Strawberry jam
Instructions
Tips
When you are not using sodium benzoate preserve your homemade jam, cleaning and sterilising the glasses or jars as well as the equipment you are using (pans, spoons, funnel etc.) becomes even more important. It is not necessary, although it can be a good idea, to use sodium benzoate to prolong your jam's shelf life so long as you are careful about sterilising jam containers as well as equipment using boiling water.
Tips
It also a good idea to be careful about pouring in the jam so none of it gets on the edges of the container. Using a funnel will ease this process. Put the lid on the jars immediately after pouring in the hot jam. This will prevent bacteria from getting into it. Do not open the jars until you plan to eat the jam and store them somewhere dry, cool, and dark. Keep the homemade jam refrigerated after opening it.
Questions about strawberry jam
With our easy recipe for strawberry jam, it is simple to make a delicious jam that you can enjoy in a myriad of different ways. Beneath, you can learn more about how to make and store jam by reading answers to some of the most frequently asked questions about the sweet homemade jam.
Ingredients
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Cleaned strawberries
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300 g |
|---|---|
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Freshly squeezed lemon juice
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3 tbsp |
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Water
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2 tbsp |
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Vanilla pod (seeds from it) or the same quantity of vanilla paste
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½ |
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Preserving sugar (approx. 1¾ dl)
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150 g |
Sweet homemade strawberry jam
Get a warm summer-vibe all year with a simple and delicious strawberry jam full of sweetness from strawberries and vanilla. Our strawberry jam recipe is easy to follow and requires very few ingredients. It is wonderful to make your own jam because you have full control over how sweet or tart you want it, having control of everything you put in it. Enjoy on toast or oatmeal for breakfast, as a sweet snack drizzled on yoghurt, or in and with various desserts.
Jam with fresh or frozen strawberries
Making strawberry jam from frozen strawberries is just as easy and will taste as good as one made from fresh berries. This means you can buy or pick berries when they are in season and packed full of flavour and use them in recipes like this even in the midst of winter. You do not even need to thaw the berries before popping them into a saucepan to cook. Actually, getting them into the pan before they start to defrost is better as all of their wonderful juices are incorporated into the homemade jam.
If you loved making – and eating – this homemade jam, why not have a look at our recipes for plum jam and blackberry jam – they are just as easy to make and taste amazing as well!
How to use strawberry jam for desserts
Your homemade jam has many uses, not least strawberry jam desserts. While the jam may not necessarily often be the hero of the dish, it plays a significant part by adding lots of fresh fruit flavour and natural sweetness. For instance, the sweet jam works well in layered cakes and roulades where it functions as a tasty, delicious glue that keeps the desserts together. The gorgeous red jam is great with hot and cold desserts alike, so whether you want to serve it with pancakes hot from the pan or as a topping for homemade ice cream or garnish for an elegant panna cotta, you will enjoy its sweet flavour and beautiful colour.
Add your own touch
If you are more into the savoury cuisine, you can easily turn this into a savoury strawberry jam that you can use with, for example, cheeses. By simply adding 1 tablespoon of good balsamic vinegar and ¼ teaspoon of fresh black pepper in with the preserving sugar, you will get an intense Italian-inspired strawberry jam with a bit of kick to it. This makes it very suitable for eating with a rich cheese like brie as it brings a bit of heat and a lot of contrast.
Strawberry rhubarb jam
Pairing ripe, red strawberries with pieces of gorgeous pink rhubarb is a well-loved way to mix up a classic strawberry jam. Rhubarbs are naturally a bit tart, and the tanginess they bring to the sweet jam makes for an enjoyable combination of flavours. Like regular strawberry jam, strawberry rhubarb jam is delicious in desserts, with yoghurts or oatmeal, or, of course, on a piece of toast or bread.
