Homemade Sweet & Smooth Strawberry Jam
Easy Strawberry Jam Recipe Using Frozen Strawberries
Introducing an easy homemade strawberry jam recipe using fresh frozen strawberries you might have in your freezer. Perfect for spreading on toast or enjoying with yogurt, this delicious jam will elevate your dessert time!
Fruit & Sugar- 1kg frozen strawberries
- 1kg granulated sugar (equal weight to strawberries)
Cooking Instructions
Step 1
These are frozen strawberries that I saved in the freezer to make jam or blend into smoothies. I have about 1kg of them. Using frozen strawberries means you can start cooking right away without thawing, making it very convenient.
Step 2
Lightly rinse the frozen strawberries under cold running water to remove any surface ice, then transfer them all into a pot. It’s advisable to choose a pot that’s large enough to accommodate the strawberries as they cook down and expand.
Step 3
Once the strawberries are in the pot, turn on the heat and start cooking. Begin with medium heat. As they start to cook, you’ll notice the strawberries releasing their natural juices, forming a clear liquid.
Step 4
Once the strawberries have released a good amount of liquid, reduce the heat from high to medium. Continue to cook, stirring occasionally to prevent sticking, but be gentle so they don’t break down completely. You’ll soon notice the fragrant aroma of strawberries.
Step 5
As the liquid from the strawberries begins to reduce, use a potato masher or the back of a ladle to gently mash the strawberries. If you prefer chunks of fruit in your jam, you can skip this step or mash them less.
Step 6
As the jam boils, some foam may rise to the surface. It’s best to skim this off for a cleaner taste and better preservation of the jam.
Step 7
Once the strawberries are mashed and boiling well, add all the prepared sugar. It’s crucial to maintain a 1:1 ratio of strawberries to sugar. This proportion ensures the jam can be stored for a long time without spoiling and provides the perfect sweetness.
Step 8
After adding the sugar, the jam might become slightly thinner and produce more foam. At this stage, carefully skim off any white foam that appears on the surface with a spoon or ladle. This step helps achieve a clear and bright jam color.
Step 9
After adding the sugar and removing the foam, reduce the heat to medium-low and let it simmer gently. It’s important to stir frequently to prevent the jam from sticking to the bottom of the pot. Taste the jam as it cooks and add a little more sugar if you find it’s not sweet enough for your preference.
Step 10
Simmer the jam for about 40 to 50 minutes. A simple test for doneness is to drop a spoonful of jam into a glass of cold water. If the jam holds its shape and doesn’t spread out, your delicious strawberry jam is ready!
Step 11
The finished strawberry jam should not be too thick; it should be slightly runny. While it might seem thin when hot, it will naturally thicken and set into a delicious jam consistency as it cools in the refrigerator. If you boil it down too much, it can become overly thick and solid when cold.
Step 12
While the jam is still hot, carefully pour it into sterilized glass jars. Fill the jars almost to the brim, then close the lids and turn them upside down for a few minutes. This creates a vacuum seal, which you’ll hear as a ‘pop’ when you open the jar later. Let them cool completely before refrigerating and enjoying.
