Homemade Strawberry Jam (Sugar Reduced Strawberry Jam)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
48 tbsp
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Calories
41 kcal
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Course
Breakfast
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Cuisine
American, International
Homemade Strawberry Jam (Sugar Reduced Strawberry Jam)
Description
Homemade Strawberry Jam combines two pounds of hulled strawberries with peeled and grated or diced Granny Smith apples, white sugar, lemon juice, and salt. After mixing and resting for 15 minutes, the mixture is heated on low to dissolve sugar, then brought to a boil over medium-high heat and cooked for about 40 minutes until thickened. Frequent stirring prevents burning. The cooking temperature targets 220°F or passing a gel test to confirm set.
The apple adds pectin and a slight tartness that aids texture and flavor balance. Lemon juice brightens the fruity aroma and supports preservation. Once the jam thickens and tests ready, it is removed from heat and cooled before storing.
This jam provides a reduced sugar alternative while maintaining fruit-forward sweetness. It spreads well on toast or can be used in desserts or cooking.
Additionally, the strawberry tops are saved for infusing vodka or rum over several days, imparting strawberry flavor to cocktails without waste.
Ingredients
- 2 lbs strawberries overripe or ripe sweet strawberries, already hulled and cut in half
- 8 oz apple peeled and grated or cut into small cubes - granny smith is the best or a slightly tangy, crispy apple (like Gala)
- 14 oz white sugar
- 1 tbsp lemon juice
- Pinch salt
Instructions
- Weigh the strawberries AFTER they have been hulled to make sure you have 2 lbs of ripe strawberry flesh. DO NOT DISCARD THE STRAWBERRY TOPS.
- Peel and grate the apples if you prefer not to taste the apples or have apple pieces in your jam. Alternatively, cut the apples into 1 cm cubes.
- Place all the ingredients in a big pot and stir. Then leave it aside for about 15 minutes.
- Stir the strawberries over low - medium heat until the sugar dissolves. Increase the heat to medium-high and bring the jam to a boil. Stir frequently.
- Cook the strawberries until the mix thickens and bubbles (about 40 minutes, depending on your stove and pot that you use, make sure not to leave the jam unattended as the sugar can burn very quickly). Stir frequently to prevent the jam from burning.
- The sugar should reach a temperature of 220°F, but I prefer to check if the jam is ready with the jam test (see below).
- Jam test - place a few small saucers or small flat bowls in the freezer. When the jam looks ready, place a small amount of the jam on the cold saucer/bowl and freeze for 5 - 10 minutes. Next, run your finger through the jam to make a streak. If the jam does not join back up in the middle and fill the streak, then it's ready!
- Place the jam in glass bottles, close tightly and refrigerate. These would be suitable for canning as well (although I don’t can, so I’m not entirely sure how to can these).
- Makes about 2 ½ - 3 cups.
Notes
- Keep strawberry tops for infusing vodka or rum to create strawberry-flavored spirits.
- Use Granny Smith or tart apples to aid jam setting and add balanced acidity.
- Stir frequently during cooking and monitor temperature to avoid burning and ensure proper jam consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48tbsp
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1tbsp | |
| Calories | 41kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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