Made using fresh juicy strawberries and no pectin, this delicious homemade strawberry jam comes together in under 30 minutes. Make a big batch, freeze and use the entire year.
2cupsstrawberry pureeapprox 1 pound (500 g) of strawberries
1cupgranulated sugar
1teaspoonvanilla extract
2tablespoonslime juice
Instructions
Add the strawberries puree, sugar, vanilla extract, and lime juice to a medium-size non-stick pan.
Cook on medium heat till the jam thickens to the desired consistency, approximately 20-25 minutes. Keep stirring at regular intervals while cooking. If the mixture is spluttering too much, cover the pan with a lid.
To check if the jam has cooked to the perfect consistency, do a plate test. Take ½ teaspoon of jam on a plate and refrigerate for 5 minutes. If it sets properly, it is ready.
If you have a candy thermometer, check the temperature. It should reach 220 degrees F (100 degrees C) when it’s ready to set.
If not, cook it for another 5-10 minutes. Repeat the test again to check if it’s done. Do not overcook otherwise the jam will harden on cooling.
Once it has cooked to the right consistency, remove the pan from heat and transfer the jam into a clean glass jar. Refrigerate for up to 2 months.
Notes
If you like chunky jam, do not puree the strawberries. Just chop them into small pieces.Add a teaspoon of lime zest for a zingy flavor.You can also use frozen strawberries to make this jam. Just thaw them to room temperature.Avoid using a cast iron, non enameled pan to cook the jam. The cast iron can transfer flavors into it. A simple nonstick pan works great.