Strawberry jam recipe – with pectin

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Fruity, delicate and aromatic – not without reason strawberry jam is so popular. It tastes delicious on bread, with pancakes or in pastries. Here I show you how to make strawberry jam yourself. You only need four ingredients. You make it with pectin and without preserving sugar. A detailed strawberry jam recipe with exact quantities and step-by-step instructions can be found below.

Sweet classic among jams

Strawberry jam is probably one of the classics among all jams. And that is not surprising. Because you don’t want to enjoy the aromatic summer fruits only in summer.

With this strawberry jam recipe, you can preserve it for the whole year. So you have a piece of summer on the breakfast table even on cold days.

By the way, try more of my recipes with the summer fruits during strawberry season, such as

• strawberry yogurt ice cream,
• strawberry lemonade,
• strawberry chocolate muffins.

More fruit, less sugar

Like most of my jams, for example strawberry rhubarb jam and blackcurrant jam, I made the strawberry jam with three times as much fruit as sugar. This makes it taste less sweet, but very fruity.

The exception was my rhubarb jam. I used twice as much rhubarb as sugar, since rhubarb tastes quite sour.

My apple jam also contains twice as much fruit as sugar. Since it does without a gelling agent, the amount of sugar ensures the firm consistency of the jam.

Strawberry jam with pectin

I made the jam without preserving sugar, but instead cooked it with regular sugar and the vegetable gelling agent apple pectin**. Refer to its package directions for the amount of pectin used in jams.

When buying pectin, make sure it is pure pectin without sugar or other additives. For that, you can read the ingredients list on its packaging.

Instead of sugar and pectin together, you can use preserving sugar. Because it usually also consists of the classic sugar and pectin. For the strawberry jam recipe below, you will need 500 g of preserving sugar 3:1.

You can also make the jam completely without a gelling agent, i.e. also without preserving sugar, just as it was done in the past. Then you just use regular sugar for the recipe, but a larger amount of it – about 1 part fruit and 1 part sugar. In this case, however, you will have to boil down the jam longer until it reaches the necessary consistency.

Make jam yourself instead of buying it

A homemade jam is simply much more delicious than one from the supermarket.

In addition, it contains no artificial additives.

Also, a purchased strawberry jam often consists of more sugar than fruit and tastes much too sweet. My jam, on the other hand, contains three times as much strawberries as sugar and thus has a distinct fruit flavor.

In addition, it is very easy to make strawberry jam yourself. So why buy any?

How to serve the fruity classic?

Homemade strawberry jam is especially delicious as a spread. You can serve it, for example, with freshly baked croissants or with baguette for breakfast, but also for dessert.

The jam goes just as perfectly with pancakes. Enjoy it with blini, oladi or American pancakes, among others.

The strawberry jam can also be served as a fruity sauce. For example, you can serve it with the rhubarb pound cake or plombir ice cream.

The jam can also be used to make delicious pastries. Make the Russian cake “Styopka rastryopka” with it or fill the sweet piroshki.

You can also use the strawberry jam to make the vegan nut chocolate jam loaf cake or the vegan jam cookies.

By the way, the jam is a nice homemade gift from the kitchen. With it, you’ll please everyone with a sweet tooth.

This homemade strawberry jam is

• fruity,
• delicate,
• heavenly delicious,
• aromatic,
• with pieces of fruit,
• with three times as much fruit as sugar,
• with pectin and without preserving sugar,
• easy and quick to make,
• ideal on bread, with pancakes, as a fruity sauce, for baking.

Simple strawberry jam recipe

The strawberry jam recipe you’ll find here at the end of the post in the recipe box is pretty simple and quick. You only need four ingredients to make it.

First, clean the strawberries, cut them into pieces if necessary, and mix them with some lemon juice in a saucepan.

Then mix sugar with apple pectin and add it to the strawberries.

Heat the strawberry mixture slowly until the juice is formed. Then bring it to a boil and simmer for 3 – 5 minutes until the fruit is cooked.

Then fill the jam into sterilized preserving jars and let it cool.

How to make strawberry jam: tips and tricks

• Lemon juice ensures that the strawberries retain their bright red color even after cooking.
• When buying pectin, make sure that it is pure pectin without sugar or other additives. Study the ingredient list on the package for this.
• You can replace sugar and pectin together in the recipe with the same amount, i.e. 500 g of preserving sugar 3:1.
• You can also refine the jam with vanilla.
• If you want a fine jam without fruit pieces, puree it after boiling and boil it for another 1 minute.
• Store the preserved strawberry jam in a cool and dark place. Store already opened preserving jars** with the jam in the refrigerator.

Have you made strawberry jam yourself using this recipe? I look forward to hearing your results, your star rating, and your comment below here about how it turned out and tasted.

Try more fruity recipes with strawberries:

• Fraisier cake – recipe for popular French strawberry cake
• Easy strawberry pound cake – summer recipe
• Strawberry syrup recipe – how to make summer fruity all-rounder

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