Easy Strawberry Jam Recipe – Learn Like a Pro : Making my simple small batch strawberry jam recipe is the perfect way to celebrate the arrival of spring. This easy recipe, which only requires three ingredients and no additional pectin, tastes so much better than store-bought alternatives and requires very little work.
Easy Strawberry Jam Recipe – Learn Like a Pro
Since it’s strawberry season, I thought I’d share this simple recipe for homemade strawberry jam. If your refrigerator and counters are anything like mine, you most likely have many quarts of fresh strawberries. This is the ideal approach to save them if any of them are getting a little too mushy!
We always keep this incredibly simple strawberry jam on hand for a quick brunch or breakfast. Strawberries only need to be chopped and cooked in a pan with sugar, stirring from time to time. This recipe is ideal for multitasking in the kitchen because it calls for minimal skill but does involve some watching.
Ingredients
- 600 grams strawberries or 5 cups chopped strawberries, preferably organic
- 400 grams sugar or raw sugar – 2 cups sugar or add as required depending upon the sweetness of the strawberries
- 2 tablespoons lemon juice – optional
Instructions
Prepping Strawberries
Rinse organic strawberries several times in a sieve or colander. After completely draining the water, either let them dry naturally or use a fresh kitchen towel to wipe them dry.
Take off the strawberries’ green leaves and stalks. Chop them up and reserve.
Place the diced strawberries in a saucepan. Add the lemon juice and sugar.
Stir thoroughly and continue to cook over low to medium-low heat in the pan.
The strawberries will start to cook and release their juices.
Stir frequently and at intervals until the strawberries are cooked through and tender.
Once the jam mixture begins to reduce, turn down the heat to low and simmer the mixture.
Stir the jam mixture frequently as it reduces.
Excluding the prep labour, the entire process of cooking the jam took me fifty minutes.
The jam has reached setting point when the mixture begins to pull away from the pan’s sides. Doing two tests is another technique to verify the consistency and doneness.
ALSO SEE
Plate Test No. 1
Spoon a plateful of the strawberry jam and set aside to cool. The jam is finished if it cools down and there is no water separation.
The Sheet Test or Spoon Test
Taking a spoonful of jam and letting it fall is another way to test it. The jam is done and ready to be bottled if it slips from the spoon in a single sheet.
Place a fresh kitchen towel over the pan and let the jam to cool to room temperature.
Next, pour the jam into a medium-sized glass container or jar that has been sterilised.
This amount yields around one medium jar of jam, which, if you have jam for breakfast every day, should last you many weeks.
The jam bottle should be kept chilled.
Savour the strawberry jam to your preference.
Notes
This recipe’s approximate nutritional information is for the full batch of strawberry jam.
Nutrition Facts
- Amount Per Serving
- Calories 1795 Calories from Fat 18
% Daily Value*
- Fat 2g3%
- Saturated Fat 1g6%
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Sodium 18mg1%
- Potassium 1065mg30%
- Carbohydrates 447g149%
- Fiber 12g50%
- Sugar 427g474%
- Protein 4g8%
- Vitamin A 74IU1%
- Vitamin B1 (Thiamine) 1mg67%
- Vitamin B2 (Riboflavin) 1mg59%
- Vitamin B3 (Niacin) 2mg10%
- Vitamin B6 1mg50%
- Vitamin C 364mg441%
- Vitamin E 2mg13%
- Vitamin K 13µg12%
- Calcium 146mg15%
- Vitamin B9 (Folate) 150µg38%
- Iron 4mg22%
- Magnesium 88mg22%
- Phosphorus 150mg15%
- Zinc 1mg7%
