Homemade Strawberry Jam
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Homemade strawberry jam is one of the best ways to enjoy a nice toast. It is very easy to make and only a handful of ingredients are required.
Jams are one of those things we always have in our refrigerator, but store-bought ones tend to contain too much refined sugar. Homemade jam, on the other hand, allows you more control over your sugar intake and focuses on the main natural product.
In this jam recipe, we use pectin to allow us to reduce the amount of sugar while getting the perfect texture.
But what is pectin? Pectin is a polysaccharide starch found in the cell walls of fruits and vegetables. In terms of food composition, pectin is a gelling agent. It partially mimics the effects of gelatin, but unlike gelatin (which is sourced from animals), pectin comes entirely from plants.
Strawberries have a naturally low amount of it, this is why adding pectin to strawberry jam helps thicken the texture of the jam.
Bon appétit!
Difficulty: 
Prep time: 5 mins / Cook time: 25 mins / Servings: 20 servings
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Strawberry Jam
18 oz (510g) - Strawberries
1 - Lemon (juiced)
4 oz (113g) - Sugar
2 tsp (7.5g) - Pectin
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Strawberry Jam
1 - Hull the strawberries with a sharp knife and dice them into small pieces on a cutting board.
Tip: We recommend you use a paring knife for this task. Sabatier knives are excellent French blades we recommend for professional and home cooks. We also love this reversible cutting board with integrated handgrips from John Boos.
2 - Transfer the strawberries to a saucepan (or like us a saucier pan).
Tip: All-Clad is the gold standard for professional quality stainless steel cookware.
3 - Juice one lemon using a manual juicer (or a lemon squeezer) and pour it over the diced strawberries.
4 - Add the sugar and the pectin. Then, give it a quick stir using a spatula (wooden/silicone) to combine.
5 - Cook on low heat for about 25 minutes. Stir from time to time to prevent the jam from sticking to the bottom of the pan.
Tip: It should cook on a soft boil to activate the pectin.
6 - Once the jam has thickened, transfer it to a large glass container and place it in the refrigerator to chill for at least 1 hour.
7 - After 1 hour, transfer the cold jam from the glass container to an air-tight glass jar. Place it back in the fridge.
8 - Enjoy!
Watch our video (starting at 0:33) for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.