This gluten-free, homemade Strawberry Jam is made from scratch, without pectin and can be stored for 2-3 months in the refrigerator. Learn to make this easy recipe and make it before fresh strawberries disappear from the market. Or make it from the puree that you froze while they were in season.
There are some Summer Fruits, that I miss while the season is gone, specifically Mangoes and Strawberries.
And therefore, I either freeze them or make recipes out of it that do stay for 3 to 4 months, so that I can enjoy them a little much more.
On my last visit to a supermarket, I found these bright and fresh strawberries and picked a few boxes.
We munched on them throughout the day, but I still had a few boxes left which needed to be finished quickly.
You know Summer, fruits go bad very quickly!
And that’s when I thought of making a Strawberry Jam!
After the huge success of Strawberry Butter that I made last time, it was time to give this delicious, Strawberry Jam a try.
A vanilla bean was all that was needed to take this jam to a different high.
It is a quintessential, soothing accompaniment that you can pair up with toast or bread and butter for good.
I even loved eating Strawberry Vanilla Jam with pancakes, it tastes marvelously good.
Also, I can enjoy the taste of strawberries in the form of jam for about 2- 3 months. Amazing, right?
About this Jam
A delicious jam made from fresh strawberries, which are flooded in the market during Summers.
Other than the key ingredient, Strawberry, you will need sugar, lemon, and vanilla beans.
Yes, that’s it, just 4 ingredients!
It is free of preservatives and a delicious homemade jam to serve on your breakfast toast or even to add on your pancakes or waffles. Yumm!
This Jam is
- Minimum Ingredients
- Made from scratch
- Super delicious
- Slightly tangy
This jam is best stored in clean glass jars.
They can be frozen easily and can be kept in the refrigerator as well.
But you can choose any container that is refrigerator and freezer friendly.
You can easily freeze this jam for up to a year.
Once ready to use, thaw the jam overnight in the refrigerator and use it as desired.
If the canning is done perfectly, you can store it for up to 1 year over the shelf also.
But, if you haven’t done proper canning process, I suggest refrigerating the jam for up to 2 months.
Why is it not setting for me?
If the mixture is not cooked enough, the jam will not set. This is the only tricky part of this recipe.
To make sure the jam is cooked enough, after 20-25 minutes of cooking, take 1/2 tsp of cooked jam in a plate and refrigerate for 3-4 minutes.
If it sets, you can stop cooking and remove the pan from heat.
The jam will set now. If it doesn’t set, you need to cook it for a few more minutes and then repeat the testing process until the jam sets in the plate.
You can add other fruits and ingredients to this basic recipe and make variations of this jam.
I like to add Blueberries, Peach, Jalapeno, Habanero, Rhubarb, etc for a taste change.
Go ahead and experiment with different flavors. You can even add chia seeds to this jam.
How to make Strawberry Freezer Jam with Pectin?
Step By Step Recipe
Add the strawberries puree, sugar, and lemon juice in a pan.
Slit the vanilla bean into half and scrape the seeds.
Add the seeds and the bean in the pan.
Cook on medium heat till the jam thickens to the desired consistency, approx 20-25 minutes. ( Do not overcook otherwise the jam will harden on cooling )
Vanilla Strawberry Jam
This gluten free, jam is made from scratch, without pectin and can be stored for 2-3 months in refrigerator.
- 2 cups Strawberry Puree
- 1 cup Sugar
- 1 Vanilla Bean
- 2 tbsp Lemon Juice
Add the strawberries puree, sugar and lemon juice in a pan.
Slit the vanilla bean into half and scrap the seeds.
Add the seeds and the bean in the pan .
Cook on medium heat till the jam thickens to the desired consistency, approx 20-25 minutes.( Do not over cook otherwise the jam will harden on cooling )
To check the consistency of the jam, drop a little on a plate and refrigerate it for 3-4 minutes.
If it sets, it's done.
Remove the jam from heat.
Let it cool for 15 minutes.
Transfer the jam in a sterilised glass container.
Refrigerate up to 2 months.
Use 2 tsp vanilla Extract if Vanilla Bean is not available.