Summer is not complete without making a good batch of strawberry jam. It will last you all winter long to have on freshly baked scones with clotted cream or simply on a warm piece of toasted sourdough bread and butter.
Real homemade strawberry jam does not require pectin, and you can quickly and easily make it in just a few simple steps. If you want to know how to make it with pectin, then see the recipe for details.
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Do you need pectin to make jam?
Pectin is what makes a jam set. It's naturally found in fruit. Some fruit like apples has high amounts of pectin, while some like strawberries have low amounts of pectin.
You don't need extra pectin because we only need to activate the natural pectin already found in the fruit.
Say hello to acid. In this case, we use lemon juice, but other acids can also be used. Think berry or hibiscus vinegar for a fancy strawberry jam.
Difference between jam and jelly
Jam is made with whole fruit, while jelly is generally made with fruit juice or some sort of flavoured sweet syrup.
Jelly for this reason is smooth textured and clear most of the time, while jam tends to contain bits of fruit and has a chunkier texture.
Both are set with either naturally occurring pectin or added apple pectin.
Equipment needed
Sauce Pan Set
Temperature Probe
Electronic Kitchen Scales
Small Kilner jars
Ingredients
- Strawberries - Fresh or frozen. If using frozen make sure they are thawed fully.
- Lemon - Unwaxed.
- Sugar - Regular white caster sugar.
See recipe for amounts and variations section for substitutes.
How to make it
- Rinse the strawberries under cold running water.
- Remove the green stalks and leaves and halve them lengthways.
- Zest one lemon and set aside. Juice it after you've zested it.
- Place in a bowl and add the sugar and lemon juice.
- Thoroughly mix the fruit, sugar and lemon juice. Cover and let it sit for 1 hour at room temperature.
- Place the strawberries into a large pot or pan and bring them to a rolling, steady boil.
- Some foam will rise to the top. You can skim this off if you want, but it's optional. If you plan on canning it, then it helps to remove the foam, so the free headspace needed is accurate.
- Stir the mix often and keep watching it so that it doesn't catch or burn.
- Measure the temperature using a temperature probe. It should reach a temperature of 104 °C or 220 °F. Alternatively, place a bit of jam on a plate, place it in the freezer for 10 minutes and if you draw a line through it, it should stay put.
- When it's done, you should can it or move it to the fridge.
- You should give the jam a good 12 hours to completely cool down and set before serving.
Storage options
- Canning - Details below.
- Vacuum packing - Do this in small batches and store in the fridge.
- Freezing - Not ideal but an option if nothing else is possible.
- Regular container and fridge - Will last for up to 2 weeks.
Canning safety
- Sterilise all equipment
- Make sure the canning jars are hot as well as the jam when filling the jars.
- Do not under or over fill jars. Leave headspace or room at the top so the lid can comfortably close.
- Assure that the rubber seals fit properly and are not damaged.
- Immediately seal and cool down the jam so that a strong vacuum can form.
- It's always better stored in the fridge but will keep well at room temperature too.
- Once canned preserves are opened it has to be stored in the fridge and consumed within 4 days.
Tips for success
- Seasonal fresh ripe strawberries will have the best flavour and natural pectin quality.
- Do not skip the maceration step. The strawberries need to release their natural juice to cook properly.
- Always add the lemon juice at the beginning, as it would water the jam down if you added it at the end.
- Keep a close eye on the jam while cooking and stir often. It can easily over boil or burn.
- The most accurate way to measure when it's ready is with a temperature probe.
Variations
- Vanilla - Add fresh vanilla seeds for an extra luxurious strawberry jam.
- Acid - Change the lemon juice to raspberry vinegar or lime.
- Flavourings - Add a drop of rose water or fresh rose leaves.
Serving suggestions
- With classic British scones.
- On toasted sourdough flax seeds bread.
- With yoghurt and granola.
- With butter biscuits and cream.
- In cocktails.
Frequently asked questions
Yes, make sure the strawberries you're using are properly thawed before using.
Not all jams will set stiff. This is because the natural pectin levels vary in strawberries and from fruit to fruit. You can try and boil it a bit more or if you want it more solid. Alternatively, follow my instructions in the recipe with pectin.
This works for all fruit, but as mentioned before the texture from fruit to fruit will vary.
Related recipes
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Recipe
Easy Homemade Strawberry Jam Without Pectin
Ingredients
Instructions
- Rinse the strawberries under cold running water.
- Remove the green stalks and leaves and halve them lengthways
- Zest one lemon and set aside. Juice it after you've zested it.
- Place the strawberries in a bowl and add the sugar and lemon juice.Thoroughly mix the fruit, sugar and lemon juice.
- Cover and let it sit for 1 hour at room temperature.
- Place the strawberries into a large pot or pan and bring them to a rolling steady boil.Some foam will rise to the top. You can skim this off if you want but it's optional. If you plan on canning it, it helps to remove the foam so the free headspace needed is accurate.
- Stir the mix often and keep watching it so that it doesn't catch or burn.
- Measure the doneness by preferably using a temperature probe. It should reach a temperature of 104°C or 220°F. Alternatively, place a bit of jam on a plate, place it in the freezer for 10 minutes and if you draw a line through it, it should stay put. When it's done you should can it or move it to the fridge.
- You should give the jam a good 12 hours to completely cool down and set before serving.
Video
Notes
- To make this recipe with pectin add 12 grams or 1 tablespoon of pectin with the sugar and mix it well. Follow the rest of the steps as stated. This will give you a completely set strawberry jam.
- See post for variations and alternative flavours.
- See post for canning instructions.
- Best stored in the fridge.
- If not canned or vacuum-sealed it will last for up to 2 weeks.
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