This strawberry jam requires only 3 ingredients and will fail all the other jams!
I’ve been taking full advantage of the seasonal strawberries and now that winters have almost come to an end I thought of preserving this love fruit to be enjoyed later on. Like a gazillion other people, I too was extremely reluctant to make jams because of the perceived fear of it being a “complex” process. This recipe proves all your fears wrong because its literally as easy as boiling water. I found this strawberry jam recipe last year and this was actually what helped me gain confidence in jam making.
Quite honestly, after tasting this jam you will actually understand what you’ve been missing in your life. That lifeless commercially produced jam that you’ve been eating for centuries will suddenly feel like dirt to you. I’m dead sure you’ll agree with me once you eat this.
My aim has always been to find the easiest recipes and get them to you and this is one of my best. This recipe requires 3 ingredients: Strawberries, sugar and lemon juice. All you really need to do is puree strawberries, add in the sugar, lemon juice and boil the mixture for 10 minutes. Nothing complex about that, is there?!
Normally while making jams, you’re required to add pectin but not in this one. Pectin is what makes jam, jam-like. It the substance that is required to help set the jam and make it jelly-like. The sugar is quite enough to make it set. The jam isn’t as hard though, its more like a strawberry spread but you can increase the amount of sugar or alternatively add in pureed and cooked apple to it as apples are natural sources of pectin. I would suggest about 1/4 cup of cooked and pureed apple. To learn about cooking and pureeing apple refer to my apple and cinnamon jam.
Makes: 1 cup Jam or roughly 250 ml (perfectly fits a 320 ml Bonne Mamman jam jar)
Prep Time: 10 minutes
Cooking Time: 10 minutes
- Strawberries, Pureed, 1 cup
- Sugar, 3/4 cup or 170 grams
- Lemon Juice, 1 tablespoon
You will also need a Glass Jar, 320-350 ml and a funnel to pour the jam, if you’re clumsy like me.
Sterilize a glass jam jar. Learn all about sterilizing jars here. DO NOT SKIP THIS STEP.
- Clean and hull (get rid of the green leafy part) the strawberries. Puree all the strawberries, except a few. Save 3-4 whole strawberries (hulled). That way you’ll have a few whole strawberries in the final jam.
- In a heavy bottomed pan, add in the pureed strawberries, the whole strawberries, sugar and lemon juice. Heat this on low until the sugar has completely dissolved. It is important for the sugar to completely dissolve or else the jam will be sugary.
- Once the sugar has dissolved, increase the heat to high and start a timer. You have to boil this jam for exactly 9 minutes, while stirring constantly.
- Let the jam stand for about 10 minutes so that whole strawberries distribute evenly (if you’re not putting whole strawberries then skip this step and pour the jam straight away). Using a funnel, pour jam in hot dry jars and tightly secure the lid. Keep the jar in the refrigerator and eat when cold with toasted bread or scones.
*You will notice foam building up when you start boiling the jam but it should settle down after 4 minutes. It is completely normal.
** I make jams to be eaten straight away. This one is no exception. Keep this jam in the refrigerator at all times and it will stay for up to 3 months.