homemade strawberry jam

This 3-ingredient Strawberry Jam recipe made with strawberries, sugar and lemon juice (no pectin!) makes a few small jars to store in the fridge or freezer.

3-Ingredient Strawberry Jam - Instant Pot | Stove

strawberries

sugar

lemon juice (fresh)

Rinse and dry strawberries. Remove the green crowns (tops) and cut in half.

Prep Strawberries

In a large mixing bowl or the steel pot of Instant Pot (if using IP), add strawberries and sugar.  Toss to combine and leave aside for 10 minutes. The strawberries will start releasing their juices.

Macerate Strawberries

Close lid and select pressure cook for 1 minute, HIGH pressure. Wait for natural pressure release.  Open the lid after the pin drops

Stir in lemon juice and turn on Saute mode. Using a potato masher, mash the strawberries till they break down leaving some chunks.

Simmer to thicken the jam while stirring in between. It takes somewhere between 15-20 minutes, depending on the quantity. If you like the texture really smooth, puree it using an immersion blender.

Instant Pot Method

In a food processor, pulse strawberries until coarsely chopped. Transfer to a wide dutch oven or pasta pot. Tip: Using a wide and tall pot keeps the hot sugar bubbles from flying out of the pan.

Stir in sugar and lemon juice. Cook over medium-high, stirring frequently until the jam bubbles and thickens. It can take up 15-20 minutes depending on the quantity.  Note: Keep stirring in between to prevent the sugars from burning at the bottom.

Stovetop

Let the jam cool completely. Store in airtight containers and refrigerate up to 4 weeks, or freeze for up to 2 months.

Cool and Store

3-Ingredient Strawberry Jam – Instant Pot | Stovetop Recipe
Recipe 💁🏻‍♀️  https://spicecravings.com/strawberry-jam

This 3-ingredient Strawberry Jam recipe made with strawberries, sugar and lemon juice (no pectin!) makes a few small jars to store in the fridge or freezer.

Here's what you need:
2 lbs. strawberries
1 cup sugar
1 tbsp lemon juice (fresh)

DETAILED INSTRUCTIONS 💁🏻‍♀️: https://spicecravings.com/pesto-sauce

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3-Ingredient Strawberry Jam – Instant Pot | Stove

The best homemade strawberry jam that&#039;s super easy to make and beats out store bought any day! Fresh, flavorful and so fun to make. 

Strawberry Jam Recipe

lemon juice

powdered fruit pectin ((regular, not instant))

water

Place strawberries in a blender with the lemon juice. Pulse the strawberries about 5-10 times. Note: You’ll want to still see little pieces of strawberries.

Pour the crushed strawberries into a large bowl and then stir in sugar. Stir for about 2-3 minutes and then let sit for 15 minutes.

Combine the fruit pectin and water in a small saucepan. Bring to a boil over medium-high heat and boil for one minute. Pour the boiling water into the strawberries, stir and let rest for 3 minutes.

Next pour the jam into jars (leaving about 1/2 inch from the top) and place lids on. Let the jars sit on the counter for 24 hours so they can set. Then place in the freezer for up to 1 year.

Bursting with fresh flavor, you won&#039;t believe how quick and easy homemade strawberry jam is to make!

Strawberry Jam

strawberries (,

wash the jars

Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely.

cook the strawberries

Combine the strawberries and sugar in a medium saucepan.  Bring to a boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220°F measured with a candy thermometer (see Note)

crush the berries and spoon into jars

As the jam cooks you can crush the berries with a wooden spoon against the side of the pot as you go, or use a potato masher.  Leave some chunks of berry in there for texture.  Spoon the jam into the clean jars and allow to cool to room temperature.

seal and refrigerate

Gone a bit overboard at the pick your own? Then make the most of your seasonal summer fruits with this easy peasy homemade strawberry jam recipe. We&#8217;ve a similar version too, which is slightly speedier &#8211; quick strawberry jam.

Strawberry jam

1.4kg jam sugar

lemon

Wipe the strawberries with a damp cloth to remove any dirt. Hull and halve, or quarter if large. Tumble into a large bowl and stir through half the sugar, coating the fruit well. Leave them to macerate for a couple of hours.

Transfer to a preserving pan or very large high-sided saucepan, scraping out the bowl thoroughly. Add the rest of the sugar and the lemon juice. Put a couple of saucers in the freezer (unless you have a sugar thermometer). Cook slowly over a low heat until the sugar has dissolved, then bring to the boil and bubble rapidly for about 20 minutes or until the setting point is reached (see next step).

To test whether the setting point has been reached, take the pan off the heat and either use a sugar thermometer (once it gets to 105°C it’s ready) or spoon a little of the jam onto a cold saucer from the freezer. Return the saucer to the freezer for a minute to cool the jam, then push it with the tip of your finger – if the jam wrinkles on the surface, the setting point has been reached. If it hasn’t set, continue boiling for a couple more minutes, then repeat the test.

Remove any scum from the surface of the jam with a metal spoon and leave to sit for 10 minutes so the strawberries are well distributed throughout the jam. Spoon into warm, freshly sterilised jars, to within 3mm from the top. Top with a waxed disc and seal with a lid, then leave to cool.

This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam recipe made with fresh strawberries &amp; rhubarb! 4 ingredients, no pectin, &amp; no canning!

Easy Strawberry Rhubarb Freezer Jam

rhubarb (chopped)

Add the strawberries and rhubarb to a deep pot along with the sugar and lemon juice. 

Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot. 

Use a potato masher to mash the fruit until they begin to fall apart and the rhubarb gets stringy. The more you mash, the smaller the fruit pieces will be.

When the mixture begins to boil, continue to stir every 30 seconds or so.

Use an instant-read thermometer - here&#039;s a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot. 

Continue boiling as the temperature climbs and don&#039;t let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.

Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don&#039;t worry! It will thicken as it cools.

Add the lids to the jars and allow to cool at room temperature until completely cool.&nbsp;

Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!

Fresh strawberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

Homemade Strawberry Jam {Regular Sugar}

fruit (buy about 2 qt. fully ripe strawberries)

box SURE-JELL Fruit Pectin

butter

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.

Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn&#039;t stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 minutes (adjust for altitude*).

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Let prepared jars stand at room temperature for 24 hours. Store unopened jams and jellies in a cool, dry, dark place for up to 1 year. Refrigerate open jam.

Making sugar free strawberry jam is easy-peasy! This recipe is so fruity and naturally sweet you'll wonder why you ever bought jam in a store. Bring on breakfast!&nbsp;&nbsp;

Sugar Free Strawberry Jam

400 g / 14 oz strawberries, diced

tsp chia seeds (ground)

lemon juice (optional)

tbsp powdered sweetener (optional)

Chop the strawberries and place them in a saucepan together with the water.&nbsp;&nbsp;

Bring to the boil (lid on), then turn down the heat medium and let it bubble away for 15 minutes.&nbsp;&nbsp;Only add the lemon juice if you want to store the jam for longer than 1 week - it prevents the growth of bacteria.

Mash the strawberries with a potato masher (or with a fork), then continue to cook on low-medium for another 30 minutes until reduced by half. You want it to bubble peacefully. Bubbles will become smaller as the liquid evaporates. Stir regularly with a spatula to prevent the jam from burning. Towards the end of cooking, stir constantly.

Taste. If necessary, sweeten with 1 tbsp of powdered erythritol.&nbsp;

Add the ground chia seeds and stir. Cool and fill into a sterilised jar. Store in the fridge.&nbsp;

Learn how to make Luscious Sweet&nbsp;Instant Pot Strawberry Compote Recipe (Pressure Cooker&nbsp;Strawberry Compote). Addictive Strawberry Sauce will have you licking your spoons. Great topping for cheesecake, pancakes, waffles, ice-cream...

Instant Pot Strawberry Compote

(454 grams) strawberries (, washed with top trimmed)

½ (138 grams) lemon (1

(30 grams) honey

(5 milliliters) vanilla extract

salt

Wash Strawberries: Rinse 1lb (454g) strawberries under cold running water. Trim off the stem with a paring knife. Roughly chop a few for different texture if desired.

Pressure Cook Strawberries: If desired, reserve 8 strawberries (for extra texture), then place remaining strawberries in Instant Pot. Add 1 tsp (2g) lemon zest, 1 tsp (5ml) vanilla extract, 2 tbsp (30g) honey, a pinch of salt, and 27ml (~2 tbsp) freshly squeezed lemon juice in the Instant Pot.Close lid and pressure cook at High Pressure for 1 minute, then 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully.

Make Strawberry Compote: Turn heat to medium (Instant Pot: click Cancel button, then Sauté button). Stir and break the strawberries with a wooden spoon. Add in remaining strawberries. Taste the sweetness and add in roughly 2 - 4 tbsp white sugar (stir and taste after every tablespoon). Stir a few times to thicken the strawberry compote. Taste and add more sugar if desired.

Chill &amp; Store: The strawberry compote will thicken as it cools down. Homemade strawberry compote can be store in the fridge for 10 - 12 days.

Cook Strawberry Compote: In a saucepan, add strawberries, lemon zest, lemon juice, salt, honey, vanilla extract. Cook over medium low heat until strawberry is soften. Stir with a wooden spoon occasionally.

Sweeten: Once the strawberry compote is glossy, taste and sweeten with white sugar until desired sweetness. Give it a few quick stir and the compote will thicken as it cools.

Stovetop Instructions:

Fresh Strawberry Cake is a must have when berries are in season! This strawberry cake is perfectly balanced with a semi-dense, but moist and buttery yellow cake that&#039;s lightened up by fluffy whipped cream icing. It&#039;s filled with homemade strawberry filling and sliced strawberries for a sweet and fresh contrast.

Fresh Strawberry Cake

all-purpose flour

baking powder

unsalted butter (, softened (or 1½ sticks))

vanilla extract

milk

strawberries (, divided)

heavy whipping cream (, divided)

Tablespoon sugar

vanilla ((optional))

Preheat oven to 350°F, and prepare two 8 inch cake pans lined with parchment paper and very lightly grease the sides with oil.

In a bowl, whisk together all-purpose flour and baking powder. Set aside.

In a large mixing bowl, cream together softened butter and sugar until pale and fluffy. Beat in the oil to incorporate. Adding one egg at a time, fulling mix and incorporate each egg before the next addition. Once the eggs are incorporated, stir in the vanilla extract.

Mixing on medium low speed and alternating between the flour mixture and milk, beat in ⅓ of the flour and ½ the milk. Repeat this step until all flour and milk has been incorporated. Make sure to only mix the batter until everything looks just incorporated and no lumps remain. Overmixing will result in tough cakes.

Divide the cake batter into the two prepared cake pans and smooth the batter as evenly as possible. Bake the cake for about 30-35 minutes, until the cake is golden brown on top and an inserted toothpick comes out with just a few crumbs.

Let the cake cool in the pan for about 10-15 minutes, until comfortable to handle. Remove the cakes from the pan and let the cakes cool completely on a wire rack.

For the yellow cake:

While the cake is baking, hull and roughly chop up 1 pint of strawberries. Place the chopped strawberries and sugar in a medium sauce pan over medium high heat. Stir the strawberry filling every so often, and let it cook until the filling is a thick syrup, about 10 minutes.Transfer the strawberry filling into a clean bowl and let it cool completely before applying on the cake.

For the other pint of strawberries, hull and thinly slice half of them. Save the other half to garnish the cake. Keep the strawberries chilled until needed.

For the strawberry filling:

In a medium mixing bowl, combine 2 cups of heavy cream and 5 Tablespoons of sugar. Whisk the heavy cream until it becomes stiff peak. Transfer ¼ of the whipped cream into a pipping bag or ZipLoc bag. Keep the whipped creams chilled until needed.

In another mixing bowl, combine the remaining 1½ cups of heavy cream, 4 Tablespoons of sugar, and vanilla. Whisk the cream until it reaches something between a soft and medium peak. The cream should be thick enough to hold its shape but should not be lumpy. Chill until needed.

For the whipped cream icing:

*Feel free to decorate the cake however you like. The following steps are for assembling the cake to look like the pictures above.*Remove the parchment off the cakes and flatten the cake top, if needed, by trimming of the excessive dome. The cake tops do not need to be perfectly flat, just flat enough for the cake to stack straight.Next, slice each cake evenly in half to create 4 layers.

Starting with the first layer, well the cake by pipping a thick rope of whipped cream to line the edge of the cake. Place half of the homemade strawberry filling inside the well and evenly spread the filing with an offset spatula. Top the filling with the stiff peak whipped cream, enough to fill the well. Spread the whipped cream as evenly as possible. Arrange the fresh sliced strawberries on the whipped cream, keeping a ¼ inch border.

Top the first layer with the matching half of the cake. Gently press down to adhere the cake to the whipped cream. Fill this layer with ¼ of the whipped cream. Spread the cream out evenly to fill the cake, trying to keep it as leveled as possible. Arrange sliced strawberries on the whipped cream, ¼ inch from the border.

For the next layer, use the half of the cake with the leveled top. Place the leveled side down on the strawberries and cream. Repeat the same step as the first layer.

Top the third layer with the last and final half of the cake, bottom side up. Gently press down on the cake to compact and adhere. Make sure the cake is not lopsided. Use the rest of the stiff peak whipped cream to seal up the cake and the crumbs by applying a &quot;crumb coat.&quot; The cake should look kind of like a naked cake at time point.

Next, with the soft-medium peak whipped cream, reserve ¼ for pipping and use the rest to coat the cake generously. The cake should have about ¼ inch thick whipped cream icing all around.

Garnish the top of the cake with the remaining ½ pint of strawberries and pipe the border around the cake with the reserved whipped cream icing.Enjoy the cake or keep it chilled until needed.

The fresh strawberry cake assembly:

This Homemade Strawberry Jam without Pectin is made with only 3 ingredients. Deliciously sweet and perfect over toast or biscuits.

Homemade Strawberry Jam

In a medium/large sized pot, add the chopped strawberries, sugar and lemon juice, mix to combine.

Place the pot on medium heat and bring it to a boil, lower the heat and continue boiling on a low boil, stirring often, I mashed* the strawberries a few times while the mixture was cooking.

Continue cooking until the mixture arrives at 220F (105C) on a candy thermometer and has thickened, this should occur after approximately 25-30 minutes. Transfer the jam (leaving about 1/4 inch of space) to 1-2 clean sterilized jars let cool and then refrigerate for at least 24-48 hours before tasting.

In this recipe guide you&#039;ll learn how to make homemade strawberry jam without pectin and then preserve it via water bath canning! Yields 5 pints.

Homemade Strawberry Jam for Canning

strawberries (I use organic)

white sugar

Wash the jars by hand using soap and hot water. Do the same with the rings and lids.

Next wash and slice strawberries. Add them to your large jam pot. Start mashing them one layer at a time until all strawberries are cut and mashed. I use a sturdy whisk or a potato masher for this step. Remember that any chucks of strawberry you leave will end up in your jam. That&#39;s not a bad thing, just be aware!

Place jam pot on the stove and add the sugar. Stir until mixed well. With heat on med-high, stir regularly until sugar is dissolved.

While sugar is dissolving, fill your canning pot a little less than half-way with water and start bringing to a low simmer.

Once sugar is dissolved, turn heat up to high and stir constantly.

After 15-20 minutes the jam will start to thicken and coat the stirring spoon. At this point, remove the jam from the stove.

Place the funnel into the jar and position them where you can easily fill the jars with jam.

Ladle in the hot jam, being careful to leave a 1/4" headspace (the amount of air left in the jar from the top of the jam to the top edge of the jar).

Once all jars are full, use the bubble remover. Place the tool all the way into the jar until it touches the bottom and run it along the entire wall of the jar. This will remove any air bubbles that might cause bacterial growth.

Use a clean dish cloth or paper towel, wet with some boiling water from the lid/rings pot, to clean the top rim of the jar. Be careful not to drip water into the jam!

Add a lid and ring to each jar. Hand-tighten only.

Using the jar lifter, place 5 jars into the canning pot. Make sure that they do not touch. If they touch during the canning process, they could shake too much and break.

Make sure that there is at least 1 1/2" - 2" of water covering the top of the jars. If there isn't, add more hot water.

Turn the heat up to high until a full boil is achieved. Once a full boil starts, set a timer for 15 minutes.

After 15 minutes, use the jar lifter to remove the jars from the boiling water. Place them on a towel and do not move them for at least 6 hours.

Listen for a popping noise over the next hour. That is the jar fully sealing!

Make sure to check that all jars have sealed. If they haven't you can try to process them again in the water bath, or simply place them in the refrigerator and use them first!

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