breakfast/ Gluten-free/ Jams & Spreads/ Sweet/ Vegetarian

Small Batch Strawberry Jam

The perfect way to use leftover strawberry. Delicious homemade strawberry jam with no preservatives and no pectin.

DIY strawberry jam made with fresh strawberries and no canning required. Perfect recipe to use leftover strawberry, blueberry, blackberry or any stone fruit.

This is the first jam recipe I have tried at home. It is a simple easy recipe for making jam. All I needed to do was boil a bunch of ingredients which I already had. Since then I have tried making jam the same way with different fruits and all turned out great!

So if you ever want to test the waters, this simple three ingredient strawberry jam can give you a feel of what it takes. It is so simple and a great way to use leftover strawberries. When this goes well for you, you can also try out my Chilli mango jam.

What is the difference between jam, jelly and preserve?

Jam, jelly and preserves use fruits mixed with sugar and the difference between them, is really a matter of texture. The texture of Jelly is very smooth, glossy and transparent. They are mostly made with fruit juices.  They are generally used as spreads on toasts and scones. Jelly cannot be used in most dessert recipes.

Jams on the other hand, are made with fruit pulp. They can be chunky or pureed according to your taste. Jams are a bit runny or soft and thick. They are great to be used as toppings or fillings in dessert recipes. Preserves are more like jams but they contain chunks of fruits in a syrup.

Simple and easy homemade STRAWBERRY JAM recipe without pectin and only 3 ingredients needed!

Ways to enjoy this delicious jam other than the traditional strawberry jam on toast

  • Have a good slice of New York cheesecake with strawberry jam
  • Make this Easy Lemon cake rolls with strawberry filling
  • Buttery Shortbread cookies sandwich with strawberry jam
  • They can be perfect toppings for ice creams and yogurt
  • A Delicious sandwich spread with strawberry jam and cream cheese. A super quick and easy breakfast.
  • An awesome way to sweeten your smoothies
  • I love a good PB & J sandwich
  • Enjoy your pancakes, waffles and crepes with a dollop of whipped cream and strawberry jam.
  • Also, French toast tastes way better with strawberry jam too!

How to make a simple and easy strawberry jam with no pectin? This recipe needs just three ingredients and can be made in an hour. Perfect cookie filling.

In a nutshell

TasteTastes way better than store bought jam
TextureDelicious soft, chunky and spreadable.
LevelGot it right the first time!
OccasionMakes a super quick breakfast or can be used as dessert fillings and toppings.

How to make the perfect strawberry jam at home?

First, remove the green stems from the strawberry. Wash them clean and pat them dry. Quarter the strawberries.

Next, decide if you want a chunky texture or a smooth jam. If you love a chunky jam like me, just blitz the strawberry in the food process until coarse. If you prefer a more smooth texture, using a food processor, blend until smooth.

Now time to add all the ingredients to a heavy bottomed saucepan. Be careful to keep the heat on low. If the heat is on high, the strawberries boil quickly and can make the mixture stick to the bottom. So always keep the heat on low to medium.

I think the key to thickening is not to stir the jam continuously. Stir occasionally with may be a couple of minutes gap between each stir.

Let the jam simmer for 15 minutes. When you think the jam is at the right consistency, remove from heat and let it cool completely. So even if it looks a bit runny it would thicken once cooled.

Don’t leave the lemon out. The acidic nature of the lemons helps to balance the out the sweetness of the sugar. It also plays an important role in thickening the jam.

Do not close the jam with a lid in the cooking process or when cooling. The jam should not be covered until completely cooled. This helps in storing the jam for a longer period of time.  Even if the jam is poured into jars before cooling, do not close the lids until completely cooled.

An easy recipe for beginners and all new to making jam. A small batch strawberry jam with no pectin, no preservatives and no artificial flavors.

How do you know the jam is at the right consistency?

When the jam starts to coat your spatula, it is time to run your spatula across the bottom of the pan. The jam should take time to fill the gaps back. That’s when you know it’s the right consistency. Turn off the heat and let it cool completely.

How to store strawberry jam?

This recipe involves no canning techniques. This jam can be stored in an airtight jar for up to a month when refrigerated. However if your family has a sweet tooth like mine, the jam wouldn’t last a week!

A gluten free strawberry jam perfect for a super quick breakfast or can be used as dessert fillings and toppings.

What other fruits can be substituted instead of strawberries?

It is surprisingly easy to try different fruits with the same recipe. This jam recipe works well with raspberry, blackberry, cherries or any other stone fruits. You can even try a combination of these summer fruits. The key is using ripe and naturally sweet fruits. It is also easy to double or triple the quantity of this jam!

Let me know your jam making experience. I would love to hear from you.

Not in the mood to make jam with all the leftover strawberry? Try out these breakfast muffins with strawberry and chocolate instead.

Small Batch Strawberry Jam

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Serves: 2 Cups
Prep Time: 25 minutes Cooking Time: 10 minutes

The perfect way to use leftover strawberry. Delicious homemade strawberry jam with no preservatives and no pectin.

Ingredients

  • 580 grams Strawberry, cleaned and cut
  • 2 ½ cups granulated sugar
  • 2 tablespoons lemon juice

Instructions

1

Wash and pat dry the strawberry. Cut and hull them. Quarter and place them in the food processor.

2

Blitz the strawberry until chunky. If you want a smooth jam, blend until pureed.

3

In a heavy bottomed pan, combine the strawberry, sugar and lemon juice. Let it simmer on low heat. Stir occasionally. Make sure the mixture does not stick to the bottom.

4

Once the sugar dissolves, turn the heat to medium and let the mixture boil until the jam reduces to the right consistency.

5

To check for right thickness of the jam, the jam should coat your spatula. Run your spatula across the bottom of the pan. If the jam should take time to fill the gaps back, your jam is ready. Turn off the heat and let it cool completely.

6

Store in a clean airtight jar. Refrigerate for up to a month.

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