Strawberry Jam Recipe

Making your own strawberry jam is easy with 3 simple ingredients, and you can adjust the taste of this strawberry jam recipe to your preference. My family loves the jam to be soft & easy spread, with mild sweetness and a little lemony. This is the recipe if you prefer your jam to be this way too. The best part is, this strawberry jam recipe has no added gelatin and pectin.

3 weeks ago, I received a few boxes of strawberries and was too fascinating about them. They are fresh from the farm, from our local famous highland retreats Cameron Highland. Keeping strawberries fresh in our climate is not easy, they freshness gets deteriorated easily if they were not refrigerated within a few hours. In order to finish them quick enough before they turned to rot, I made some strawberry jams besides eating them as fruits and dessert.

My daughter told me that my jam taste just like the store-bought jam but with more fragrance. She is right, that’s because I used rock sugar instead of normal white sugar.

Strawberry Jam Recipe

Make: 8 oz. / 30 servings
Prepare time: 30 minutes.

INGREDIENTS:
Fresh Strawberries – 350 gram
White Rock Sugar (smashed) or white sugar – 180 gram
Lemon – 1/2 (squeezed for juice, approximately 3 tablespoon)

UTENSILS & TOOLS:
Sterilized Glass Jar with lid – 8 oz.
Saucepan
Spoon
Bowl
Kitchen Weighing Scale

METHOD:
Wash strawberries and cut into cubes.
Stir through rock sugar and add lemon juice.
Cook over medium heat, stirring constantly until strawberries are soft.
Remove 1/2 of soften strawberries into a small bowl and set aside. Continue to cook until remaining strawberries are mostly dissolved.
Test a dip of the mixture on a cold surface, it will thicken when it’s cooldown.
Add back the strawberries when the consistency is right and stir until it is boiled and mixed well.
Skim foam and pour the jam into a sterilized glass jar. Seal the lid after it has cooled down.
Keep in the fridge for a longer serving date.

Note:
If the strawberry is sour, reduce the lemon juice and add a little more sugar.
If you prefer to have tangy lemony strawberry jam, add more lemon juice.
If you like smooth strawberry jam without the chunks, cook all of them until they all dissolved.

Conversion:
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Simple Ingredients: Fresh strawberries, lemon, and rock sugar or white sugar.

Wash and remove the green leaves of the strawberries. Let dry.
Cut strawberries into smaller pieces.
Add rock sugar and lemon juice, stir through in a saucepan.

Cook over medium heat, stirring constantly until strawberries are soft.
To make chunky strawberry jam: Remove 1/2 of soften strawberries into a small bowl and set aside. Continue to cook until remaining strawberries are mostly dissolved.

Test the jam consistency by placing a dip of the mixture on a cold surface, it will thicken when it’s cool down to room temperature.
If you have removed some strawberries for the chunky texture, add them back and stir until it is boiled and mixed well.

Skim foam and pour the jam into a sterilized glass jar.
Wipe the jar mouth with a clean cloth dampened with boiled water.
Seal the lid after it has cooled down.
Keep in the fridge for a longer serving date.

Spread the jam onto the bread for a quick kick-start morning breakfast!!! I find that spreading jam with a teaspoon is easier and faster, it is just my way 🙂 Hope you like this recipe and the method to make your own homemade strawberry jam.