How to Make Strawberry Jam

The best way to make strawberry jam is to use organic cane sugar. This type of sugar does not add other flavors and thickens the jam. Strawberries naturally contain pectins, which help the jam to thicken. When allowed to cool completely, this jam becomes spreadable. You can even use frozen strawberries for the jam recipe.

Simple strawberry jam recipe

A simple strawberry jam recipe is one of the most popular types of jam in the world. The best thing about it is that there are only three ingredients, and it is very easy to make. Strawberry jam is also one of the simplest types of jam to make because it does not require pectin or any additional fuss. The secret to this jam’s delicious flavor lies in a little trick that French jam makers use.

To make this delicious jam, simply combine the strawberries, sugar, and lemon juice. You can use granulated white sugar or evaporated cane sugar. To make the jam thicker, you can add cornstarch or chia seeds. The next step is to place the jars into a water bath canner, which should be filled to a depth of about an inch. When the jars are filled, place the canner on the stovetop. Heat it on the top most burner.

Ingredients in strawberry jam

The first step in making strawberry jam is to crush the strawberries. The resulting mashed berries should yield about 4 cups of jam. Add sugar to the strawberries, and mix until well combined. Bring to a boil, and then reduce the heat to a simmer. Add lemon juice and lemon zest if desired. The jam should reach 220 degrees F (105 degrees C) before you pour it into sterile jars. Once the jam is ready, refrigerate until it cools.

Strawberries should be ripe, but not overripe. The slightly unripe fruit contains more pectin. Lemon juice should be freshly squeezed to help set the jam. If you’re unable to find fresh strawberries, you can purchase a jar of frozen strawberries. You can use a potato masher or immersion blender to puree the fruit. If you’re preparing the jam in jars for storage, you can sterilize the jars in the oven to prevent bacteria growth.

Pectin used as thickener in strawberry jam

Strawberries contain high levels of pectin, a natural thickener. Although pectin is found in many fruits and vegetables, strawberries are especially high in it. Strawberry jam will be thinner than pectin-free jam, but it will thicken as it cools and sits in the refrigerator.

The pectin used in strawberry jam has two main types: high-methoxyl and low-methoxyl. Low-methoxyl pectin is made from citrus peels and relies on calcium to solidify. It is a great choice for vegan or dairy-based jam recipes that don’t contain sugar.

Using frozen strawberries in strawberry jam recipe

To reduce the amount of heat needed in your strawberry jam recipe, you can use chia seeds or cornstarch to thicken the jam. However, this will reduce the yield of the finished jam. You can also sterilize jars by washing them with hot soapy water. Next, turn jars upside down on a baking tray and place them in a preheated oven for 10-15 minutes.

If you’re using frozen strawberries in a strawberry jam recipe, you’ll need to make some adjustments to the cooking time. In this way, you’ll be able to achieve maximum strawberry flavour.

Using an Instant Pot to make strawberry jam

Using an Instant Pot to make strawberry jam is a great way to preserve fresh strawberries all year round. It’s also a great way to make a batch of strawberry jam without sugar, as berries are naturally sweet when fully ripe. Strawberries can be mashed or pureed by hand with a potato masher before being placed in the Instant Pot. After cooking the strawberries, you can transfer the strawberry mixture to a jar and refrigerate it for 3 weeks.

Strawberries should be placed in the Instant Pot with enough water to cover them. Once the strawberries have boiled for 5 minutes, you should remove them from the Instant Pot and mix in the cornstarch. The strawberry mixture should be thick enough to coat the back of a spoon. The jam will thicken further as it cools.