Updated: Aug 5
Strawberry jam is one of my favorite jams. It is great for breakfast or dinner with pancakes, on any type of bread spread with butter, with tea or white coffee.
It tastes phenomenal and is easy to make, is ideal to make more jams for winter days and to pack them in sterile jars. Read more here about sterile jars!
Furthermore, it can be used for topping a pie or cake in the form of a glaze or the filling itself.
1. Strawberry Jam without No preservatives
1 kg strawberries
1 kg sugar
The first thing you need to do is to wash the strawberries nicely, because nowadays, they are sprayed with various pesticides, then clean them of stalks and then measure them. When choosing strawberries, do not add overripe and rotten because they will harm the taste of strawberry jam, choose only those that are just ripe.
Put the strawberries in a suitable pan and add sugar.
During cooking, do not stir the strawberries! So that they do not fall apart, cook over a moderately moderate heat and occasionally shake the deep pot or carefully go to the bottom with a food processor and mix the strawberries lightly. As soon as it boils, reduce the temperature and cook for another 20-30 minutes.
Pour hot jam into clean and sterile jars, put them in a warm place or wrap them in cloths so that they do not crack. Cover them with clean gauze and leave 1 day to cool and catch the crust. You can then close them with lids. If you want, you can bake them in the oven for 5 minutes to catch the crust.
Note: If you prefer a dietary variant and without a lot of sugar. You can use sweeteners instead of sugar, such as agave syrup, barley malt, stevia, which you add before the end of cooking.
If you make a larger amount of jam for the winter, and you are afraid that it will spoil, you are free to put a little preservative near the end of cooking this jam.
Strawberry jam recipe
The recipe is 1 kg each, and you are free to increase it according to your needs.
1 kg of strawberries
1 kg of sugar
For homemade strawberry jam, always keep in mind that it refers to cleaned strawberries 1 kg of sugar, and you are free to put, 800-900 g of sugar.
Wash the strawberries well and clean them from the stalks and chop them lightly with your fingers. Put them all in a suitable pan and let them cook for 30 minutes. After that, you can add a certain amount of sugar from the recipe (I put about 850 g of sugar) and continue cooking on a low heat until the sugar melts and of course stir constantly.
When the sugar has melted, continue stirring until the mixture thickens. You can use jam fix in relation to the amount, it says on the instructions.
Sterilize the jars in a preheated oven, then pour hot jam into the warm ones.
When you have filled the jars with lids, close and turn them upside down to create a vacuum and leave to cool.
When they have cooled down, put them in the pantry, or in a dark cool place.
Note: As with homemade jam, you can use sweeteners such as: agave syrup, barley malt, stevia.
If you prefer a dietary variant and without a lot of sugar, barley malt. If you make a larger amount of jam for the winter, and you are afraid that it will spoil, you are free to put a little preservative near the end of cooking this jam.
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
1 kg of strawberries prepared
500 g of sugar
1 bag Dr. Oetker Jam fix 2: 1 (also exist Jam fix 3:1 but other quantity)
Wash strawberries, clean, finely chop and weigh 1 kg. Pour the strawberries into a deeper pan.
Mix Jam fix with sugar and mix in strawberries, mix well. Bring the mixture to a boil, stirring constantly, when it boils, cook for another 3 minutes on high heat, stirring constantly.
After that, remove from the stove, and if necessary, remove the foam, pour immediately to the top into the prepared jars.
Close the jars with threaded lids and turn them so that they stand on the lid. Leave them in that position for about 5 minutes, return them to their normal position and leave them in a cool and dark place until they cool completely.
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 or the 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!
1 kg of strawberries
60 ml of lemon juice
3 teaspoons grated lemon zest
70 g of honey
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 became 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 clean, without pieces, and it spreads so easily. Children usually do not like when they feel some pieces of “something” in their food, they like 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.
2 pounds of strawberries
800 grams of sugar
4 bags of vanilla sugar
2 bags of gelatin (+100 milliliters of water)
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 crust and add it and the juice to the pot.
Stir everything once more, then let it simmer slowly, 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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