Did you know Homemade Strawberry jam is packed full of fresh strawberries and bursts with natural flavour? Well, I have an easy recipe here for you, and this recipe does not contain pectin either! This recipe only has four ingredients, it’s super easy to make and super tasty too. Keep reading to learn how to make easy homemade strawberry jam.
Jump to RecipeHave you ever tried making your own Strawberry Jam? No, well I recommend you give it a go. I think you will probably be surprised how easy it is to make your own strawberry jam, and how much tastier it is too! Also, when you make your own strawberry jam, you have the control over the ingredients that go into your jam. When you make your own jam, you do not need to make your jam to sit in warehouses and on store shelves for months on end, so you do not need to add all the artificial preservatives and additives!
What You Need
Large Saucepan
You want a saucepan that has lots of room in it after you have added your ingredients. When you make jam it can bubble up quite a bit so you don’t want this to overflow so you need room for this.
Plate
Place a small plate in the freezer when you begin making this recipe. You will need this plate to do the “plate test”, to test the consistency of your jam and see if the jam’s ready.
Spoon or Heatproof Spatula
You need to constantly stir your jam otherwise your jam will stick to the pan.
Masher
So you can mash your strawberries down into the jam mixture.
Glass Jars
These are to store your delicious Jam in. No need to go out and buy jars, just save up any that you have leftover from cooking sauces etc. Tip – If you have trouble removing the label’s sticky glue from the jars just use some nail polish remover on some cotton wool and rub this over the residue and watch it disappear.
Ladle
To carefully scoop your mixture into your sterilised jars to store. You can also use a funnel if you find this easier and possibly a little less messy.
Ingredients
685g Fresh Strawberries – Fresh strawberries are best if you want to unlock your strawberries maximum natural flavours. You can use frozen strawberries, but I prefer fresh and these can make your jam a bit more watery.
145g Granulated Sugar – Sugar helps in jam to enhance the natural flavours, it also helps the jam set and acts as a preservative.
3 tbsp Lemon Juice – Lemon juice helps with low acid fruits like Strawberries, as it neutralises the pH levels in strawberry jam and acts as a natural pectin to help thicken your jam. Lemon juice will also helps with reducing bacteria growth once your jam has been jarred.
5g Cornstarch – Cornstarch is just helps with thickening your strawberry jam a little better.
How to Prepare your Jars
To store your strawberry jam, it is important to make sure your jars have been properly sterilised. You can sterilise by placing your jars and lids in a boiling water bath for 10 minutes prior to use. I place all my jars and lids in the sink and boil the kettle and pour this over so they are all completely covered. Alternatively, you can give your jars a boiling water bath and then store in your fridge for up to two months prior to use so they stay sterile.
How to make the Jam – 8 steps to successful jam making
Step 1
Prepare your Strawberries by making sure they are properly hulled (removing the green bit and it’s little stem from the top of the strawberry). Then wash the strawberries thoroughly, by placing your hulled strawberries in a sieve and run these under water making sure to rotate your strawberries. Place your washed strawberries on paper towel for 5 minutes to let any excess water drain off. Then, chop the strawberries into small pieces or quarters.
Step 2
Place the chopped strawberries, granulated sugar, lemon juice and cornstarch to your saucepan. Next toss these ingredients all around in your saucepan to make sure they are all evenly combined.
Step 3
Place your plate in the freezer ready for your plate test later on.
Step 4
Switch on your hob to a medium to low heat, stirring all your ingredients together until the sugar has dissolved and your strawberries have released a ton on water. This takes about 4-5 minutes.
Step 5
Increase the heat to medium to high and bring your mixture to a rolling boil, remembering to stir occasionally to prevent your mixture from sticking or burning to your saucepan. Once it reaches a rolling boil, use your masher to mash your strawberries down into the mixture for a smoother consistency and let the bubbles cover the surface. This step can take up to 10 minutes.
Step 6
Reduce the heat to medium and let the mixture simmer for around 5-10 minutes, remembering to stir so it does not stick or burn.
Step 7
Time to do the “plate test” to see if the jam has reached the desired consistency. Take out the plate that you placed in the freezer earlier and pop a teaspoon of your jam onto it and let it cool for a moment. To test the jam run your finger through the middle of it and If the jam sets and wrinkles slightly then it’s ready! If not, continue cooking for a few more minutes and repeat the plate test until you achieve the desired consistency.
Step 8
While the jam is still hot, carefully ladle your jam into the glass jars. Leave about 1/4 inch at the top of the jars. Wipe the jars and rims clean to ensure a proper seal, then place the lids on top and tighten them. These can then be placed in the fridge or freezer.
Storage and shelf life
So long as you have sterilised your jars properly your jam can be kept in the fridge for up to a month unopened and should be consumed within 10 days to two weeks once opened. You can freeze your jam once made, just let it cool and then pop in the freezer for up to 3 months. Remember to label your jars with the date and enjoy your strawberry jam all year long.
Final Word
So, get your apron on and get filling your jars with lots of lovely sweetness! Then Enjoy your own homemade strawberry jam that captures the vibrant colour, rich taste, and enticing aroma that is sure to make your breakfasts, desserts, snacks or even afternoon teas even more tasty and memorable. PS this recipe makes about two small to medium Jars of jam depending on your jar sizes.
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Happy Making!
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How to Make Easy Homemade Strawberry Jam
Ingredients
- 685 g Fresh Strawberries The fresher the better
- 145 g Granulated Sugar
- 3 tbsp Lemon Juice
- 5 g Cornstarch
Instructions
- Prepare your Strawberries by making sure they are properly hulled (removing the green bit and its little stem from the top of the strawberry). Then wash the strawberries thoroughly, by placing your hulled strawberries in a sieve and run these under water making sure to rotate your strawberries. Place your washed strawberries on paper towel for 5 minutes to let any excess water drain off. Then, chop the strawberries into small pieces or quarters.
- Add your chopped strawberries, granulated sugar, lemon juice and cornstarch to your saucepan and just toss these all around in your saucepan to make sure they are all evenly combined.
- Place your plate in the freezer ready for your plate test later on.
- Switch on your hob to a medium to low heat, stirring all your ingredients together until the sugar has dissolved and your strawberries have released a ton of water. This takes about 4-5 minutes.
- Increase the heat to medium to high and bring your mixture to a rolling boil, remembering stir occasionally to prevent your mixture from sticking or burning to your saucepan. Once it reaches a rolling boil, then use your masher to mash your strawberries down into the mixture for a smoother consistency and let bubbles cover the surface, this step can take up to 10 minutes.
- Reduce the heat to medium and let the mixture simmer for around 5-10 minutes, remembering to stir so it does not stick or burn.
- Now it’s time to do the "plate test" to see if the jam has reached the desired consistency. Take the plate that you placed in the freezer earlier out and pop a teaspoon of your jam onto the chilled plate and let it cool for a moment. Run your finger through the middle of the jam and If the jam sets and wrinkles slightly when you push finger through then it's ready! If not, continue cooking for a few more minutes and repeat the test until you achieve the desired consistency.
- Take your sterilised jars and while the jam is still hot, carefully ladle your jam into the glass jars, leaving about 1/4 inch at the top of the jar. Wipe the jars and rims clean to ensure a proper seal, then place the lids on top and tighten them. These can then be placed in the fridge or freezer.
