How to Make Classic Strawberry Jam: Traditional, Low-Sugar, and Freezer Recipes

How to Make Classic Strawberry Jam: Traditional, Low-Sugar, and Freezer Recipes

There is Nothing Quite Like Enjoying Strawberry Jam Right Off The Spoon

Strawberries have always held a special place in my heart, most of us love strawberries. Most of my life I've had fresh strawberries in one way or another, whether a garden patch or growing them on a balcony in a container. When my mother had her lovely large garden, it held a row of this and a row of that so that we had jut enough for our family.  I remember how strawberry picking was a bit more of a challenge compared to other fruits. It required bending over, sifting through leaves to find the reddest, ripest berries hiding beneath. When it came time for canning, we often turned to local farmers who grew strawberries in abundance, and we could buy them by the pound. Our small patch couldn’t keep up with the demand for jams as we tended to just eat them as they ripened. My mother taught me the art of making strawberry jam, a skill I carried with me into my own motherhood. It’s a tradition that not only fills the pantry but also connects us to the earth and to each other, one jar at a time.


Did You Know?

Strawberries are indeed part of the "Dirty Dozen," a list of fruits and vegetables most commonly contaminated with pesticides. To ensure they’re safe to eat, it's crucial to wash them thoroughly. One effective method is to soak the strawberries in a solution of water and white vinegar. The recommended proportion is 1 part vinegar to 3 parts water. Allow the strawberries to soak for about 5-10 minutes. This soaking process helps to remove most pesticide residues, as well as dirt and bacteria. After soaking, rinse the strawberries well under cold running water to remove any remaining vinegar taste. For the cleanest and safest option, consider buying organic strawberries or growing your own if possible.


Yield: 5 cups (approximately 10 half-pint jars)


Traditional Strawberry Jam


Ingredients:

  • 4 cups strawberries, hulled and mashed
  • 4 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 package (1.75 ounces) fruit pectin

Instructions:

1. Prepare the Strawberries:

  • Wash, hull, and mash the strawberries. Measure 4 cups of mashed strawberries into a large saucepan.

2. Add Lemon Juice and Pectin:

  • Stir in the lemon juice and fruit pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.

3. Add Sugar:

  • Add the sugar all at once. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.

4. Fill Jars:

  • Ladle the hot jam into prepared, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and cover with lids.

5. Process:

  • Process the jars in a boiling water bath for 10 minutes. Remove and let cool. Check seals after 24 hours. Store in a cool, dark place.

Low-Sugar Strawberry Jam


Ingredients:

  • 4 cups strawberries, hulled and mashed
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 package (1.75 ounces) low-sugar pectin

Instructions:

1. Prepare the Strawberries:

  • Wash, hull, and mash the strawberries. Measure 4 cups of mashed strawberries into a large saucepan.

2. Add Lemon Juice and Pectin:

  • Stir in the lemon juice and low-sugar pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.

3. Add Sugar:

  • Add the sugar gradually. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.

4. Fill Jars:

  • Ladle the hot jam into prepared, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and cover with lids.

5. Process:

  • Process the jars in a boiling water bath for 10 minutes. Remove and let cool. Check seals after 24 hours. Store in a cool, dark place.

Strawberry Freezer Jam


Ingredients:

  • 4 cups strawberries, hulled and mashed
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 package (1.75 ounces) instant fruit pectin

Instructions:

1. Prepare the Strawberries:

  • Wash, hull, and mash the strawberries. Measure 4 cups of mashed strawberries into a large bowl.

2. Add Lemon Juice and Pectin:

  • Stir in the lemon juice and instant fruit pectin. Mix well.

3. Add Sugar:

  • Gradually add the sugar, stirring until the sugar is completely dissolved and the mixture is no longer grainy.

4. Fill Containers:

  • Ladle the jam into clean, freezer-safe containers, leaving 1/2-inch headspace. Seal with lids.

5. Store:

  • Let the jam sit at room temperature for 24 hours to set. Then, store in the freezer for up to a year or in the refrigerator for up to 3 weeks.

Nutritional Information (Per Tablespoon)

  • Traditional Strawberry Jam: Calories: 50, Protein: 0g, Carbohydrates: 13g, Fat: 0g, Sugars: 12g
  • Low-Sugar Strawberry Jam: Calories: 25, Protein: 0g, Carbohydrates: 6g, Fat: 0g, Sugars: 5g
  • Strawberry Freezer Jam: Calories: 35, Protein: 0g, Carbohydrates: 9g, Fat: 0g, Sugars: 8g

Impact of Using Less Sugar or Honey on Jam Texture

When using less sugar or substituting sugar with honey in jam recipes, the texture of the jam may be affected in a few ways:

  • Setting and Firmness: Sugar helps jam set by binding with the pectin in the fruit. Less sugar or using honey, which has a different chemical composition, can result in a softer set or more liquid consistency.
  • Cooking Time: Jams with less sugar might require a longer cooking time to thicken. However, extended cooking can concentrate flavors, leading to a richer, darker jam.
  • Moisture Content: Sugar draws moisture from the fruit, essential for the right consistency. Less sugar means more moisture remains, leading to a runnier texture.
  • Preservation: Sugar acts as a preservative. Jams with less sugar might have a shorter shelf life and require refrigeration.
  • Texture Adjustments: To offset reduced sugar, use low-sugar pectin, designed to gel with less sugar. Longer cooking and proper sterilization help maintain quality.

Kitchen Tips, Great Ideas, How to Save Money

1. Choosing Strawberries: For the best flavor, use fresh, ripe strawberries. Local farmers' markets often have the freshest options, and buying in bulk during peak season can save money.

2. Sterilizing Jars: To ensure your jars are properly sterilized, boil them in water for at least 10 minutes before filling. This step is crucial for food safety.

3. Lemon Juice: Fresh lemon juice enhances the flavor and helps the jam set. If you don't have fresh lemons, bottled lemon juice works just as well.

4. Using a Food Processor: For a smoother texture, use a food processor to mash the strawberries. Just be careful not to puree them completely; a bit of texture is desirable.

5. Reducing Foam: A small pat of butter added to the boiling jam can help reduce foaming, making the process easier and the final product clearer.

6. Testing for Set: To check if your jam is set, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it's ready.

7. Storage Tips: Properly sealed jars can be stored in a cool, dark place for up to a year. Once opened, keep the jam in the refrigerator and use it within a month.

8. Reuse and Recycle: Save money by reusing jars from store-bought products. Just ensure they are properly sterilized before use.

9. Gift Idea: Homemade strawberry jam makes a wonderful gift. Decorate the jars with ribbons and homemade labels for a personal touch.

10. Experiment with Flavors: Add a twist to your strawberry jam by incorporating other fruits, such as raspberries or rhubarb, or a splash of balsamic vinegar for a gourmet touch.


Explain the Difference in Strawberries and How Long You Get Berries For

There are several types of strawberries, and they differ in how and when they produce fruit. The most common varieties include June-bearing, everbearing, and day-neutral strawberries.

  • June-bearing Strawberries: These strawberries produce one large crop per year, typically in June. The berries are large and sweet, making them perfect for canning and freezing. Because they all ripen at once, they’re ideal if you want to preserve a lot of berries at one time.

  • Everbearing Strawberries: Everbearing varieties produce two to three harvests per year—usually in the spring, summer, and fall. While the berries tend to be smaller than June-bearing varieties, they provide a steady supply of fresh strawberries throughout the growing season.

  • Day-Neutral Strawberries: These strawberries are similar to everbearing varieties but continue to produce fruit consistently throughout the season, as long as temperatures remain moderate. The berries are often smaller but have a concentrated flavor.

Each type of strawberry has its benefits, depending on how you plan to use them. For fresh eating, everbearing or day-neutral varieties are excellent because of their extended season. For canning and freezing, June-bearing strawberries are often preferred because of their large, concentrated harvest.