Homemade Strawberry Jam
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
25 servings
-
Calories
34 kcal
-
Course
Condiments
-
Cuisine
Australian
Homemade Strawberry Jam
Description
This jam starts by simmering chopped strawberries with lemon pieces and water to release fruit juices and soften the mixture. Adding pre-warmed sugar helps it dissolve quickly without reducing the cooking temperature, preserving the fruit's flavor. Continued simmering thickens the liquid as natural pectin activates, and the jam reaches a stage where it clings slightly to the pan when stirred.
The final product offers a soft, fruity spread with fresh strawberry notes and a slight tang from the lemon. Pouring the hot jam into a sterilized jar and sealing preserves it for refrigerated storage. The jam can be stored in the refrigerator for up to six months unopened or two months once opened.
This recipe allows for optional preservation through canning methods, though caution and knowledge are required for safe shelf-stable storage. Frequent stirring near the end of cooking prevents burning, and gently controlling the simmer prevents excessive reduction.
Ingredients
- 250 grams strawberries (hulled and roughly chopped)
- ¼ lemon
- 1 cup caster sugar or white sugar
- ½ cup water
Instructions
- Sterilise one medium jar (you can use the dishwasher and then allow to air dry if it's still a little wet.)
- Place your strawberries (hulled and roughly chopped) into a medium saucepan.
- Add peeled, seeded and chopped lemon.
- Add water and bring to a simmer over med-high heat. Simmer rapidly for 5 minutes.
- Heat sugar in microwave for 30 seconds.
- Adjust temperature down to low and add the sugar. Stir to dissolve the sugar and then increase heat again to bring to a simmer.
- Allow to simmer rapidly (though you may have to turn down heat as mixture thickens to maintain this steady but rapid simmer) for 12-15 minutes, stirring occasionally.
- Take off the heat once mixture has thickened and starts to "stick" a little to bottom of saucepan as you stir the jam. Be careful not to burn the jam.
- Pour into the jar and seal with a lid.
- Store jam in fridge.
Notes
- Store strawberry jam in sterilized jars in the refrigerator, lasting up to 6 months unopened and 2 months after opening.
- Pre-warming sugar aids quick dissolution and preserves the jam's fresh flavor.
- Stir frequently near the end to avoid burning and adjust heat to maintain a steady simmer.
- Canning for shelf storage requires additional safe preserving knowledge beyond this recipe.
- Use fresh, ripe strawberries for the best flavor and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.002g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 0.4mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
