Strawberry Jam (Without Pectin)
This strawberry jam is made completely from scratch (it's easier than you think)! Try making jam with fresh, frozen, or even strawberries that are past their prime.
Servings: 12 servings (¾ cup or 225 grams)
Calories: 57kcal
Equipment
- medium sized saucepan
- spoon
- plate
- small bowl
Ingredients
- 1 ½ cups hulled and roughly chopped strawberries
- 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.
- Store in an airtight container in the refrigerator for up to 1 - 2 weeks.
Notes
Storage: The jam can be stored in an airtight container in the refrigerator for up to 1 - 2 weeks. Alternatively, store in the freezer for up to 2 months.
To prevent sugar crystals from forming in the final jam, you can brush the sugar off the sides of the saucepan with a pastry brush dipped in cold water.
If you'd like, you can remove any foam that might form with a spoon to ensure a beautiful final jam.
Be sure not to cook the jam for too long, otherwise, it will become too thick after it cools in the refrigerator. The cold plate test will help you judge how long the jam needs to cook.
Nutrition
Serving: 1serving | Calories: 57kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 0.1mg
