Dive into the world of homemade delights with our easy small batch strawberry jam recipe, made without pectin and perfect for those who cherish the sweet, vibrant taste of fresh strawberries.
Whether you're looking for a no-fuss, no-sugar, or jaggery variation, this versatile jam will become a staple in your kitchen, adding a burst of natural goodness to your breakfasts and desserts.
Strawberry jam recipe without pectin. Now that Strawberry Season is still going on and this is a perfect time to make my batch of strawberry jam that is totally chemical preservative free and natural.
Making homemade strawberry jam is a labor of love that yields sweet rewards. With just a handful of ingredients and a little patience, you can create a delicious spread that brightens breakfasts, snacks, and desserts.
In this guide, I'll walk you through my favorite strawberry jam recipe, discuss its nutritional aspects, explore creative uses for this delightful spread, and share tips on storage to ensure your jam stays fresh for as long as possible.
Why Should You Make Strawberry Jam?
Making your own strawberry jam at home is a delightful experience.
- It needs handful of simple ingredients into a sweet, spreadable delight that can elevate your breakfast or dessert.
- homemade jam taste far superior to store-bought versions.
- This also allows you to control the ingredients, ensuring a healthier and more wholesome product.
- This recipe is perfect for a small batch.
- Since its a small batch you can enjoy fresh jam without the need for large-scale canning or added pectin.
Ingredients You Need:
Ingredients You Need
To make this strawberry jam, you'll need the following ingredients:
- Strawberries: The star of the show, providing that vibrant color and natural sweetness.
- Sugar: Helps preserve the jam and enhances the natural flavor of the strawberries.
- Apple: Adds a natural source of pectin to help thicken the jam.
- Lemon Juice: Adds a touch of acidity, balancing the sweetness and helping in the preservation.
How to Make Strawberry Jam
1. Prepare the Ingredients: Start by washing and hulling your strawberries. Cut them into smaller pieces to help them cook down more quickly. Peel, core, and finely chop an apple. The apple will release natural pectin, helping the jam to set without adding any commercial pectin.
2. Combine and Cook: In a large saucepan, combine the strawberries, chopped apple, sugar, and lemon juice. Stir to mix everything together and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the mixture simmer. As it cooks, use a potato masher or a wooden spoon to crush the fruit, helping to release the juices and break down the fruit into a chunky puree.
3. Thicken the Jam: Continue cooking, stirring frequently, until the jam thickens. This can take anywhere from 15 to 25 minutes. To test if the jam is ready, place a small amount on a chilled plate and run a spoon through it. If the trail left by the spoon remains and does not quickly fill back in, your jam is set.
4. Transfer and Store: Remove the saucepan from the heat and let the jam cool slightly. Transfer it to a clean jar and allow it to cool completely before sealing with a lid. Store your homemade strawberry jam in the refrigerator, where it will keep for up to three weeks.
Tricks and Tips for Making Perfect Strawberry Jam
- Use Fresh Ingredients: Fresh, ripe strawberries will yield the best flavor. If strawberries are not in season, consider using frozen ones, but be sure to thaw and drain them well.
- Be patient while cooking the jam. Rushing the process can lead to undercooked or burnt jam.
- Don’t Skip the Lemon Juice: It not only balances the sweetness but also helps with the setting process.
- Skim off any foam that forms on the surface of the jam during cooking to achieve a clearer final product.
- Avoid Overcooking: Overcooking can lead to a jam that is too thick and may lose some of its fresh strawberry flavor.
- Sterilize Your Jars: Ensuring your jars are clean and sterilized will help extend the shelf life of your jam.
- Store the jam in smaller jars to minimize air exposure and extend its shelf life.
Strawberry Jam Variations
1. Strawberry Jam with Pectin: If you prefer a firmer set, you can add commercial pectin. Follow the instructions on the pectin package, usually involving adding the pectin to the fruit and bringing it to a boil.
2. Strawberry Jam with No Sugar: For a no-sugar version, substitute sugar with a sugar substitute like stevia or monk fruit. Be aware that the texture may differ slightly.
3. Strawberry Jam with Jaggery: Jaggery can be used as a natural sweetener, giving your jam a rich, caramel-like flavor. Use the same amount of jaggery as you would sugar, adjusting to taste.
Can You Make Strawberry Jam with Frozen Strawberries?
Yes, you can make strawberry jam with frozen strawberries. Ensure they are thawed and well-drained before using them in the recipe. Frozen strawberries are picked at peak ripeness, so they can be just as good as fresh ones, especially when fresh strawberries are out of season.
Ways to Eat Strawberry Jam
- On Toast or Bagels: The classic way to enjoy strawberry jam.
- You can top it on my homemade cottage cheese in a bowl and enjoy it with a toasted bread.
- In Yogurt: Stir it into plain or vanilla yogurt for a sweet, fruity flavor.
- As a Topping for Ice Cream: Warm the jam slightly and drizzle over ice cream for a delicious dessert.
- In Baking: Use it as a filling for pastries, cakes, or thumbprint cookies.
- With Cheese: Pair with a sharp cheddar or creamy brie for a delightful appetizer.
- PB&J Sandwiches: Elevate the classic peanut butter and jelly sandwich by using homemade strawberry jam for a burst of fresh flavor.
- Breakfast Parfaits: Layer Greek yogurt, granola, and strawberry jam in a glass for a nutritious and satisfying breakfast or snack.
- Thumbprint Cookies: Fill thumbprint cookies with strawberry jam before baking for a sweet and fruity treat.
- Salad Dressing: Mix strawberry jam with balsamic vinegar and olive oil for a tangy and vibrant salad dressing.
Storage and Shelf Life
Homemade strawberry jam, without commercial pectin or preservatives, should be stored in the refrigerator and will keep for up to three weeks. For longer storage, you can freeze the jam in freezer-safe containers for up to six months. If you plan to make larger quantities, consider using proper canning techniques to extend the shelf life up to a year.
More Such Recipes
📖 Recipe
Strawberry Jam (without pectin)
Ingredients
- 2 pounds strawberries (washed, hulled, and sliced)
- 3 cups granulated sugar
- 1 lemon juiced
- lemon zest Optional for extra flavor
- 2 medium apples
Instructions
- Prepare the strawberries: Wash the strawberries first in water in which baking soda is added and then thoroughly under cold running water. Remove the stems and hulls, then slice them into halves or quarters, depending on their size.
- Sterilize the jars: Wash the jars and lids in hot, soapy water, then rinse them well. You can also sterilize them by boiling them in water for 10 minutes or running them through a dishwasher cycle.
- Cook the strawberries: Place the sliced strawberries in a large, heavy-bottomed pot. Add the sugar, lemon juice, and lemon zest (if using). Stir well to combine.
- Cook over medium heat: Bring the strawberry mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking or burning. Skim off any foam that rises to the surface.
- Simmer: Once the mixture reaches a boil, reduce the heat to low and let it simmer gently. Cook for about 30-40 minutes, or until the strawberries have softened and the mixture has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Test for doneness: To check if the preserves are ready, place a small amount on a chilled plate and let it cool for a minute. If it thickens and wrinkles slightly when you push it with your finger, it's done. If not, continue cooking for a few more minutes and test again.
- Fill the jars: Once the preserves have reached the desired consistency, carefully ladle them into the sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
- Seal the jars: Place the lids on the jars and screw them on tightly. If you're using metal lids, you can process the jars in a boiling water bath for 10-15 minutes to ensure proper sealing. If you're using screw-on lids with built-in seals, this step may not be necessary, but it can help ensure a good seal.
- Cool and store: Allow the jars to cool completely at room temperature before storing them in a cool, dark place. Properly sealed jars can be stored for up to a year. Once opened, store the preserves in the refrigerator and use within a few weeks.
Notes
Nutrition
Before You Go
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Ranjit Solanki says
Can I add Agar Agar powder in the recipe?
Could you please include measurements in Grams in your recipes? 🙏
Rekha Kakkar says
If you want to make jelly by all means add agar agar to give it a structured look. But I can't say what will be shelf life. I guess experiment with a small batch you will know.