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Make your own small-batch Strawberry Jam Preserves with this easy recipe. Make it as smooth or chunky as you like to suit your taste.
Looking for a delicious way to enjoy the taste of summer all year long? This recipe is perfect for you! It can be smooth or chunky, so you can make it just the way you like it. Plus, it’s made with fresh strawberries, so you know it will taste amazing.
Use the sweet goodness of Strawberry Jam Preserves on corn muffins or scones, and start your day off right. You can also use our preserves in recipes or as a dip for your favorite fruit. No matter how you eat it, you’re sure to love our strawberry preserves recipe.
Why This Recipe Works
- This recipe is perfect for when you just want to make a small amount of jam. No sterilizing or fancy ingredients are needed.
- Using less fruit means it cooks quicker and produces a clear, vibrant, fresh flavored jam.
- The lemon juice and sugar helps bring out the natural pectin and help this small-batch jam set perfectly.
- The butter helps dissolve any foam that may accumulate on cooked fruit and adds a glossy finish.
Sterilizing Jars
Although it’s not required for this recipe, to give your Strawberry Jam Preserves a much longer shel- life (up to a month), sterilize the jars! Jars that aren’t cleaned well can infect food with bacteria, causing rapid spoilage.
Sterilizing Jars can be done simply through a high heat cycle in the dishwasher or by soaking in a sterilizing solution (paid link).
Strawberry Buying Guide
There are a few things you should look out for when buying fresh fruit, here’s a quick guide:
- Look for strawberries with a deep red color and bright green leafy tops.
- Make sure they are firm to the touch but not too hard.
- Avoid squishy or bruised strawberries.
- Always try and buy strawberries in season, it makes a huge difference to the flavor and quality.
Ingredients Notes
- Strawberries: This recipe calls for fresh strawberries, but you can use frozen, just make sure they are fully defrosted before using. Dab away any excess juices before cooking.
- Lemon Juice: Freshly squeezed orange juice is my choice for this recipe, but you can use lemon or lime, this will work just fine. Bottled juice is also fine, but if you use this doesn’t add the zest from the recipe.
- Sugar: I use superfine sugar (caster sugar) in this recipe because it dissolves faster, but you can use granulated sugar. Don’t forget, if you use specialist jam sugar, you need to be aware that your jam will be set much more solidly. Just swap the sugar quantities like for like.
- Butter: I use salted butter to season the jam a little, but unsalted would work just as well.
Step By Step Instructions
In a medium saucepan, add the prepared strawberries, granulated sugar, butter, and fresh lemon juice.
Mix over medium-low heat until sugar dissolves. This will take about 5 minutes.
Increase the heat and the bring mixture to a boil. Stir and mash the strawberries frequently and continue to boil until the jam has thickened (approximately 10 minutes).
Transfer the jam to a clean jar and cool to room temperature.
Seal the jar with a lid and store it in the refrigerator for up to 10 days.
How Can You Tell if The Jam Is Done without A Sugar Thermometer?
- Place a spoon in the freezer for around 15 minutes. Take it out and drop a spoonful of the jam onto the plate (take the jam off the heat while you do this).
- Push into the jam with your finger, you are looking for it to wrinkle and not flow back into the depression made with your finger.
- If the mixture is still quite fluid, put the pan back onto the heat and simmer for five-minute intervals until done.
Erren’s Top Tips
- To give your Strawberry Jam Preserves a more extended shelf life (up to 30 days), sterilize the jar you store it in first!
- To make preserves, keep the fruit whole or chunky
- For a smooth jam – chop the strawberries in a food processor before cooking or mash the jam as it cooks will give a smoother consistency.
Storing Instructions ?
Store in the fridge for up to two weeks or in a sterilized jar for up to a month.
FAQs
Can I use frozen strawberries to make jam?
The simple answer is yes, you can use fresh or frozen strawberries to make jam, make sure your berries are defrosted and drained of any liquid.
What is the best sugar for jam making?
A coarse sugar such as white granulated sugar is best for jam making, it dissolves better giving a much clearer brighter jam.
Rate This Recipe
Recipe
Strawberry Jam Preserves
Ingredients
- 1 lb strawberries
- 1½ cups sugar
- 2 tbsp lemon juice (freshly squeezed)
- ½ teaspoon lemon zest
- 1 teaspoon butter
Instructions
- Wash and prepare the strawberries (remove the green tops)
- In a medium saucepan, add the prepared strawberries, granulated sugar, butter, and fresh lemon juice. Mix over medium-low heat until sugar dissolves (about 5 min).
- Increase the heat and bring the mixture to a boil. Stir and mash the strawberries frequently and continue to boil until the jam has thickened (or until it reaches a temperature of 220°F/104°C). This will take approximately 10-15 minutes.
- Pour the jam into a clean, tempered jar (at this point you can use a strainer to remove the seeds if you’d like). Allow to cool. Once cooled, cover and refrigerate.
Tips
How can you tell if the jam is done without a sugar thermometer?
- Place a spoon in the freezer for around 15 minutes. Take it out and drop a spoonful of the jam onto the plate (take the jam off the heat while you do this).
- Push into the jam with your finger, you are looking for it to wrinkle and not flow back into the depression made with your finger.
- If the mixture is still quite fluid, put the pan back onto the heat and simmer for five-minute intervals until done.
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