This homemade strawberry jam recipe of mine is so simple, anyone can make it. I have made this jam many times now, and each time, it turns out so good, its hard to resist eating it straight out of the jam bottle.
The jam is sweet though, just like how all jams are. But the plus point about making your own jam is that you get to adjust the sugar that goes in it and so after many rounds of making this homemade strawberry jam, I have come to decide on the right amount of sugar that is suited to my taste buds.
This strawberry jam is super easy to make - why would it not be if you only need 3 simple ingredients to make, right? Yes, you read it right, I only used 3 ingredients to make the jam - strawberries, sugar and lemon juice.
Most commercially made jams contain a special ingredient called pectin. Pectin is basically a substance that is naturally present in fruits and it is this substance that helps fruit jams and jellies set. The amount of pectin in fruits differs by the type of the fruits and the level of ripeness of the fruit. This is why, in commercially made jams and jellies, pectin is added as a stand alone ingredient to ensure consistency in the jams and jellies. While there is no harm in adding pectin to your homemade jams, it is not something that everyone would readily have at home unless they are into large scale jam making. And that means, a jam recipe that does not require pectin as a stand alone ingredient is definitely something that most people who want to make their own homemade jams in small scale for their family consumption would find very useful.Not wanting to use pectin in your jam recipes means there has to be an alternative jelling agent, which is where the lemon juice comes in handy.
Having said that, not all jams require pectin. When making jams with fruits high in pectin, neither the pectin nor the lemon juice is required. In the case of strawberries however, these fruits do require the help of pectin so since I choose not to use commercially packed pectin, I opted for lemon juice.
Making the jam
The process starts by getting the strawberries ready. And that means hulling and washing them. In choosing the strawberries, I personally prefer the ones which are not too ripe. That way, the fruits themselves are not too sweet and when mixed with the sugar in the recipe, the jam does not become overly sweet. Next is cutting the fruit. It is a matter of personal preference as to how you wish to cut your strawberries. I like to have large chunks of the fruits in my jam rather than a smooth jam so I chose to cut mine by halves (for small ones) and quarters (for the large ones).
Once the fruits are ready, I add them into a saucepan and add the lemon juice in. I let the fruits simmer in their own juice over a very very low heat until they have softened slightly. After that, I add the sugar and continue to let the fruits simmer in the sugar until the sugar is all dissolved and the mixture starts to thicken. If you are not used to making jams, it can be a little tricky to decide when the jam is really done. THis is because the jam, while on the heat can be quite runny but once cooled down to room temperature, will thicken noticeably. The best way to deal with this is to get a candy thermometer. Clip the thermometer to your saucepan (making sure it is not touching the base) and as soon as the temperature reaches to 105 degrees Celsius, remove your jam from the heat. If you don't have a candy thermometer, you can check if the jam has set by spooning the jam onto a chilled plate. Push the jam with your finger and if the surface of the jam wrinkles, the jam is ready.
Remove the jam from the heat and let it cool to room temperature before storing.
Storing the JamI always store my jam in glass jars. And before spooning the jam into the jars, I heat them up slightly in my oven. And then I pour my jam in and keep the jam refrigerated.
140g white sugar
5ml (1 tsp) lemon juice
Here is the full video on how to make your own homemade strawberry jam:
And that is pretty much how I make my homemade strawberry jam. Hope you will try this and let me know how it goes :)
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