What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 basic strawberry jam recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Basic Strawberry Jam Recipe
Easy Strawberry Jam Recipe with no pectin
No-Fail, Super Easy Strawberry Freezer Jam
How do I make strawberry jam?
For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.
How do I make homemade jam?
Try commercial pectin.
Add powdered pectin to the fruit juice, chopped fruit, or strained purée before heating the jam mixture. Bring the jam to a rolling or hard boil (meaning you can’t stir down the bubbles) over high heat, and then add the additional sugar.
Is lemon juice necessary for jam?
Top tips for making jam
To set, jam needs the right balance of acid and pectin. High-acid fruits include citrus, cherries, green apples, pineapple, raspberries and plums. If you’re using low-acid fruits, such as rhubarb, apricots, peaches and strawberries, you need to add lemon juice.
Why do you put lemon juice in strawberry jam?
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.
What is the secret in making jam?
Pectin is a natural gelling agent found in the skins/peels and seeds of fruit. I do not like using store-bought pectin. It makes jams taste dull. Instead, I add high-pectin citrus, such as lemon or lime juice, or use a high-pectin fruit along with one that is low.
Does strawberry jam need pectin?
Without pectin, strawberry jam needs to be cooked much longer to start jelling, if it actually ever does. That means you’ll not only overcook the fruit but you’ll loose that beautiful, bright berry color.
What is the fruit to sugar ratio for jam?
Always use a ratio of at least 1:1 or better still 1:1½ – fruit:sugar. To make the perfect jam you need to add at least equally quantities in weight of sugar to the fruit as it cooks, so it will set correctly.
How long should you boil jam for?
The jam must then be cooked over high heat in order to evaporate the water as quickly as possible and harness the power of the natural pectin. (Cooking time can vary, depending on a fruit’s water content, but once it’s at a rolling boil, expect to cook it for at least 40 to 50 minutes.
How do you thicken homemade strawberry jam?
If you prefer the jam to be even thicker, in a cup, mix two tablespoons of cornstarch with 4 tablespoons of water until dissolved and add the mixture to the jam. Stir and simmer for a few minutes. Repeat if needed, but keep in mind, the jam will thicken more as it cools.
Can I use vinegar instead of lemon juice in strawberry jam?
What is this? White distilled vinegar is a great substitute for lemon juice in your jam because it’s cheap, easy to find in the grocery store, and gives a great flavor.
Can you over boil jam?
Your jam may taste bitter because it’s over-cooked. Sometimes overcooked jam can be good thing, as it has a nice caramel flavour that will work well used in desserts. However if it’s really overcooked the sugar will give it a bitter burnt taste. Sadly if the jam is burnt it’s beyond saving.
What if I forgot lemon juice in my jam?
If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.)
Can I use bottled lemon juice in jam making?
That means if you make two batches of jam, each with juice from a different fresh lemon, you could end up with one runny jam and one gloppy one; but with bottled lemon juice, you can be sure that both jams will be perfectly spreadable, every time.
How much lemon juice do you add to jam?
To Remake Uncooked Jelly or Jam With Liquid Pectin: In a bowl, mix jelly or jam and for each 1 cup of jelly or jam add 3 tablespoons sugar and 1½ teaspoons lemon juice. Stir well until sugar is dissolved (about 3 minutes).
What can I use instead of pectin?
Cornstarch. Cornstarch is a natural thickener that works as a seamless substitute for pectin.