Heavenly Jam
Capture the essence of summer with this irresistibly sweet and tangy Heavenly Jam recipe, a homemade delight that’s bursting with fresh strawberry flavor. Perfect for beginners and seasoned jam-makers alike, this recipe combines the natural sweetness of ripe strawberries with a touch of freshly squeezed lemon juice for brightness, while optional pectin allows you to achieve your ideal thickness. Ready in just under an hour with minimal effort, this versatile strawberry jam can be tailored to your desired consistency—chunky or smooth—and stored for weeks of enjoyment. Whether slathered on morning toast, swirled into yogurt, or used as a filling for pastries, Heavenly Jam is sure to elevate any dish with its vibrant, homemade taste.
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Recipe Information
Ingredients
- 500 grams strawberries (fresh or frozen)
- 300 grams granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 5 grams powdered pectin (optional, for thicker jam)
Instructions
Wash and hull the strawberries if using fresh ones. For frozen strawberries, allow them to partially thaw before use.
Cut the strawberries into halves or quarters for easier cooking.
In a large saucepan, combine the strawberries, granulated sugar, and lemon juice. Stir to coat the fruit evenly in sugar.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking.
Once the sugar has dissolved, use a potato masher or fork to mash the strawberries into your desired consistency (chunky or smooth).
If using pectin for a thicker consistency, mix it with a small amount of sugar (to prevent clumping) and stir it into the simmering jam.
Increase the heat to medium-high and cook the mixture while stirring frequently. Skim off any foam that forms on the surface.
Continue cooking until the jam thickens, about 20–25 minutes. To check if it's done, spoon a small amount onto a chilled plate and run your finger through it. If it holds its shape and doesn’t run, it's ready.
Remove the saucepan from the heat and let the jam sit for 5 minutes to settle.
Carefully ladle the jam into sterilized jars, leaving about 1 cm of headspace. Seal with lids while still hot.
Allow the jam to cool completely at room temperature before transferring it to the refrigerator. Store in the fridge for up to 3 weeks or process in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 343.0 g | 125% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 325.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
