Homemade Strawberry Jam

Homemade Strawberry Jam

Strawberry Jam…few things capture the taste of the seasons like jam does. Whether you grew up making it or just eating it – jam is so nostalgic. Perhaps because as kids we had jam on toast, with peanut butter, on pancakes…you name it. I think for most of us jam can be very reminiscent of childhood. One bite takes us back to simpler times.

This strawberry jam definitely meets this criteria. It’s so nostalgic. So satisfying. So stinking simple to make. A three ingredient, no-pectin, old fashioned style jam like Grandma used to make.

No special tools or ingredients needed. Just heat up a pot, add strawberries, lemon juice and sugar! Mash it. Simmer it. Let it cool. Pour into jars. Delicious and easy. Doesn’t get much better than this!

How to Make Fruit Jams From Scratch

I follow a very simple recipe when it comes to making fruit jams from scratch.

The basic formula for an easy, no fuss, no pectin jam:

• 3-4 cups of fruit, fresh or frozen
• 3/4 cup of sugar
• ~1 Tbsp. of lemon juice

What’s the Difference Between Jam & Jelly?

The difference between jam and jelly is very simple. All it really boils down to (see what I did there?) is whether or not the end product contains chunks of fruit and sometimes pectin. Pectin is a naturally occurring acid that is added to jellies (and many other things) to give the final result added structure and firmness. Basically, to help it set up.

Jam is made with whole fruits and the end product may have some chunks of fruit in it. However, since it has been cooked, is generally pretty spreadable.

Jelly has been – in effect – strained and the final product is smooth with no chunks of fruit. Jelly can also be made with fruit juice instead of whole fruits and fruit syrup. It has added pectin (or gelatin) to make it more jiggly and firmer than jam.

Preserves are the chunkiest of the three. It contains more whole fruit pieces and is less spreadable than jam or jelly. Typically dolloped onto biscuits with a spoon.

Most berries and stone fruits contain natural pectin already, which makes them extremely easy to cook into a jam without adding any extra ingredients. All you need is heat and a bit of time!

However, not all fruits contain enough natural pectin and will not set as easily. In these instances, adding powdered pectin to give it some extra structure is necessary. Underripe fruit actually has higher amounts of natural pectin so if using fresh fruit – it’s best to go less ripe than you normally would.

The good news is that if you do need to add pectin, it is relatively inexpensive, easy to find and a little goes a long way! Pectin is typically found in the canning supplies section (Walmart and Target) and it comes in a powder form.

What Fruits Can I Use for Jam?

If you want to make old fashioned style jam without having to add pectin, here’s the most common fruits to use:

• Strawberries (low to medium pectin but with added sugar & reduction, it works well)
• Blueberries (same as the strawberries)
• Plums
• Currants (red and black)
• Citrus (lemon, lime and orange)
• Underripe apples (ripe apples will require additional pectin)

The following fruits typically need pectin added unless you combine with lemon juice and/or another fruit high in pectin So, if making any of these fruits into homemade jams, just keep that in mind.

• Banana
• Cherries
• Peaches
• Nectarines
• Apricot
• Figs
• All melons
• Mango
• Rhubarb
• Papaya

How to Make Strawberry Jam

First, it doesn’t matter here if your strawberries are fresh or frozen. Both work well. I actually prefer frozen fruit because it is picked and frozen at peak ripeness. Starting with frozen fruit also means we don’t need to add any water!

With fruit that is mostly water like berries we can achieve a thick but soft and spreadable jam without any additional liquid regardless if we use fresh or frozen. If you can find wild fruit, I highly recommend it as wild fruit tends to have more natural pectin and a more intense flavor payoff. I like to buy the frozen wild blueberries and strawberries from Wyman’s.

The result is a thick set yet soft and spreadable jam that is absolutely epic for toast, biscuits, sandwiches and desserts.

To make your strawberry jam…Add all of your ingredients to a pot with low heat. Bring the mixture to a low simmer.

As the fruit cooks, you can mash it slightly. The end result will be set but have slight fruit chunks.

If you don’t want any fruit chunks at the end, start with chopped fruit instead of whole pieces. Mash as it simmers. It will simmer for approximately 15-20 minutes. It will thicken greatly.

When it is just about the consistency you want, take it off the heat. The residual heat will help it finish setting up.

Allow the mixture to cool slightly and then add to sterilized mason jars. Screw the lid on finger tight and keep in the fridge for a couple of months. I highly doubt it will last that long, though!

How To Sterilize Mason Jars

One key step to make sure your jam stays fresh in the fridge is sterilizing your mason jars before use. Don’t worry, it’s super easy.

First, wash your jars and lids with hot, soapy water or run them through the dishwasher. Bring a large pot of water to a boil and very carefully with tongs lower a few jars at a time and allow to boil for approximately 5-10 minutes.

Remove the jars carefully and allow to dry. I also like to wipe the lids down with a paper towel dipped in white vinegar.

Once the jars are sterilized, add your strawberry jam, screw on your lid and store in the refrigerator.

IMPORTANT NOTE: Do not add hot liquid to your jars. Wait until the jam has cooled down completely and your jars are no longer hot.

This is such a simple way to make a delicious and nostalgic recipe that Grandma would be proud of. I hope you enjoy making this scrumptious strawberry jam. Happy eating!