I love to make jams. They are pretty simple. They range in variety and it’s always great to have a simple recipe in your back pocket. Jams and jellies are great to have ready for any time use.
When I have bulk fruit or just fruit that’s going bad faster than I expected I turn it into jam. I like to keep my recipes pretty simple with maybe the only addition of a cup of sugar and whatever citrus is on hand.
Fruit-based jellies only really need two things and that’s sugar and time. You can make them any flavor combinations. Sugar-filled or sugar-free. Use any variety of fruit you’d like! The possibilities are endless. Check out my tips and tricks below for the best strawberry jam. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST STRAWBERRY JAM
strawberries: strawberry jam works best would strawberries you’d want to eat. if they are blemished and bruised and not the best looking. that’s okay. if they are soft, spotty, and moldy go ahead and toss them.
size: you can make jam using strawberries large and small. you want to help the large ones out by splitting them in half. slicing the strawberries smaller makes the cook faster but it breaks them down a lot to leave some whole berries pieces that can stand up to the cooking time just slice in half.
time: strawberry jam takes time. you don’t want to boil it too quickly or it can burn and break down the berries too quickly. or it could reduce too little and the pectin in the fruit hasn’t developed enough to gel at the end.
pectin: this recipe is fruit-based. it uses the natural pectin that develops in the cooked fruit that gels with the sugar. the temperature and using enough sugar will help the strawberries form a jelly.
sugar: sugar is a great sweetener for strawberries but that’s not all it does. it helps break down the fruit with acid. creating a syrup that over time boils into a spread.
storage: this is a small batch jam. this recipe doesn’t involve canning or sanitizing jars and the recipe itself has little long-term preservatives in it the shelf life in the fridge is about a month. use a canning recipe for something long-term and large batch.
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