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- Dish type
- Strawberry jam
A strawberry jam recipe that won't disappoint. This is my staple berry jam recipe that I use for all types of berries, but I think the strawberry jam is my favourite.
County Clare, Ireland
45 people made this
- 1.75kg strawberries, hulled
- 2kg caster sugar
- 6 teaspoons powdered pectin
- 1 tablespoon unsalted butter
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Place the strawberries into a large, heavy saucepan and crush them with a potato masher.
- Add the sugar and pectin and heat very slowly, stirring all the time until every grain of sugar has dissolved. Add the butter, increase the heat, bring to a full rolling boil and boil for exactly 4 minutes. Remove from the heat, cool for 1 minute, then place in jam jars and cover immediately.
Reviews & ratingsAverage global rating:(1)
Simple Strawberry Jam
I must admit I&rsquove always been a little afraid of jam making &ndash with all the talk of sterilisation, water baths, pectin and setting.
And it&rsquos hard to get the balance right. Jam seems to go from runny to toffee in an instant in my kitchen.
But after testing and tweaking, and stirring and sweating, I&rsquove come up with this strawberry jam recipe that anyone can make.
And I promise I won&rsquot mention pectin or water baths!
This is a super simple recipe that is the product of my experimentation with Nana Ling&rsquos Mandarin Jam Recipe and a few other jam recipes I&rsquove tested over the years.
Getting started with strawberry jam making
Before you get started, keep these things in mind:
First, this recipe makes up just one medium sized jar of strawberry jam. So multiply the quantities by the number of jars you&rsquod like to make.
Second, when choosing your strawberries look for ripe fruit for a flavour-packed jam. Score bonus points if you scoop them up when they&rsquore on special.
When sterilising jars, you can keep it simple by sterilising a store-bought food jar on an intensive wash in the dishwasher. No need to follow any other elaborate jarring ritual.
Finally, you&rsquoll also need to have a lemon and some jam setting sugar on hand.
Yes, this recipe uses jam setting sugar to make things easier.
But we don&rsquot need to tell anyone about our secret ingredient!
Keeping it simple
What can be easier than throwing all of the ingredients in the saucepan?
No need to boil the fruit first, just put everything into the saucepan and you&rsquore ready for some jam making.
Grab your wooden spoon, you&rsquoll need that too.
Got 10 minutes?
Of course you have, and that&rsquos all you need once you&rsquove brought the mixture to the boil (while stirring every now and then).
Boil your jam for 10 minutes and you&rsquore done!
If the jam seems a little too lumpy for your liking, mash it with a potato masher before pouring the hot mixture into the sterilised jars and placing the lid on the jar to form an air-tight seal.
Storing your jam
Provided you use sterilised jars, the sugar in the jam will act as a preserver and there&rsquos no need to take any further steps.
Once sealed, general guidelines say your jam should last for one year on the shelf of your pantry.
Once opened, general guidelines say it will last for up to three months in the fridge.
Of course, shelf life will depend on many things like temperature and humidity. So always look out for signs that the jam may have spoiled before eating.
This recipe is so simple that you don&rsquot have to make huge batches at a time. I simple make up a batch and pop it straight into the fridge ready to eat.
One last thing to do: enjoy!
Enjoy the simple pleasure that is homemade strawberry jam.
(And keep scrolling for ingredient quantities and more detailed instructions.)
In a large bowl, crush strawberries in batches, transferring them to a large heavy-bottomed saucepan after each batch has been crushed.
Add sugar and lemon juice to strawberries. Stir over low heat until sugar is dissolved. Increase heat to high and bring strawberry mixture to a full rolling boil while stirring constantly. Reduce heat and continue to boil until mixture reaches 220 F/105 C, stirring frequently.
If you want to process in a water bath for long-term storage, transfer jam to hot sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you plan to consume the jam within 2 weeks, transfer jam to plastic containers or canning jars. Wait until it has cooled before sealing and store in the refrigerator for up to three weeks, or in the freezer for up to one year.
30 Minute Strawberry Jam Recipe – The Quickest and Easiest Way To Make Jam
There is nothing better than opening a jar of homemade Strawberry Jam and knowing that it was made in less than 30 minutes.
We have been making our own strawberry jam for longer than I can remember.
This strawberry jam recipe starts with a quart of whole strawberries.
For us, it signifies the start of the harvest season with hopes for a bountiful garden season to come.
But there is nothing like preserving the taste of summer so that you can enjoy it all year long!
Although we continue to make and can our very popular Strawberry Honey Jam recipe, there are times when canning isn&rsquot an option.
For instance, there are times that we are in a hurry and don&rsquot have time to sit and wait for the jam to reduce to the proper thickness.
Use a food processor to help break down the strawberries.
Let alone the time it takes to complete the water bath process of canning the strawberry jam.
Or we have run out of our preferred half-pint mason jars that we use to can our jam.
So then we turn to this easy, 30 minute Strawberry Jam recipe.
30 Minute Strawberry Jam
What makes this recipe so quick and easy is the use of a food processor to break down the strawberries into small chunks.
Place washed strawberries in your food processor and pulse just until the strawberries are finely diced.
Be sure to use freezer safe mason jars.
You don&rsquot want to puree the strawberries. However, you want them in small enough pieces that they break down quickly to make jam.
Once the sugar is added to the strawberries, they will continue to break down and form a liquid base.
Then all that is left to do is add in the dissolved Pectin so that the strawberry jam becomes thickened and gel-like.
How To Freeze The Jam
Jam can be frozen in any freezer safe container. However, be cautious when using canning jars for freezing.
First of all, not all canning jars are suited for freezing. However, most half pint jars that you purchase are designated as being freezer safe.
You can also use freezer safe plastic containers for this recipe.
It is best to research the type of jar that you are purchasing before placing them in the freezer.
Each box will explain the safe and approved use for that specific jar. You can find the information on the cardboard side of the box.
But you don&rsquot have to use glass jars. You can also freeze in plastic containers if you prefer to do so.
However, not matter what you decide to place your Strawberry Jam in, be sure to leave 1/2 inch of head space at the top of the container.
Once frozen, the jam will expand. If there is not enough head space the container will likely crack or break.
Low Sugar Option
30 minute Strawberry Jam on toast.
As we all know, traditional strawberry jam contains a lot of sugar. However, you can use less sugar if you prefer.
Sure-Jell pectin also comes in a Low or No Sugar Light version as well.
Simply decrease the sugar in half if you use the Low or No Sugar pectin.
And if you do not want to use white sugar or pectin at all, check out our Strawberry Honey Jam recipe. It can also be frozen instead of canned.
Want to add a little twist to your strawberry jam? Try our Strawberry Rhubarb or Strawberry Vanilla Jam recipes.
- 4 pounds strawberries, rinsed, hulled, and cut into 1-inch pieces
- 5 cups granulated sugar (2 1/4 pounds)
Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.
Bring mixture to a full boil cook, stirring, 10 minutes. Continue boiling use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees on a candy thermometer, about 30 minutes.
Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes remove plate from freezer, and gently press jam with fingertip it should wrinkle slightly.
After jam passes the gel test, remove from heat. Pour warm jam into jars seal, label, and refrigerate up to 4 months.
Cut the stalks from the strawberries and cut the fruit into chunks. Place in a large saucepan with the lemon juice and cook over a medium heat for a few minutes. Pour in the jam sugar and stir over a low heat until the sugar has completely dissolved.
Bring the fruit up to boiling point and then as soon as the jam starts to boil, leave to boil rapidly for 6 minutes. Test for the setting point: spoon a little jam onto a chilled saucer and chill for five minutes. Then, push your finger over the chilled jam &ndash if the jam wrinkles up, it has reached the setting point. If not, boil again for a few minutes and re-test.
Remove the pan from the heat. Using a large spoon remove any of the froth from the surface of the jam, then allow the jam to cool for 15 minutes.
Meanwhile, wash the jam jars in hot soapy water and dry off in a hot oven to sterilise. Spoon the jam into the jars and top with a waxed paper disc. Seal and store until ready to enjoy. Once opened, store in the fridge.
The strawberries must be washed and hulled before cutting them into quarters. (You have ensure that all pieces are of same size)
They need to be tossed with sugar in a big pot (nonreactive material)
After cutting the lemon in half, the juice must be squeezed into the pot, and the lemon halves should be added to the berries.
You have to stir properly and then set aside for 2 hours at last after covering. You can let it sit for up to 8 hours at room temperature and it is necessary to stir once or twice during the marinating process.
A small plate should be put in the freezer.
The heat has to be turned on under the strawberries to medium-high level and they must be cooked for 10 to 15 minutes. You have to stirring in an occasional manner as the berries reduce and the juices get thickened.
When excess amount of foam comes on to the surface, they must be skimmed away and there should be a consistency that is pretty similar to warm maple syrup.
After turning off the heat, a spoonful of the jam has to be placed on the frozen plate and the plate needs to be returned to the freezer.
You must check for a few minutes and it must be nudged when it wrinkles. If not, the plate has to be returned to the freezer and cooked the jam a bit more. Testing should be done and in order to achieve the right consistency, this process has to be done a good number of times.
Once the strawberry jam is prepared, the lemon has to be removed and stirred in a few drops of kirsch.
Instant Pot 3-Ingredient Strawberry Jam
Strawberries are in season and they taste amazing fresh! If you want to preserve that fresh strawberry flavor use some of those berries to make jam. Speed up the process of jam making by using your Instant Pot to cook the strawberries in just a 1 minute pressure cook time.
My Instant Pot 3-ingredient strawberry jam recipe has a bit less sugar than a lot of recipes. However it’s not too low in sugar, if you know what I mean. It tasted amazing as I slathered it on a hot biscuit. Not too sweet but not too tart either. Just perfect.
After the strawberries were pressure cooked I used a potato masher to crush the strawberries to a chunky consistency. I prefer a little texture to my jam. If you like jam more even and smooth then I would suggest blending the strawberries to produce a consistent result.
I’m off to make a piece of toast with butter and jam now! And I’m dreaming of what other fresh fruit I’ll be able to make into jam this summer…I’ve got my eye on you raspberries and peaches!
How long does homemade strawberry jam last?
For homemade strawberry jam made with sugar and then processed by canning in a hot water bath, you can expect to get about two years of shelf life when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to three months. For jam stored in the freezer it will last for 12 months. Once removed from the freezer store it in the refrigerator for up to 3 months.
Why lemon juice?
The lemon juice lowers the pH of the jam mixture that will “set” your jam. You can use freshly squeezed lemon juice or lemon juice in the green/yellow bottle.
Can I use frozen strawberries?
Yes you can. Making jam in the middle of the winter is a thing! Just use 2 pounds of frozen strawberries. No need to bring them to room temperature. Just throw them in the Instant Pot with the sugar and then pressure cook according to the instructions in the recipe.
Ways to use strawberry jam
Of course the most common way to use jam is by spreading it on bread or toast. Here are some other fun ways to use strawberry jam:
- Stir it into yogurt. Plain greek yogurt tastes amazing with a little strawberry jam stirred into it to sweeten.
- Stir it into oatmeal
- Pancake, crepe, waffle or french toast topping
- Serve on top of cheesecake bites
- It makes great gifts with a loaf of fresh warm bread
You might also like…
Use your Instant Pot to remove the skins from tomatoes. Watch my YouTube video to see how easy it is!
What equipment do I need to make strawberry jam?
- Instant Pot or slow cooker. I used a 6 quart Instant Pot Duo 60 7 in 1*. You can also use a 3 quart or 8 quart pot.
- Strawberry huller. Not necessary but nice to own! This is the one I used* to remove the stems from my strawberries.
- Potato masher. I used a potato masher* to crush the strawberries after they were cooked. You can also use a stick blender* to blend the mixture for a more smooth jam. I like the chunkier consistency that results from the potato masher, personally.
- Jars or containers to store the jam. I used these jelly jars* because they are the perfect size. I like to hand these out to friends and neighbors too. You can also use plastic containers like these* if you will be storing the jam in the fridge or freezer.
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Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps.
Combine the berries with the sugar in a large stainless steel or enamel-lined pan and let sit for 3 to 4 hours.
In a medium saucepot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice.
Cook rapidly over medium heat until the strawberry mixture is clear and the syrup is thickened, or about 15 minutes.
Ladle or funnel the strawberry preserves into hot, sterilized jars, leaving 1/4-inch headspace.
Process for 10 minutes in a boiling water bath.
Cool and store in the fridge until ready to use.
How to Test for Jelling Point of Jams, Jellies, and Preserves
- Temperature: If you use a candy thermometer, cook the preserves to 220 F or 8 degrees above the boiling point. For each 1,000 feet of altitude above sea level, subtract 2 degrees.
- Freezer Test: Put a few small plates in the freezer. Near the end of the cooking time, begin to test. Drop a dab of jam on an ice-cold plate. Put it back in the freezer for 2 minutes. If the preserves wrinkle a bit when gently pushed with your finger, it is done. If it is still runny and your finger runs through it, continue cooking and test again in a few minutes.
- Cold Spoon Test: Put a few metal spoons in the refrigerator. Dip a cold spoon into the boiling jelly and lift it. Let it run off the spoon. When two drops converge and "sheet" off the spoon, the preserves are done.
- One pint of fresh strawberries weighs approximately 12 ounces. A 1-pound container, once the strawberries are hulled, will weigh about 12 to 14 ounces.
- If the strawberry preserves set up properly, and you follow safe canning practices, the jars will keep for up to a year in a cool, dark place like your pantry.
- If you're not sure if your preserves are properly canned, store them in the fridge and enjoy them within a month.
- Be patient if the strawberry mixture is not reaching the gel point it can take longer depending on altitude, the size of the batch, the pan size, and your stovetop. The proper temperature can't be reached until enough water has been evaporated, so if the berries have a high water content, this process will take longer. Warming the sugar beforehand can help speed things up.
What Is the Difference Between Strawberry Jam and Strawberry Preserves?
Jam and preserves are made in very similar ways and have a similar flavor, but there is one major difference. Preserves tend to be made with whole fruit, so the spread has bigger chunks of fruit than a jam, which is often made of mashed fruit for a smoother texture.
Strawberry Jelly Recipe Variations
Since strawberry jelly uses strawberry juice, it’s easy enough to add in other liquid flavors into the batch.
The canning book Preserving with Pomona’s Pectin has a recipe for strawberry balsamic jelly that adds balsamic into the strawberry juice, which might be a good option if you’re short on juice at canning time. Similarly, I’ve seen recipes that add in a bit of wine or champagne in place of part of the strawberry juice.
The All New Ball Book of Canning and Preserving has a Roasted Strawberry Chamomile Jelly that starts by roasting the strawberries on a cookie sheet for about 30 minutes. While the strawberries are roasting, you’re brewing chamomile tea on the stovetop. The berries are then cooked in the chamomile tea (tea bag removed), and then strained through a jelly bag and finished just like any other strawberry jelly.
This recipe is just a beginning, and feel free to add in other fruit juices, herbal teas, wine, or most any other flavoring that suits you.