Best 3 Homemade Strawberry Jam Recipes
Indulge in the delightful realm of homemade strawberry jam, a culinary masterpiece that captures the vibrant essence of sun-ripened strawberries, transformed into a luscious, ruby-red spread. This timeless classic is not only a breakfast staple, but also an indispensable ingredient in countless pastries, desserts, and beverages. Our collection of recipes offers a diverse range of strawberry jam variations, each with its unique flavor profile and preparation method. Explore the simplicity of a traditional strawberry jam recipe, where the natural sweetness of the fruit takes center stage. For those seeking a zesty twist, discover a tangy orange-strawberry jam, where citrusy notes dance harmoniously with the berry's inherent flavor. If you prefer a touch of elegance, embark on a culinary journey with our champagne strawberry jam, where delicate bubbles of champagne add a touch of effervescence to the velvety texture. And for those who delight in culinary experimentation, uncover the secrets of our strawberry-rhubarb jam, where the tartness of rhubarb provides a delightful counterpoint to the sweetness of strawberries. No matter your preference, our comprehensive guide to homemade strawberry jam promises to elevate your culinary repertoire and bring joy to your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH STRAWBERRY JAM
Provided by Ina Garten
Time 30m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
STRAWBERRY JAM
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Provided by Katharine
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 40
Number Of Ingredients 3
Steps:
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g
QUICK STRAWBERRY JAM
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
Nutrition Facts : Calories 24 g
Tips:
- Choose ripe and juicy strawberries for the best flavor.
- Use a heavy-bottomed pot or Dutch oven to prevent the jam from scorching.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to determine when the jam is ready.
- Let the jam cool slightly before storing it in jars.
Conclusion:
Homemade strawberry jam is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a filling for pies, tarts, and other desserts. With a little time and effort, you can easily make your own strawberry jam at home.
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