Nothing beats simple old fashioned homemade jams. This simple, easy and effortless homemade strawberry jam is fruity, delicious and less sweet. Here are a step-by-step tutorial and video recipe to making this homemade classic strawberry jam, without pectin or artificial flavoring, just like mom and grandmas did.
To me, this is the easiest way to make jam. This is how I learned to make jam from my mom. I do not use any pectin in my recipe.
What is pectin?
Pectin is a natural substance called polysaccharide. It is found in fruits such as berries and apples. When you heat it with sugar it acts as a thickening agent, which works in favor or jam and jellies.
Our grandmoms and moms made jams and jellies without pectin. Yes, it took a little longer to make that jam but it's natural and wholesome. Adding pectin reduces the cooking time, and it also makes more jam. That is why commercial jam is so different from homemade jam. It's sweeter while the homemade jam is more fruity because the thickening happens naturally.
Do you see that nice dark color? You get that because of the nice long slow cooking. No pectin, no artificial flavorings. Just pure homemade goodness.
Quantity vs. quality of jam
I LOVE fresh jam and I love to try different flavors that are in season. So instead of making many bottles of strawberry jam, I make many different fruit jams during the year. So when strawberries are in season I make two bottles of strawberry jam. And when plums are in season we make one bottle of plum jam, a bottle of fig Jam, peach jam, and orange marmalade.
This works great for our family of four. Kids get variety and it's always nice to have a fresh jam at home. When I want to make a smaller quicker jam I use the microwave method and make my microwave strawberry jam
Canning jams
I never can jams anymore because I make such small amounts. My mom used to make jam bottles to sell so she used to have a whole production of that. Not something I have done so far except with my mom.
And yet, if you plan to make a big batch of jams it's always advisable to can them. Nothing is worse than to have your beautiful jam get ruined. Here's is a step by step process of how to can jams and jellies. This is very similar to how my mom used to do, so I know it works great - Step by Step Preserving Jams.
Ingredients and substitutes
Ideally, the three main ingredients for any jam are fruit, sugar, and acid. Take note of quantities in my jam recipes.
- Strawberries - The best candidate for jams are the strawberries that are dark red, and more on the soft side. Ones that have been kept aside in the fridge for a day or two.
Tip - never let the strawberries soak in water as they absorb water making a very runny jam. I like to wash, hull and dry the strawberries with a paper towel or leave them in the fridge to completely dry - this helps reduce the cooking time. - Sugar - Traditionally people use a ratio of 1:1 for fruit: sugar, just like commercial jams. I think it's too sweet for me. Since I prefer my jam more fruity, so I use less sugar. Sometimes I prefer using thick granulated sugar so it cooks slowly with the fruit. Today I'm using fine grain sugar.
- Lemon juice - It's best to use fresh lemon juice. You can also add zest, but I'm not a big fan of zest in my strawberry jam.
- Butter - Now you don't really need butter, and yet if you notice, often there is foam in the jam when cooking. Adding butter helps clarify the jam - foam comes to the surface so you can then skim it off very easily.
The jam DONE test
Getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So here is an old mom's method that works great to test any fruit jam
Place two ceramic plates in the freezer or fridge. These cool while the jam is cooking. When you are ready to test - bring the cold plate out. Put a spoonful of jam on the plate. The cold plate will instantly cool the jam giving you an indication of how much it has set. Simply put the jam on the plate from the corner towards the center. If it wrinkles it is set. Time to take the jam off the heat. If not, continue with a few more tests - every 3 to 5 minutes.
Step by step instructions (pin)
Prepare the fruit
- Wash drain and hull the strawberries.
- If you prefer a smooth jam, pulse the fruit in a food processor for a few seconds. Personally, I prefer little chunks of fruit in my jam so I leave them whole. The ripe fruit will dissolve quite a bit when cooking so it works perfectly for me.
- Place in a deep heavy bottom pan. (leave space for the jam to rise)
- Add sugar, lemon juice, and stir.
Start cooking the jam
- Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.
- Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow.
- Use a masher to mash the fruit - so you have a smoother jam-like consistency.
Note: you can skip the mashing and keep the jam chunky like a preserve - that's what I have done in the video. - Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer. (for the jam done test)
- After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Testing the jam
- Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers - it's ready.
- Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve and give you that glossy golden shine.
- Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving ¼ inch space from the top.
- Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
Sterilizing
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don't forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Fill half the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.
- Store in a cool dry place.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Frequently asked questions
All fruits have pectin which is a natural substance. Some fruits have more pectin than others, like apples, berries, and other fruits. Our grandmothers did not use any artificial pectin either. And yet, they've made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that's when the pectin is naturally released.
Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the jam.
Yes, it is possible to over cook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. And once
you add water you reduce the shelf life of the jam.
Often the reason jam does not set though reduced to half is because it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a setting point. You can start checking the jam after it has been cooking for 18 to 20 minutes. YOu can also make my microwave strawberry jam
Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a strawberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months.
An acid like lemon juice is necessary to keep the sugar from crystallizing which is why all jam recipes have lemon juice. To fix crystallization, simply heat the jam in a microwave or clean a saucepan. Add lemon juice and cook until the sugar has melted again. This should fix it.
No matter what jam you make there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kids love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Also, nothing beats fresh homemade fried donuts filled with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts. And I use any or all types of jams I have from that year.
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Description
Instructions
Prepare the fruit
- Wash drain and hull the strawberries.
- If you prefer a smooth jam, pulse the fruit in a food processor for a few seconds. Personally, I prefer little chunks of fruit in my jam so leave them whole. The ripe fruit will dissolve quite a bit when cooking so it works perfectly for me.
- Place in a deep heavy bottom pan. (leave space for the jam to rise)
- Add sugar, lemon juice, and stir.
Start cooking the Jam
- Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.
- Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow. Use a masher to mash the strawberry pieces to make a smoother jam consistency.
- Note: you can skip the mashing and keep the jam chunky like a preserve - that's what I have done in the video.
- Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer.
- After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Testing the Jam
- Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
- Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve. If it doesn't just remove it out with a slotted spoon.
- Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving ¼ inch from the top.Â
- Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
Recipe Notes
Sterilizing Â
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.Â
- Leave them in the oven until you are ready to use (you can turn the oven off)Â
- Don't forget to wash and sterilize the bottle lids as well.Â
Canning
- Place a rack on the bottom of a large stockpot.Â
- Half fill the pot with waterÂ
- Pour the jam into the hot sterilized jar as explained above and close the lid
- Â Bring the water in the pot to a boil on high heat.Â
- Lower the jars over the rack leaving enough space between the jas.Â
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.Â
- Bring the water to a boil again. Cover the pot and process for 15 minutesÂ
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.Â
- Let cool completely.Â
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.Â
- Store in a cool dry place.Â
Storage
- If canning the canned jam will stay in a cool dry place in the pantry for up to a year or more
- When not canned the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
