Strawberry jam is a classic flavor that adds a delicate and sweet bite to almost any macaron. Layer with a Nutella buttercream, strawberry cream cheese buttercream, or chocolate ganache.
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This might just be the perfect summer macaron recipe, especially if you're able to use strawberries while they're in peak season.
Not only is this strawberry jam filling delicious on its own, but you can also easily change up the flavor profile by layering it inside different types of buttercream and ganache.
I just know you'll love this recipe! And, if you want even more inspiration for macaron filling ideas, grab my eBook, Flavorful Fillings, with 100+ filling recipes.
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What You'll Learn In This Recipe
- How to make homemade strawberry jam from scratch.
- Why I prefer layering jam fillings inside a ring of buttercream or ganache.
- Tips for storing the jam filling and filled macarons.
Ingredients You Need
Along with macaron shells that you'll need to bake, here are the ingredients for the jam filling.
- Strawberries: Either fresh or frozen strawberries can be used for this recipe, depending on what's in season.
- Granulated sugar: Jam uses a lot of sugar, so don't be alarmed at the amount!
- Water: Adding a bit of water ensures the fruit doesn't burn.
- Lemon juice: This adds some additional flavor and tartness to the jam.
How To Make This Recipe
1. Heat the strawberries, granulated sugar, water, and lemon juice over medium-high heat in a saucepan until it's boiling.
2. Next, reduce the heat to medium and continuously stir.
3. Don't be tempted to walk away! Watch as the jam cooks down and thickens.
4. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
Remember, the jam will continue to thicken as it cools, so don't overcook it.
Expert Tips
- Piping a ring of buttercream or ganache filling around the jam filling will help the macarons to last longer (up to 3 days) after the macaron shells have been filled.
- A tip, as you're cooking the jam, is to brush down any sugar off the sides of the saucepan with a pastry brush dipped in cold water. This will prevent sugar crystals from forming in the jam.
- You can prepare the strawberry jam filling ahead of time since it will last for 1 - 2 weeks when stored in an airtight container in the refrigerator.
Recipe FAQs
It's best to store macarons in an airtight container in the refrigerator. Before you want to eat the macarons, take them out of the fridge and allow them to come to room temperature.
If you notice the jam is too thin while it's cooking, simply continue cooking the jam until it thickens. The cold plate test will help you judge how long the jam needs to cook.
Unfortunately, if you've overcooked your jam, there's not much you can do to reverse this. Before piping the jam filling, warm it up slightly in the microwave, and this will help it to become a more pipeable consistency.
More Macaron Filling Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Strawberry Jam Macaron Filling
Equipment
- saucepan
- plate chilled
- small bowl
Ingredients
- 1 ½ cups hulled and roughly chopped strawberries (fresh or frozen)
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Heat strawberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.
- Mature the macarons with the filling in the refrigerator for 2 -3 hours. This will allow the macarons to slightly soften and develop a deeper flavor.
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