Strawberry Jam Recipe: 59 Photos
Strawberry Jam Recipe
FAQ
No extra pectin– You may wonder if strawberry jam is better with or without pectin. Strawberries are naturally low in pectin, so some people prefer to add additional pectin to jams and jellies. However, I actually prefer homemade jam without extra pectin. They are a bit softer in texture, making it more versatile.
Cornstarch - If your jam isn't as thick as you'd like it after 15-20 minutes of boiling, keep in mind that it will thicken more as it cools. You can also add a slurry to help thicken it. A slurry is a mixture of equal parts cornstarch and cold water.
Why put lemon juice in Strawberry jam? Lemon is so key, adding a tart note that really brings out the flavor of the fruit in jam. Avoid jam that is too sweet with little fruit flavor by adding lemon juice, and increasing as needed.
Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.
Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam. Citric acid provides very consistent results, which is why I like to use it.
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Strawberry Jam photos
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Homemade Strawberry Jam (naturally paleo and vegan) illustrations
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
