Strawberry Jam
Updated: 9 hours ago
The Delight of Strawberry Jam
Strawberry jam holds a special place in my heart as one of my absolute favorite types of jam. Its vibrant color and sweet, succulent flavor make it a delightful addition to a variety of meals throughout the day. Whether enjoyed during breakfast or as part of a cozy dinner, strawberry jam enhances the experience of many dishes. It pairs wonderfully with fluffy pancakes, adding a burst of fruity sweetness that complements the warm, buttery goodness.
Additionally, spreading it on any type of bread—especially when that bread is generously smeared with rich, creamy butter—creates a simple yet indulgent treat that can brighten up any morning. Moreover, strawberry jam is a fantastic companion to a steaming cup of tea or a glass of white coffee. The combination of the sweet and slightly tangy jam with the warm, comforting beverages creates a harmonious balance that is both satisfying and enjoyable.
The versatility of strawberry jam makes it a staple in my kitchen, as it can be used in numerous ways to elevate everyday meals. One of the best aspects of strawberry jam is how easy it is to make at home. With just a few simple ingredients—fresh strawberries, sugar, and lemon juice—it can be prepared in no time. This simplicity allows for the creation of larger batches, making it an ideal choice for preserving the flavors of summer for the colder winter months.
Storing Strawberry Jam
By packing the homemade jam into sterile jars, one can ensure that the jam remains fresh and delicious for an extended period. Read more here about sterile jars! This process not only provides a sense of accomplishment but also allows you to enjoy the taste of summer all year round. In addition to being a delicious spread, strawberry jam can also serve as a delightful topping for pies and cakes.
Conclusion
When used as a glaze, it adds a shiny, appetizing finish that enhances the visual appeal of desserts. Alternatively, it can be incorporated as a filling within pastries or layered cakes, providing a burst of flavor that complements other ingredients beautifully. The versatility of strawberry jam truly knows no bounds, making it a cherished ingredient in both sweet and savory recipes alike.
1. Strawberry Jam without No Preservatives
Ingredients:
1 kg strawberries
1 kg sugar
Preparation:
Begin by thoroughly washing the strawberries to remove any pesticide residues. After washing, remove the stalks and measure the strawberries. Ensure you select only ripe strawberries, avoiding overripe or spoiled ones, as they can adversely affect the flavor of the jam.
Place the strawberries in an appropriate pan and add sugar.
Avoid stirring the strawberries during cooking to prevent them from breaking apart. Cook over moderate heat and occasionally shake the pot or gently mix the strawberries with a food processor. Once the mixture reaches a boil, reduce the heat and continue cooking for an additional 20–30 minutes.
Transfer the hot jam into clean, sterilized jars. Place the jars in a warm area or wrap them in cloths to prevent cracking. Cover with clean gauze and allow them to cool for one day to form a crust. After cooling, you may seal them with lids. If desired, bake the jars in the oven for 5 minutes to enhance the crust formation.
NOTE:
If you prefer a dietary option with reduced sugar content, consider using sweeteners such as agave syrup, barley malt, or stevia, which should be added towards the end of the cooking process.
If you are preparing a larger quantity of jam for the winter and are concerned about spoilage, feel free to incorporate a small amount of preservative near the end of cooking.
Strawberry Jam Recipe
The recipe is 1 kg each, and you are free to increase it according to your needs.
Ingredients:
1 kg of strawberries
1 kg of sugar
Introduction:
For homemade strawberry jam, always keep in mind that it refers to cleaned strawberries. 1 kg of sugar, and you are free to use 800-900 g of sugar.
Preparation:
Thoroughly wash the strawberries, remove the stalks, and gently chop them with your fingers. Place them in an appropriate pan and cook for 30 minutes. Subsequently, add the specified amount of sugar from the recipe (approximately 850 g) and continue cooking over low heat until the sugar dissolves, stirring constantly.
Once the sugar has dissolved, continue stirring until the mixture thickens. You may use a jam setting agent according to the package instructions.
Sterilize the jars in a preheated oven, then pour the hot jam into the warm jars.
After filling the jars, seal them with lids, invert them to create a vacuum, and allow them to cool.
Once cooled, store the jars in a pantry or a cool, dark place.
NOTE:
Similar to homemade jam, various sweeteners can be used, including agave syrup, barley malt, and stevia.
For a lower-sugar, dietary version, consider using barley malt. If you are preparing a larger quantity of jam for the winter and are concerned about spoilage, feel free to add a small amount of preservative towards the end of the cooking process.
If you like thicker jam, here is a recipe for how to make it. You can also consider a larger amount according to your needs; you can put a smaller jam and less than this recipe. It all depends on your taste and how you like it.
For the Recipe Strawberry Jam – Plain or Creative
Ingredients:
1 kg of strawberries, prepared
500 g of sugar
1 bag Dr. Oetker Jam fix 2: 1 (also exists Jam Fix 3:1 but with a different quantity)
Preparation
Thoroughly wash the strawberries, clean, finely chop, and weigh 1 kg. Place the strawberries into a deep pan.
Combine the jam fix with sugar and incorporate it into the strawberries, mixing thoroughly. Bring the mixture to a boil, stirring continuously. Once boiling, cook for an additional 3 minutes on high heat, maintaining constant stirring.
Subsequently, remove the pan from the heat. If necessary, skim off any foam, and immediately pour the mixture to the brim into the prepared jars.
Seal the jars with threaded lids and invert them so that they rest on the lid. Leave them in this position for approximately 5 minutes, then return them to an upright position. Store the jars in a cool, dark place until they have completely cooled.
Ingredients to Desire and Taste
For strawberry and apricot jam, use 500 g of strawberries and 500 g of apricots (wash the apricots, remove the stones, chop finely).
For strawberry and raspberry jam, use 600 g of strawberries and 400 g of selected raspberries.
Or try a combination of strawberries and figs. Then use 700 g of strawberries and 300 g of prepared figs (wash them and chop finely).
The marmalade will become finer if you prepare it with vodka. Instead of 1 kg of strawberries, use 850 g. After cooking, stir in 150 ml of vodka.
The Mediterranean note will be given to the marmalade, to which you will add 3 tablespoons of chopped basil after cooking.
And the irresistible smell will be given to the marmalade, to which you have added 3 teaspoons of lavender flowers (wash them, wipe them, remove them from the stalk, and chop them finely).
You will get the taste of strawberry and bourbon vanilla if you add a stick of Dr. to the jam during cooking. Oetker Bourbon vanilla, which you will take out before pouring into jars, or by adding 2 bags of Dr. Oetker Bourbon Vanilla Sugar.
Strawberry Jam without Preservatives
Now is the strawberry season, and you need to be quick and make delicious strawberry jam for family, for both winter and summer. This is a recipe without preservatives and without sugar, and it is very easy to make even for those who do not know how to cook!
Ingredients:
1 kg of strawberries
60 ml of lemon juice
3 teaspoons grated lemon zest
70 g of honey
Preparation:
Chopped or washed strawberries, chop or mash, then put them in a deeper bowl. Add the other ingredients: grated lemon zest, lemon juice, and honey. Mix well and put on medium heat with constant stirring.
When the mixture becomes thick, when the bubbles started to appear, the jam was ready in about 45 minutes. Set aside to cool the jam, then it is ready for consumption.
Put the jam in clean and sterile glass jars, and store in the refrigerator.
NOTE:
You can store hermetically sealed jam in the refrigerator for a maximum of 15 days. If you put it in plastic containers, you can store it in the freezer for up to a year. After thawing, store the jam in the refrigerator for a maximum of seven days.
Strawberry Marmalade for Kids
Marmalade is a favorite of almost everyone, especially children, because it is smooth, without pieces, and it spreads so easily. Children usually do not like it when they feel some pieces of “something” in their food; they like it puréed, smooth, and soft. Well, jam is just like that. It is delicious and fragrant. If you have children, it is certain that they will adore this marmalade and put it in the first place. It is a great choice for breakfast, or when you feel like eating something sweet. And, of course, for pancakes. The preparation is somewhat different, using a few more ingredients as well as gelatin, to achieve that famous, alluring look.
Ingredients:
910 g of strawberries
800 g of sugar
4 bags of vanilla sugar
1 lemon
2 bags of gelatin +100 milliliters of water/ 20 g
Preparation:
The strawberries needed to prepare the jam should be just ripe, not those that have some rotten parts, and certainly not insufficiently ripe. Strain the cleaned and washed strawberries well so that you get a nice mixture. Pour it into the appropriate pot, then add sugar and vanilla sugar and stir.
Rub the lemon with a mixture of water and baking soda to remove all bacteria and pesticides. Squeeze the lemon to get fresh juice. Grate the zest and add it and the juice to the pot.
Stir everything once more, then let it simmer at a moderate temperature. When the mixture boils, reduce the temperature and cook for another 30 minutes. After that, prepare the gelatin – pour cold water over it and wait for it to swell. Add the prepared gelatin to the warm mixture and mix well.
Remove from the heat and wait for the jam to cool, then pour it into sterilized jars. Next, the process is also the same: wrap it in a blanket and leave it to cool to room temperature, after which you put it in the pantry. Keep the open jar in the freezer.
NOTE:
Less sugar is used to prepare jam, and you can skip it by adding honey or some other sweetener. The preparation is the same. Lemon and lemon zest are added for flavor, but they also help extend the shelf life a bit. Gelatin is there to give that distinctive look. You can also throw out lemon and gelatin, or one of those two, but then the taste is not what it should be.
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