Strawberry Jam

This is the easiest strawberry jam you can make and it tastes amazing! Strawberries have a short season, so preserve them while they are still in season.

This week when I visited the farmers’ market, I couldn’t resist buying some strawberries.  

I usually check the prices before buying and I spotted someone selling them with 2 Euros a kilo. This was a great opportunity to make some strawberry jam as the strawberry season is almost over.

How to make the strawberry jam without a thermometre

There are many recipes for strawberry jams which you can follow but in my opinion you cannot follow the same instructions regarding cooking time.

My secret is to boil the jam in stages to achieve the right density.

As some strawberries are juicier than others, it may take more time for the juicy ones to set.  As the jam sets after it cools, start by boiling it for twenty minutes and let it cool completely.  

Continue for another ten minutes and let it cool again.  If it doesn’t set, repeat this stage.

When it sets, bring to a boil, add the lemon juice, mix and remove from the heat.

If you have a candy thermometre then the procedure is much easier.  The jam will be ready when it reaches 105^ο C.  Add the lemon juice and the jam is ready.

How much sugar to add

The amount of sugar to add and cooking time will depend on how sweet the  strawberries are raw and how juicy they are.  

A good ratio is 1 kilo strawberries and 1/2 kilo sugar, if you don’t want the jam to be too sweet, as I do.  

If the strawberries are tart, you can add 800 grams, if you like it sweet.

If you like honey, you can substitute part of the sugar with honey.

As I like some chunks of fruit in the jam, sometimes I like to leave them whole if they are small otherwise I cut them into big pieces if the strawberries are very big.

In both cases, I just crush them with the wooden spoon to release some of their juice.

STEP 1: Wash the strawberries with plenty of cold water and remove the stems. Cut them into smaller pieces and then put them in a large pot

STEP 2: Add the sugar on top and let them sit overnight, to release their juice and for the sugar to dissolve.  Before putting them on the heat mix it to make sure that the sugar has fully dissolved.

STEP 3: Cook the jam. As the jam boils, you will see foam forming on top.  This is nothing to worry about as it is just air bubbles as the sugar boils.

As your jam may overflow while it is boiling, keep a wooden spoon inside the pot or a wooden stick on top, as this will prevent it from overflowing.

STEP 4: After cooling, check if they have set. If not, boil for ten more minutes and repeat the procedure until they set. At the end, just bring to a boil and add the lemon juice.

What if my strawberry jam has not set after following your instructions. How do I fix it?

Don’t worry—strawberry jam that doesn’t set is usually easy to rescue.

Why it didn’t set

Common reasons:

• The strawberries had a high water content.
• The jam wasn’t boiled long enough to reach the setting point.
• The sugar ratio was a bit low for the fruit.
• Strawberries are naturally low in pectin, so some batches need extra help.

How to fix it now

Option 1: Reboil the jam (usually enough)

1. Pour the jam back into a large pot.
2. Add the juice of ½ -1 lemon per kilogram of original fruit if you didn’t already use enough.
3. Bring to a rapid boil.
4. Boil hard for 5–10 minutes, stirring frequently.
5. Test again on a chilled plate:
   • Put a teaspoon of jam on a plate from the freezer.
   • Wait 30 seconds.
   • Push it with your finger.
   • If it wrinkles, it’s ready.

Option 2: Add pectin

If reboiling alone doesn’t work:

1. Follow the instructions on a packet of jam pectin.
2. Stir the pectin into the jam while reheating.
3. Boil for the time specified by the manufacturer (usually 1–3 minutes).
4. Test for set and re-jar.

Option 3: Use chia seeds (small batch fix)

For a softer “refrigerator jam”:

• Stir in 1 – 2 tablespoons chia seeds per 500 g jam.
• Let stand for 30 minutes.
• Store in the fridge.

Check the temperature

A reliable setting point for traditional jam is about: $104.5^\circ C$104.5∘C

If you have a thermometer, heat the jam until it reaches approximately 104–105°C.

If it’s only slightly runny

Leave the jars undisturbed for 24–48 hours first. Some jams thicken noticeably as they cool completely.

STEP 5: Sterilize your jars. There are many methods to sterilize the jars.    I have been making jams for many years and although at the beginning I used to boil the jars and lids in a pot, the past years I use the washing machine.

What I do is before using them, I wash the jars in the washing machine in the high temperature program (65^o C). I usually do this in the evening and they stay in the washing machine all night.

Would you believe that in the morning they are still warm? This has been working well for me for years but feel free to use whichever method you prefer best.

STEP 6: Ladle the jam in the sterilized jars while the jam is still hot. Clean the rim of the jars and screw on the lids. Put them upside down until they cool.

The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

My friends Rosie, of Rosie Bakes a Peace of Cake and Pixie of, You say Tomahto and I say Tomayto are hosting their first event “Putting up” and they are hoping to make it a seasonal event.  If you are into making jams and preserves there is still plenty of time until the 21^st of May to participate and who knows you may win the raffle which will be a book on Jams and Preserves.

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Kopiaste and Kali Orexi,