Homemade strawberry jam is simply yummy. It has no added preservatives or additives. It is a great way to use soft berries which go waste otherwise. Unlike market based jams, you can control the sugar in this recipe. Add as per your choice as berries themselves are quite sweet when in season. The below recipe is an easy strawberry jam without pectin.
Juicy, summery and delicious strawberry is also known as, ‘queen of fruits’. Everyone loves them for their sweet yet tart taste. One of the most beautiful things about strawberries is that it is so versatile. You can have it fresh, cook it or have it frozen. It can be used to give a twist to any of the recipes. It is full of natural sweetness. Homemade jam or preserve is a great way of having strawberries when they are in plenty and can be eaten with any bread or flatbread. I love having them with scones too.
Benefits of strawberries
- Great for teeth.
- Improves vitamin C and immunity.
- Power packed with anti-oxidants.
- Protects the heart.
- Sodium-free, fat-free and low calories.
- They are a great source of anti-oxidants.
- Perfect for a low calorie snack.
How to select the best strawberries?
Berries have a very short shelf life, even in the refrigerator. The best place to buy strawberries is a strawberry farm, where you can get/pluck them fresh. You may also get from the local farmers' market. One must look for berries that are dark red in colour, avoiding the orange undertones. Sometimes you can also choose a good basket of berries by giving it a sniff. Sweet, ripe strawberries are going to have a great berry scent to them and you can store them in refrigerator for 2-3 days.
It is a great way to use berries when they are peak season. It means they are way cheaper and go waste sooner.Buying them in bulk helps you fight food waste at your own level. Use the preserve to make other stuff. Other uses are strawberry ice cream, milkshake, fro-yo, cake and crush.
Ingredients
- Fresh berries
- sugar
- Apple cider vinegar
Equipment
- Steel frying pan/Sauce pan
How to make homemade strawberry jam?
- Wash the strawberries take the green top off.Cut the strawberries in slices.
- Add the sugar to the strawberries.
- Optionally add the apple cider to the strawberry and sugar mix.
- Leave it aside for 4 hours/overnight at room temperature.
- Take a clean pan and start heating the jam mix at low flame
- Stir it slowly until the water has dried up .
- Let it cool off and transfer to an air tight container.
- You can store this in clean jars in the refrigerator for 2 weeks.
- Use a clean spoon every time you want to use it.
Top tip: Wash your jar with warm soapy water. Pat dry your sterilized jars with a paper towel before you store your jam in it. This will help you avoid mould.
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Variations
You may use stevia instead of coconut sugar if you like. Easy jam variations can be made using any other berry too.
Storage
Always store it in an air tight glass jar in a refrigerator. This is a low-sugar strawberry jam and no pectin hence needs to be refrigerated. It lasts 2 weeks in a refrigerator.
Homemade strawberrry jam recipe
Equipment
- saucepan
Ingredients
- 3 cups Fresh strawberries 500gms, sliced
- ½ cup raw sugar or any other sugar
- 2 teaspoon apple cider vinegar optional
Instructions
- Wash the strawberries take the green top off.Cut the strawberries in slices.
- Add the sugar to the mix,optionally add the apple cider vinegar,cover the bowl
- Leave it aside for 4 hours/overnight at room temperature.
- Take a clean pan and start heating the jam mix at low flame .
- Stir it slowly until the water has dried up .
- Let it cool off and transfer to an air tight container.
- You can store this in the refrigerator for 2 weeks.
- Use a clean spoon every time you want to use it.
Notes
FAQ
Store it in refrigerator for 2 weeks.
Cooking jam recipes without pectin takes a longer cooking time, but it does thicken.
Bring to a rolling boil. Now, cover the canner and boil for 15 minutes if you are using 16-ounce jars. Lesser jam quantity will take around 10 minutes. Let cool for10 minutes before removing the jars from the pot.
salsa, jam, preserves, jellies, pickles, relish, vinegar, pie fillings, chutneys, sauces and tomatoes.
You need to use 2 teaspoon of fresh lemon juice instead of 1 teaspoon of vinegar. This is because it is less acidic than vinegar.
Yes you can use frozen strawberries to make a jam. Just thaw them and cook them immediately with lemon juice. Optionally use a potato masher to mash your berries and continue with remaining steps as above.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation
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