Organic Strawberry Jam Recipe – 3 simple ingredients

How to make Strawberry Jam?

For those of you who have never tasted Homemade Strawberry Jam, I guarantee you it is DELICIOUS. I’m not a fan of sweet dishes, generally preferring savory dishes, but I can never say no to this delicious jam.

For those of you who have only eaten store-bought jam, I suggest you to try Homemade Strawberry Jam, as it is extremely simple to prepare. Another advantage of this jam recipe is, unlike other homemade jams, is that nothing is wasted. That is, you don’t have to remove the pits, as in the case of other fruits such as raspberries, cherries, blackberries. There are people who do not remove the seeds from raspberry jam or blackberry jam, but I remove them because I think they are hard seeds, difficult to eat especially for children.

Another advantage in the case of strawberry jam is that strawberries are sweet fruits, so a large amount of sugar is not necessary to obtain a delicious homemade jam.

The last but not the least advantage is that the cooking time is short. You don’t need to boil the Strawberry Jam for more than an hour to get a delicious result with the right texture.

I like to use the ingredients cleverly, so that I get two food dishes at the same time: Strawberry jam and Strawberry Syrup.

Thus, for Strawberry Jam I use the fruit, after they have been soaked in sugar, and for Strawberry Syrup I use the liquid obtained after soaking the fruits in sugar. I choose to do it this way because it seems to me that I don’t have to put in the extra effort to get two dishes, and not just one.

Also, if you let all the liquid that you retain after soaking the strawberries into sugar, to boil, the jam is likely to be quite liquid at the end. But that doesn’t mean it’s a problem, because liquid Strawberry Jam can also be enjoyed on a slice of bread, or it’s great as a topping for ice cream, pancakes or waffles.

So, in the end it is up to you whether you choose to make Strawberry Jam using all the liquid, or choose to boil the liquid separately to get Strawberry Syrup. Also, it is everyone’s choice if they will leave the pieces of strawberries whole in the Jam, or if they will choose to chop them, using a blender, to get a fine Jam.

Plus, I really enjoy making Strawberry Rhubarb Jam. Basically, in this combination I manage to join the sweet taste of strawberries with the sour flavor of Rhubarb.

How to make Strawberry Rhubarb Jam?

Strawberry Rhubarb Jam is, as I said before, the perfect combination of tastes. Sweet and sour at the same time, and in addition, extremely healthy. Rhubarb is a vegetable, although in some countries it is considered a fruit, known for its sour, edible stems.

Rhubarb is not a nutrient-dense vegetable, but the most important nutritional aspect of this wonderful plant is that it is high in vitamin K, providing 25-35% of the daily requirement of vitamin K per 100 gram serving.

Rhubarb is also an excellent source of antioxidants, lowers cholesterol and has anti-inflammatory properties, so it might be time to include rhubarb in your family’s diet. And today I offer you a delicious option to do that: Strawberry Rhubarb Jam 😊.

All you have to do is peel the rhubarb stalks, cut them into smaller pieces (about 0.5 cm) and add them to the Strawberry Jam during the last 30 minutes of cooking. If you prefer Strawberry Rhubarb Jam with chunks of strawberries and rhubarb, you can leave it as it is. If you want to chop them up and get Strawberry Rhubarb Jam with a fine texture, at the end of the cooking process, you can use a blender.

Thus, following the recipe that I will present below, and adding only the pieces of Rhubarb, you will get the delicious Strawberry Rhubarb Jam.

How to can Strawberry Jam?

Fruit jams are extremelly easy to preserve for long term. Don’t hesitate to read the useful information provided in the EaseYourCooking ultimate guide for winter season or long-term food preservation, and you will enjoy your favorite sweet spread for an entire year, without the risk of spoiling in time.

An essential step in the preparation of any jam recipe is the sterilization of the jars into which we are going to pour the hot jam. Thus, while the jam boils, we will sterilize the jars. For this, we need to follow a few simple steps:

1. Wash the jars in which you are going to pour the jam and their lids as well with water and dish detergent.

2. Let them drain the water, and heat the oven to 180^o Celsius;

3. After the water has drained, place the jars in the oven tray, with the mouth upwards, and place the lids between them, also in the tray.

4. Insert the tray with jars and lids into the hot oven, and then let them sit for 5 minutes at 180^o Celsius.

5. After the oven has stopped, DO NOT REMOVE THE TRAY FROM THE OVEN! Leave the tray with the jars and lids in the oven, with the door closed, until the oven has cooled completely.

If you follow these simple steps, you’ll have sterilized jars that you can confidently pour hot jam into. These steps are valid for any kind of preparation: jam, compote, syrup or anything else.

At the end of the Strawberry Jam boiling process, using a jar funnel, pour the hot jam into each jar, up to the top, meaning the jar should be full. Using an oven mitt or kitchen towel, seal the jar as tightly as possible immediately after filling.

Thus, the jam obtained will last without problems for 2 years in the cellar or in the pantry, without spoiling, but I will give you an extra tip in the full recipe below 😊

Full Recipe – Strawberry Jam

This Strawberry Jam recipe that I present to you today was made using 5 kg of strawberries. If you are going to use a different amount of strawberries, I recommend that you adjust the amounts of the other ingredients in proportion to the amount of fruit.

Organic Strawberry Jam Recipe – 3 simple ingredients

EaseYourCooking

For those of you who have only eaten store-bought Strawberry Jam, I suggest you to try Homemade Strawberry Jam, as it is extremely simple to prepare. Another advantage that Strawberry Jam presents, unlike other homemade jams, is that nothing is wasted. That is, you don’t have to remove the pits, as in the case of other fruits such as raspberries, cherries, blackberries. There are people who do not remove the seeds from raspberry jam or blackberry jam, but I remove them because I think they are hard seeds, difficult to eat especially for children.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Breakfast

Cuisine French

Servings 13 jars

Calories 249 kcal

Equipment

• 1 Pot Optional: Lid

Ingredients

 

MetricUS

 

1x2x3x

• 5 kg strawberries
• 500 g sugar
• 1 pc lemon (the lemon juice)

Instructions

 

• First, remove the strawberry tops and clean well the strawberries with cold water;
  
• Place the clean strawberries into a large bowl and then add some more water into the bowl, to soak them for 5 minutes;
  
• Drain all the water from the bowl and add the lemon juice. Then, add the sugar and mix well, to make sure that the sugar is incorporated into the entire bowl of strawberries;
  
• Place a lid, on top of the bowl, and let the sugar dissolve until the next morning, into a cool place.
  
• The next day, prepare to start boiling the jam. If you choose to make Strawberry Jam and Strawberry Syrup as well, pour the liquid from the strawberry bowl into a different large pot. If you don’t want to boil syrup, just move the entire content of the bowl into a large pot and place it on the stove.
  
• Without using a lid, boil the Jam for 1- ½ Hours, on low heat. Stir frequently.
  
• In the meantime, sterilize the jars you are going to use for the strawberry jam.
  
• Optional: 30 minutes before finishing the boiling process, add the Rhubarb if you wish to obtain a Strawberry Rhubarb Jam.
• In the end, you can leave whole fruits in the jam, or you can grind them, using a blender.
  
• Pour the jam into the jars, and immediately close their lids.
  
• If you want to be sure that you jam will be preserved in optimal conditions and will not be spoiled over time, after a few hours or even the next day, place your jars into a large sauce pan covered with textile kitchen towel. Add about 2 cm of water to the bottom of the sauce pan and let the jars boil slowly in the saucepan for 1 hour, using low heat. After this, you can store the jars with Strawberry Jam in the pantry for 2 years without being worried that it will spoil over time.

Video

Nutrition

Serving: 100gCalories: 249kcal

Keyword jam, snack, strawberry jam

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Step by Step Video Recipe – Strawberry Jam 

I truly hope that you will try this recipe because I guarantee you that you will love it. And your kids will love it too. Please keep in mind that you can share your thoughts, opinions and reviews in the comments section below. Until the next easy and delicious recipes, I wish you a great day with your loved ones.

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