Easy strawberry jam

Where we live, the strawberries are magnificent at the moment and very, very cheap. So now’s the time to make lots of delicious strawberry jam for the times when they are not so plentiful.  We now have a fridge full of jam and plenty more jars put away for later. It’s luscious, red, sticky and sweet!

strawberry jam

Here’s my favourite strawberry jam recipe. It doesn’t contain pectin so it creates a lovely soft European style jam. If you have different berries, you can substitute those. In fact, I also made a lovely mulberry jam with this recipe.

Before we get started, a couple of points to note. Using 4 cups of sugar will give you a lovely jam but if you prefer your jam a little less sweet, you can easily use just 3 cups of jam. After all your hard work, you’ll end up with about 3 x 300ml jars of jam.

Here’s what you need.

1kg strawberries
4 tablespoons (80ml) lemon juice
3-4 cups white sugar

This jam will easily keep for 2-3 weeks in the fridge but if you want to keep if for a year or so, you’ll need to sterilise the jars and follow your usual preserving instructions.

So, this is how you make the jam.

Chop the strawberries into pieces. I like my jam chunky so I cut the strawberries into big pieces if you like yours more refined, cut them finer!

Strawberry jam

Add the strawberries to the saucepan with the other ingredients and mix together. It looks great now, even before it’s cooked.

strawberry jam

Cook the mixture on a low heat until the sugar is dissolved.

Turn the heat up to a boil and then adjust so the mixture is simmering.

strawberry jam - first boil

Cook the jam for about 30 minutes skimming the surface regularly. Some people prefer to skim at the end, so you can do that if you’d rather. Here’s my jam almost finished.

strawberry jam

The jam is ready when a thermometer reaches 100 – 105C or you can see that it has thickened a little. It will thicken more as it cools so make sure it’s still a bit runny when you finish.

Pour the cooked jam into sterilised jars or into a clean bowl. I always set aside a little to eat right now!

strawberry jam

Spread on a slice of crusty bread or croissants and enjoy!

Here’s a recipe to print out.

Easy strawberry jam
 
Prep time

Cook time

Total time

 

A soft style European jam without preservatives or pectin
Author:
Recipe type: Jam
Cuisine: Condiments
Serves: 3 jars

Ingredients
  • 1kg strawberries
  • 4 tablespoons (80ml) lemon juice
  • 3-4 cups white sugar

Instructions
  1. Chop the strawberries into pieces.
  2. Add them to the saucepan with the other ingredients and mix together.
  3. Cook on a low heat until the sugar is dissolved.
  4. Turn up to the boil and then down to a simmer.
  5. Cook for about 30 minutes skimming the surface regularly.
  6. The jam is ready when a thermometer reaches 100 – 105C or the jam has thickened a little. It will thicken more as it cools.
  7. Pour the jam into sterilised jars or into a clean bowl.
  8. Spread on crusty bread or croissants and enjoy!

 

This entry was posted in Recipes and tagged , , . Bookmark the permalink.

3 Responses to Easy strawberry jam

  1. Pingback: Jam roly poly » eatcookcode.comeatcookcode.com

  2. Melissa Loh says:

    Strawberries aren’t terribly cheap yet and they never last long enough in our home to be turned into jam. But I love that yours looks a little runnier and thinner than the solid chunky styles often found on the supermarket shelves.

    • sas says:

      Thanks Melissa. We like it softer and runnier than the shop bought stuff. I’ve been getting local strawberries for $5 Aussie per kilo so have been buying 3kg at a time. We still eat them as well but there is a limit to how many a family of 3 can eat each day!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: