂 !

Nutrition Facts

Nutrition Facts

8 servings per container


Calories79

  • Amount Per Serving% Daily Value *
  • Total Fat 0.1g 1%
    • Sodium 1mg 1%
    • Amount Per Serving% Daily Value *
    • Potassium 44mg 2%
    • Total Carbohydrate 20.9g 7%
      • Dietary Fiber 0.6g 3%
      • Sugars 20.1g
    • Protein 0.2g 1%
    • Iron 1%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    What to eat with a Homemade Strawberry Jam?

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