This small batch easy homemade strawberry jam is made with just 3 ingredients! There is no pectin, no preservatives and no artificial colours added to it.

It is perfect for beginners as it is an easy foolproof recipe. Once you’ve made it, you won’t go back to store-bought cuz it's that delicious! 😝

You can enjoy this jam with scones, biscuits, bread, dinner rolls or anything you like.

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WHAT YOU’LL NEED FOR THIS RECIPE!

• Strawberries: Washed, hulled & roughly chopped. Fresh strawberries are the best but you can use frozen strawberries instead especially when strawberries are not in season. Don’t forget to thaw them before cooking, If you are using a frozen one. I used here fresh strawberries.

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• Granulated sugar: Sugar is not only used to sweeten the jam but it also acts as a preservative, so the jam can last longer. It also helps to thicken the jam.
• Lemon juice: Always use fresh lemon juice. It acts as a little helper to set the jam properly by lowering the pH of the jam mixture, so pectin strands can come together easily to form a network that will help to set your jam. It also helps to cut down the sweetness and enhance the flavour.

EQUIPMENTS REQUIRED

• A medium heavy bottom pan
• Potato masher
• Jam jar (approx. 350 g of capacity)

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FAQ

How to know when the jam is ready?

Cold plate test is used for this purpose. Place a small white plate in the freezer to chill when you start cooking. Once you think, your jam has thickened, turn the heat off while you test because you don’t want to overcook your jam. Spoon a small amount of jam on a chilled plate. Tilt your plate vertically, if it runs slow it is ready or Push your finger through the jam. If it wrinkles and is gel-like or does not flood back to fill the gap, it is ready to bottle. If it doesn’t, keep cooking for more than 2 minutes and repeat the process. Test it every 2 minutes.

How to sterilise the jam jars easily?

There are so many ways to sterilise the jars and glass bottles but here I used to boil water to sterilise the jars.

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• Wash the jars with hot soapy water. Separate the jars from the lids and the sealing rings (if any).
• Take a large pot, fill it with water and turn the heat on. Place the glass jars in hot water not boiling water with their top parts facing upward, make sure that the water level is one inch higher than the height of your jars in the pot. Bring it to a boil and let it boil for 10 minutes. After 10 minutes remove from the water using a tong and place on a clean paper towel, upside down to dry off.
• Turn off the heat. When the water has slightly cooled down, place the lids and sealing rings in the hot water for 10 minutes. After that remove them from the pot and place them on a clean paper towel to dry off. Now jars are ready to fill.

Why sterilisation is important?

Sterilisation is an important part of food preservation to eliminate bacteria, fungi, yeast and to increase its longevity.

What are some ways to use this jam?

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• You can enjoy this jam with scones, biscuits, and dinner rolls.
• Use over yoghurt or with cream cheese on bread.
• You can use it to fill the cupcakes or as a filling between the layers of a cake.

How to store the jam?

You can store unopened jars in the fridge for up to 1-2 months. Once opened, use within 10-14 days.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations! 😊