Best Strawberry Jam Recipe Australia
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You will love this classic recipe for Strawberry Jam, made with ripe, aromatic strawberries at the height of their season. It contains just three ingredients – strawberries, sugar and lemon juice. No pectin is required for this delicious, soft set jam. This is the ultimate way to preserve the berries so that they can be enjoyed throughout the coming months.
Star Why you’ll love this recipe: My easy, traditional recipe for Strawberry Jam contains just three ingredients; strawberries, sugar and lemon. It is made without adding pectin. This is a family recipe we have been making for generations. You may feel that jam is difficult to make. Let me assure you that it is not. I will show you how to do it with step-by-step instructions. You just need to invest a little of your time; when you finish and see your own produce lined up, you will know that it was time well spent.
Which Is Australia's Best Strawberry Jam?
To begin, place two small saucers or plates in the freezer. You will use these to test when the jam is set.
The selection of fruit is very important as strawberries are low in pectin which is essential to help the jam set. Most of the strawberries should be at their peak of ripeness. Do not use berries that are over-ripe, soft or bruised. They may cause the jam to spoil. Good quality fruit is essential to obtain the best flavour. Ideally, for maximum pectin, use fruit that is freshly picked. However, it is an advantage to have some which are slightly under-ripe as they will contain more pectin and acid, both of which assist with setting the jam. Your jam will only be as good as the fruit that you use.
When making your own preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
Strawberry And Black Pepper Jam Recipe
You will not need any special equipment to make this recipe. You need a large, wide saucepan. The large surface area allows faster water evaporation, giving the jam a concentrated flavour. Without a large saucepan, there is the risk of it boiling over. Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste. As well, I use a long-handled wooden spoon to keep my hand away from the bubbling jam.
If you follow the recipe instructions precisely and your jars are thoroughly sterilised, the Strawberry Jam should be shelf-stable for a year, possibly longer. When you open a jar, store it in the fridge.
Conventional jam requires a lot of sugar. When you see it weighed out it is slightly alarming but please don’t reduce the amount of sugar. The sugar not only sweetens the fruit but it helps the jam to set and acts as a preservative. If you reduce the sugar, in short, your jam may not be shelf-stable.
How To Make Homemade Strawberry Jam
Lemon plays an important role in jam-making. It is high in pectin. As strawberries are low in pectin the lemon juice provides the necessary boost to aid in setting the jam. Further, the acidity of the lemon helps balance the sweetness.
Pectin is a naturally occurring starch that is found in varying degrees in fruits and vegetables. It is what makes jams and jellies firm when they are cool. When combined with acid and sugar, and cooked to a high temperature, it forms a gel. In this recipe, I add a small amount of lemon juice to boost the pectin content.
You can use recycled glass jars with metal lids that are in good condition or purchase new ones. Jars which have contained pickles are generally not suitable as they often hold the aroma. Save these for your own chutneys or pickles.
Old Fashioned Strawberry Jam Recipe
We love to make the most of seasonal produce. Making jams, preserves, pickles and condiments is a great way to enjoy them year-round. Here are some more of our favourite recipes:
My Easy Strawberry Jam recipe is a great place to start if this is your first time making jam. Once you’ve perfected your jam making technique you will have the ability and equipment to make fresh jam for years to come. You just need to invest a little of your time; when you finish and see your own produce lined up, you will know that it was time well spent.
Calories: 647 kcal | Carbohydrates: 166 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 4 mg | Potassium: 319 mg | Fiber: 4 g | Sugar: 160 g | Calcium: 34 mg | Iron: 1 mg
Crock Pot Strawberry Jam
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.This delicious Jam is made following a simple Old Fashioned strawberry jam recipe with only 3 ingredients ans no added pectin. Includes jar sterilizing tips to make the whole process super easy!
I’ve been wanting to make my own batch of jam for a long time and with strawberries being so cheap and plentiful at the moment I thought – Let’s have a Strawberry Jam making day!
I invited a friend around to help me out, we chatted, prepped the fruit, had a cuppa, stirred the jam, chatted some more and it was all done. It was a lovely way to catch up and in the end we had delicious jam to enjoy.
Plum Strawberry Jam Recipe
This Strawberry Jam recipe is from a trusty old copy of a family circle cookbook, I received it as a gift when I moved out of home and every recipe is rock solid.
Before you start you will need to place a couple of saucers in the freezer and wash out 6 250ml jars with warm soapy water. Whilst the jam is cooking you can sterilise the jars and lids in the oven.
Testing for jam setting point is always tricky and I still find it a bit hit and miss. We used the traditional chilled saucer method but did not push for a hard set as I like my jam more of a ‘conserve’ style than super firm.
Handasyde's Traditional Strawberry Jam
Ours took about 50 minutes all up but it will depend on the pectin content of the fruit that you have. I forgot to photograph this stage of the process because it was ‘all hands on deck’, but this video explains it very well.
I always keep my Bonne Maman jars because they are perfect to reuse for jam making, they are super pretty and the labels always come off easily, which is an added bonus. As the jam cools the little button on the lids will pop in, indicating a good seal.
If you’ve sterilised everything properly this strawberry jam should be fine for around 6 months, once opened refrigerate and consume within a month. I’ve popped all mine in the fridge just in case.
Homemade Strawberry Jam
I’ve given a few jars to friends and they tell me it’s the best Strawberry Jam they’ve tasted. Not bad for a first try. I think the secret is getting the fruit when it’s at it’s peak, and not mushing it up whilst cooking.
Start to test for setting point - take mixture off heat and spoon a small amount of mixture onto chilled saucer, return to freezer for 30 seconds then draw your finger through the mixture. When the mixture has reached setting point it should leave a trail clean trail on the plate and not flood back over.
If setting point not reached cook for another 5 min and repeat. It could take up to 40 minutes to reach setting point.
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