Learning how to make jam can be daunting. First you have to add special ingredients, make huge batches, learn specific ratios and learn how to can. Well, actually no. You only have to have patiences and learn a few basics. We will go over how to make a small batch of jam that doesn't require canning or as much sugar as the typical 1:1 and 2:1 sugar to berry ratios out there. This recipe uses much less sugar so that you can really taste those berries. But if you like sweeter jams, simply add another 1/2 cup or 100 grams of sugar to get a more traditional sweet jam. Either way is fine by us!
You will need to wash and dry your berries. Also, do not use soap. You can simply run them under cool running water or soak them in cold water with a few tablespoons of vinegar for thirty minutes. Then you rinse them if you chose to soak them, hull the berries, slice them up and move onto the next step. It's as simple as adding sugar, heating the berries and cooking them to 220F (105C) to get a nice thick, sweet strawberry jam. For each cup of strawberries you use, expect around 1/4 cup of jam.
Less Sugar, Only Sweet Strawberry Jam Recipe
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Equipment
- Candy thermometer
Ingredients
- 2 cups (320g) strawberries
- 1 cup (200g) sugar
Instructions
- In a medium saucepan, mix together berries and sugar. Let sit 15-30 minutes to allow berries to macerate (this allows the fruit to soften and release its natural juices.) Mash berries with a spoon or run through a blender for finer texture. Add thermometer to side of the pan.
- Turn heat to medium high. Once berries and sugar begin to boil, continue to stir frequently and cook until mixture reaches 220F (104C.) Adjust temperature down if mixture begins to spatter outside of pan. Turn off heat.
- Pour into a heatproof container and allow to cool to room temperature. Store in refrigerator. Use within 5-7 days.
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