This strawberry jam is made without pectin, with just a little sugar, and turns out wonderfully aromatic. An overnight rest helps the berries release their juices, while a small piece of butter reduces foaming and keeps the mixture from boiling over. The result is pure strawberry flavor and a pleasing, naturally fruity texture.
Ingredients
- Strawberries — 4.4 lb | 2 kg
- Sugar — 12.3 oz | 350 g
- Lemon — 1 pc.
- Butter — 1.1 oz | 30 g
Yield: about 6 jars of 11.2 oz | 330 ml each.
How to Make It
- Prepare the jars and lids: wash and sterilize them in any convenient way (in the oven, over steam, or by boiling). Keep them hot until filling.
- Sort through the strawberries, remove the stems, cut into small pieces, and transfer to a large heavy-bottomed pot. Add the sugar, stir gently, cover, and leave overnight at room temperature.
- The next day, stir the strawberries with the released juices, add the juice of 1 lemon (if you like, a pinch of finely grated zest), and add the butter.
- Set over high heat and bring to a boil. As soon as it boils, reduce the heat to medium and cook for 30–40 minutes, stirring occasionally. Skim off any foam if needed.
- Check for doneness: a drop of jam on a cold plate should set quickly and not spread. For a thicker texture, cook a little longer.
- Pour the jam into hot sterilized jars, filling almost to the top, seal tightly, turn upside down, and leave to cool.
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📹 Watch video recipe in our Telegram channel
Tips and Variations
- Consistency: thickness depends on the juiciness of the berries and the cooking time. If you prefer a very thick jam, cook it down to the desired point and test it on a cold plate.
- Sterilizing: the easiest method is to wash the jars with baking soda and dry them for 10–15 minutes in an oven at 250–265°F | 120–130°C; boil the lids for 3–5 minutes.
- Flavor: for a more interesting note, add a pinch of vanilla or a few basil leaves 2–3 minutes before the end of cooking, then remove the herbs.
- Sugar: this recipe uses less sugar for a fruitier flavor. For maximum shelf life at room temperature, increase the sugar to a 1:1 ratio with the berries.
Storage
Store cooled jars in a cool, dark place. Keep an opened jar in the refrigerator and use within 2–3 weeks. If you use less sugar and a gentler sterilizing method, it is best to refrigerate the entire batch.
Nutritional Value
| Serving | 1 tbsp | 20 g |
|---|---|
| Calories | ≈ 35 kcal |
| Protein | ≈ 0.1 g |
| Fat | ≈ 0.1 g |
| Carbohydrates | ≈ 8.5 g |
| Sugars | ≈ 8.0 g |
| Fiber | ≈ 0.2 g |
| Sodium | ≈ 1 mg |
FAQ
Why add butter to jam?
A small amount of butter reduces heavy foaming and helps keep the mixture from boiling over, without affecting the finished jam’s flavor.
Can I use frozen strawberries?
Yes. Thaw the berries in the refrigerator, drain off any excess juice (or account for it during cooking), then proceed as directed.
Will the jam keep with this amount of sugar?
With less sugar, the shelf life is shorter. For reliable room-temperature storage, increase the sugar to a 1:1 ratio with the berries and sterilize the jars and lids thoroughly. Otherwise, keep the preserves in the refrigerator.