There’s something truly special about homemade strawberry jam. Not only does it taste better than store-bought alternatives, but it also allows you to control the ingredients, ensuring a healthier and more personalized spread. In this guide, we’ll share a simple yet delicious strawberry jam recipe and provide tips and tricks for making the perfect batch every time.
Fresh strawberries: selection and preparation
The secret to a great strawberry jam starts with the strawberries themselves. Look for fresh, ripe, and fragrant strawberries that are bright red and free from bruises or mold. Remember to wash and hull the strawberries before using them in the recipe.
Sugar and lemon: role and alternatives
Sugar plays a vital role in jam-making, as it helps preserve the fruit and contributes to the jam’s consistency. While granulated white sugar is the most commonly used, you can also experiment with other sweeteners like honey, maple syrup, or even coconut sugar.
Lemon juice adds a touch of brightness to the jam while also aiding in preservation, thanks to its acidity. Freshly squeezed lemon juice is recommended for the best flavor.
For a smooth jam-making process, you’ll need a large, heavy-bottomed pot, a wooden spoon or spatula, a ladle, a canning funnel, sterilized glass jars with lids, and a candy thermometer (optional).
Easy homemade strawberry jam with only 3 ingredients: strawberry, sugar and lemon juice, no other additives or preservatives. It can be used as filling for cheese tarts, cheesecake or serve with bread.
Yields: about 465 g
CHINESE VERSION: 自制草莓果酱
Homemade Strawberry Jam | MyKitchen101en
Ingredients:
- 480 g strawberry flesh
- 190 g sugar
- 2 tbsps lemon juice
Instructions:
1 Combine strawberry flesh, sugar and lemon juice in a sauce pot. (Reminder: Use cooking pot with a thicker base to prevent burning.)
2 Bring to the boil, then reduce to medium heat, cook for 10 minutes. Reduce to medium-low heat, continue to cook for about 13 minutes, until thickened.
3 Store the jam in clean jar, keep refrigerated when cooled, consume within 1 month.
This strawberry jam can be used as jam for breads, cakes or tarts. Check out our related recipe.
Related recipe: Chilled Strawberry Cheese Tart (with Homemade Strawberry Jam)
Tips for Perfect Homemade Strawberry Jam
- Choosing the best strawberries: Select ripe, fragrant strawberries that are uniform in color, without any bruises or mold.
- Adjusting sugar levels: Feel free to adjust the sugar levels to your preference, but keep in mind that reducing sugar may affect the jam’s shelf life.
- Cooking techniques for optimal texture: Use a heavy-bottomed pot to prevent scorching, and stir frequently to ensure even cooking.
- Ensuring a long shelf life: Always use sterilized jars and lids, and process the jars in a boiling water bath to create a proper seal.
Creative Variations for Your Strawberry Jam
- Combining other fruits or flavors: Enhance your strawberry jam by adding other fruits like raspberries, blueberries, or even rhubarb. You can also experiment with adding flavorings like vanilla, lavender, or a touch of balsamic vinegar.
- Making a low-sugar or sugar-free version: If you prefer a less sweet jam, try using a low-sugar pectin or a sugar substitute like stevia or erythritol. Keep in mind that altering the sugar content may affect the jam’s shelf life and consistency.
- Spicing it up with herbs and spices: Add a twist to your jam by incorporating fresh herbs like basil or mint or adding a pinch of warming spices like cinnamon or cardamom.
Making homemade strawberry jam is a rewarding and delicious endeavor. With the right techniques and a little creativity, you can create a tasty, versatile spread that’s perfect for everyday use or special occasions. Don’t be afraid to experiment with flavors and share your experiences in the comment below. Happy jam-making!
Easy Strawberry Jam Recipe with 3 Ingredients
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Ingredients
- 480 g strawberry flesh
- 190 g sugar
- 2 tbsps lemon juice
Instructions
- Combine strawberry flesh, sugar and lemon juice in a sauce pot. (Reminder: Use cooking pot with a thicker base to prevent burning.)
- Bring to the boil, then reduce to medium heat, cook for 10 minutes. Reduce to medium-low heat, continue to cook for about 13 minutes, until thickened.
- Store the jam in clean jar, keep refrigerated when cooled, consume within 1 month.
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