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Strawberry Jam

by Deliciously Organic on July 20, 2012

Strawberry Jam via DeliciouslyOrganic.net #paleo

If you’ve contemplated making jam this summer, now’s the time! The berries and fruits are in their prime and with a few simple ingredients, you can make an easy honey-sweetened version of the store-bought variety.

Apples contain plenty of natural pectin, so I chose to use half an apple in my jam. I cut out the white sugar and used honey to sweeten the mixture. Each year, I like to make jams or preserved fruits and bring them to the teachers during the first week of school. It’s a great way to introduce yourself and give the teacher a little something sweet as they begin a new year. So I’ll store these away for a few more weeks and hopefully make a good first impression.

Strawberry Jam via DeliciouslyOrganic.net
Making homemade jam can be a bit intimidating, but this recipe will take the fear out of the process. I took a few step-by-step photos so you can see just how simple it can be.

Wash the strawberries well to remove any sand or dirt. Hull the strawberries and slice.

 Place the strawberries in a large pot and pour the honey and Grand Marnier overtop.


Turn the heat to medium to heat the berry mixture. The strawberries will slowly release their juices.


Bring the mixture to a low simmer (still over medium heat), add the apples and continue to simmer until mixture reaches
220 degrees F (Don’t speed up this process. If the berries cook too quickly the mixture will not gel).

Strawberry Jam via DeliciouslyOrganic.net #paleo

Remove from the heat and let the jam cool for about 30 minutes. Spoon jam into jars and screw on the lids. Store jam in the refrigerator for up to two weeks.

YouTube Preview Image

 And lastly, if you’d like to sterilize your jars to preserve the jam then watch this video.

Strawberry Jam

Serving Size: Makes about 2 1/2 - 3 cups

Strawberry Jam

You can substitute a portion of the strawberries with other fruits to make different combinations. I made a second batch substituting two cups of rhubarb for two cups of the strawberries and it turned out fantastic!


Adapted from Back to Basics

Ingredients

  • 3 pints (2 1/4 pounds) strawberries, sliced (washed and hulled)

  • 1 1/4 cups light honey (I used clover)

  • 2 tablespoons Grand Marnier or fresh orange juice

  • 1/2 Granny Smith apple, peel and seeds removed, cut into a small dice

Instructions

Place strawberries, honey and Grand Marnier in a large pot over medium heat. Bring to a simmer and add the apple pieces, stirring occasionally. Simmer slowly for 25 - 35 minutes until mixture reaches 220ºF (if the jam is cooked too quickly, it will not set. Make sure to cook on a very low simmer for at least 25 minutes). Cool jam to room temperature, spoon into jars, cover with lids, and store in the refrigerator for about 2 weeks. You can also sterilize the jars using the method in the above video to preserve the jam for future use.

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{ 70 comments… read them below or add one }

Karen July 20, 2012 at 11:25 am

Love it! Great tip too! you are such a wealth of information :o)

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Kelley July 20, 2012 at 11:30 am

Awesome! I can’t wait to try this! I love those jars too, where did you get them?

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Holly July 20, 2012 at 4:46 pm

I’ve seen similar jars at IKEA, but not sure if they were the same size.

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Deliciously Organic July 21, 2012 at 7:33 am

Thanks! I bought them at Sur La Table. They are the Le Parfait Terrine Canning Jars. I just checked the website, and they are actually cheaper in stores (I bought mine for about $3.20 a piece and online they are $5.56). http://www.surlatable.com/product/PRO-867895/Le-Parfait-Terrine-Canning-Jars

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Krissa July 20, 2012 at 11:36 am

I love those tags…where did you get them?

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Deliciously Organic July 21, 2012 at 7:29 am

Thanks! I bought them at Sur La Table a few days ago. The brand is Meri Meri. http://www.merimeri.com/

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LiztheChef July 20, 2012 at 11:50 am

Love the video – I agonize how to teach readers safe canning procedures and have started linking to the Ball site but this is great!

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Deliciously Organic July 21, 2012 at 7:28 am

I agree. It’s a tricky topic, but I thought Chow did a great job in this video. I’ve been using the oven method for a couple of years and love it. I’m not a huge fan of boiling water and hot jars, so this method is right up my alley!

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rachel July 20, 2012 at 11:55 am

What if you wanted to store this for longer? Would you go through the regular canning process?

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Deliciously Organic July 20, 2012 at 12:32 pm

Yes, if you want to store it for longer you can go through the regular canning process. Here’s an article from Epicurious that explains how to sterilize the jars and lids: http://www.epicurious.com/recipes/food/views/To-Sterilize-Jars-and-Lids-101506

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Nikki July 20, 2012 at 12:18 pm

Looks yummy! Couple of questions:
1. Can this be done with other fruits? (grapes, blueberries, raspberries, etc.)
2. Will it work to puree it really well? My daughter hates “bits and pieces” in her fruit spreads.
3. Does it freeze well to make it last longer?

Thanks!

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Deliciously Organic July 20, 2012 at 12:31 pm

1. I know it can be used with other berries, but I’m not sure how it would work with grapes.
2. You can definitely puree the jam.
3. I haven’t frozen it, but I think it would work well.

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Rachel August 23, 2012 at 10:48 pm

Would the recipe be the same if using blueberries or raspberries or does it need to be tweaked? Any idea if the same recipe would work for peaches or do you by chance have a sugar-free recipe for peach jam? Thank you Carrie!!

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Deliciously Organic August 24, 2012 at 7:54 am

The recipe would be the same for blueberries and raspberries. I haven’t tested it yet, but I think this recipe would work well with stone fruits too. If you give it a try with peaches, let me know how it goes!

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Sarah in CA July 20, 2012 at 12:33 pm

Ok,
This is a great recipe. Newly diagnosed with Type 1 Diabetes and under control. This would be a treat rather than every day. Also a great Christmas gift. The question is, where did you find these really nice looking canning jars? Really for gift giving these are much nicer than the traditional “ball” canning jars.
Been jamming for years and looking forward to making this jam.
Sarah in Tehachapi

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Deliciously Organic July 21, 2012 at 7:26 am

Yes, I agree, definitely for the occasional treat. :) I bought those jars at Sur La Table just a few days ago. They are currently having a sale on them too! They were each around $3.20 a piece.

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Kim@hungryhealthygirl July 20, 2012 at 12:44 pm

I’ve been wanting to try making jam for awhile. Thanks for the wonderful instructions…I’ll have to take the plunge. I love the idea of giving it as a teacher gift.

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Allison [Girl's Guide to Social Media] July 20, 2012 at 12:51 pm

Well, I am officially craving toast with butter and jam right now, but nothing wrong with that!!

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aida mollenkamp July 20, 2012 at 12:52 pm

Oooh, I haven’t yet made jam this year, but this recipe is getting me motivated.

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Annemarie July 20, 2012 at 2:07 pm

I love that this doesn’t have a ton of sweetener. Most recipes I’ve seen call for a lot more honey or sugar, but I find this to be a more reasonable amount. I hope the teachers like it!

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Deliciously Organic July 21, 2012 at 7:24 am

Thanks! I haven’t tested it, but I’m pretty sure you could even take the amount of honey down a bit more, especially if you have ripe berries. I’m going to try it this weekend and see how low I can go. :)

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Patty July 20, 2012 at 5:30 pm

I would, also, love to know where the labels come from.

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Deliciously Organic July 21, 2012 at 7:35 am

I bought them from Sur La Table. The brand is Meri Meri – http://www.merimeri.com

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Landon July 20, 2012 at 6:37 pm

You know, your site is one of my favorites simply because of your photography (among other things). Am I to understand you do it all on your own? How do you achieve such wonderful lighting, especially in your kitchen (i.e. the “strawberries being washed with the sprayer” picture)? I’ve often wondered this but never taken the time to ask. Thanks, LG

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Deliciously Organic July 21, 2012 at 7:21 am

That’s quite the compliment. Thank you. I do my own photography and use the natural light. We live on an Air Force Base in the middle of the desert so we get plenty of bright light throughout the day. Over the years I’ve had the opportunity to learn how to better my food photography from Helene (www.tarteletteblog.com) and Diane (www.whiteonrice.com). They are both amazing photographers and teachers!

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marla July 20, 2012 at 9:14 pm

A great idea to do with with all the fresh berries we have been buying at the farmers market!

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Katrina July 21, 2012 at 4:16 am

I LOVE homemade jam! It’s so worth the time it takes, and your jam looks fabulous :)

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kelley July 21, 2012 at 10:39 am

I just made this and its fantastic! I cant wait to try a little of it on some homemade vanilla ice cream. Thanks for the recipe!

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Deliciously Organic July 21, 2012 at 1:33 pm

Thanks for the feedback! I’m so glad you enjoyed it!

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Jill July 22, 2012 at 5:50 am

How gorgeous! Strawberries have been over here for nearly two months (they were 4 weeks early this year) but cherries and blueberries are booming. Cherries are from the store, but I’ve picked bunches of blueberries. Maybe I still can work in some jam time!
I’ve tried doing small batches with Pomona’s pectin, using honey and also stevia, but the batches with Stevia were not very tasty.

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the urban baker July 24, 2012 at 8:09 am

love the use of the apple, Carrie. I have never done that – you have inspired me.

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Audra July 29, 2012 at 5:37 am

How long will the jam keep using the oven method of sterilizing? Does the traditional way mentioned in the link above provide an extended shelf life beyond what the oven method does? And lastly, will freezing work even better than either of those methods? Thanks for the delicious recipe. Germany is bursting with fresh strawbeerries, can’t wait to try this!

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Deliciously Organic July 29, 2012 at 1:26 pm

I don’t have specific information about how long canned jams will last, but the site http://www.freshpreserving.com has lots of great info. They give extensive instructions on how to can properly.

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Christy August 23, 2012 at 6:45 pm

I’ve been wanting to do some canning of preserves and fruit with honey instead of sugar, but I keep reading that it isn’t safe for long term storage that way. Does this recipe work for a hot water bath canning?

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Deliciously Organic August 24, 2012 at 7:55 am

I haven’t read anything about honey not being a good choice for canning. If you find a source, please pass it along! Yes, this recipe will work for hot water bath canning.

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Jenny August 29, 2012 at 5:42 am

I hope you can offer some advice. I made this jam last night and it turned out with a great taste but a runny consistency. any ideas on what I could have done differently? Thanks!

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Deliciously Organic August 29, 2012 at 9:37 am

If the jam was too runny, then it most likely didn’t cook long enough to get to 220ºF. The mixture needs to cook slowly, if it’s cooked too fast, it won’t be thick. You also might want to check your thermometer. I’m sorry to hear it’s runny. It would taste great over ice cream, yogurt, or shortcake. :)

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Jennifer September 12, 2012 at 7:27 am

Can’t wait to try this out! Just made a bunch of fig/strawberry jam( 160 jars) for our daughters wedding coming up. I do the jars the same way, I also put the seals in the oven for a few min. This helps them to seal good. My husbands grandmother used this method and you can can almost everything this way.

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Deliciously Organic September 12, 2012 at 8:13 am

Wow, 160 jars! How fun!

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Jamie April 1, 2013 at 2:02 pm

We have always made freezer jam in the past – but looking to cut down on sugar. Do you know if this would work well for freezer jam? And the apple, is that used in place of the sure jel (that’s what we’ve used in the past, but again, looking for better ingredient options). Thanks for your help!

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Deliciously Organic April 1, 2013 at 2:33 pm

I’ve never tried this recipe as freezer jam. I think sure jel would work well as a substitute for the apple peel. Hope that helps!

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Renae Dupuis April 1, 2013 at 2:03 pm

I’m deathly allergic to oranges – is the Grand Marnier/orange there for a chemistry reason, or just for flavor? Would lemon work just as well?

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Deliciously Organic April 1, 2013 at 2:32 pm

It’s just for flavor. You could use lemon juice as a substitute.

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Emily April 1, 2013 at 4:44 pm

I’m allergic to honey. Could I substitute agave for it?

Thanks!

Emily

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Dawn April 24, 2013 at 6:13 am

May be a silly question but do you cut the strawberries them measure or measure them prior to cutting. I have two flats of strawberries to put up today and was hoping to use this recipe.

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Deliciously Organic April 24, 2013 at 1:47 pm

I sliced them before measuring. I hope you enjoy it!

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diehl April 30, 2013 at 2:58 pm

It says to keep in the freg for up to 2 weeks….Is there a way to preserve them longer? If you open a jar a week after making it, does that mean it will only be good for another week? thanks :) Can’t wait to make this recipe!

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Deliciously Organic May 1, 2013 at 9:25 am

If you follow the method described in the video and create an airtight seal, then the jam should last quite a long time in the pantry.

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Diana Bourne June 1, 2013 at 2:11 pm

Strawberry Jam recipe posted 20th July 2012. As I have strawberries nearly ready to pick in my garden I would like to try your recipe … Is there any chance you could convert your ‘cups’ into UK measures e.g. grams or pounds and ounces? Many thanks in anticipation. Diana

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Brittany June 22, 2013 at 8:37 pm

Making this right now… So excited! PS… I tweaked it just a bit and am doing half-strawberries, half-apricots… If it tastes like my kitchen smells right now, it’s going to be a treat! THANK-YOU!

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Deliciously Organic June 24, 2013 at 8:34 am

What a nice combination! Let me know how it turns out! :)

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Brittany July 8, 2013 at 9:30 pm

It is such an amazing combo!!! No more store-purchased jam for us! Thanks again :)

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Deliciously Organic July 9, 2013 at 7:57 am

Thank you!

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gisela July 8, 2013 at 7:52 pm

Carrie,
Can I use frozen strawberry to make this jam? Thanks.

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Sarah in CA July 8, 2013 at 9:28 pm

I use organic frozen strawberries for this and other jams all the time. Never have had a problem in 10 years of jamming.

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Deliciously Organic July 9, 2013 at 7:58 am

Thanks for the tip! I’ll have to give it a try! :)

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Melanie July 16, 2013 at 7:46 pm

Great recipe and SO easy! Thanks for sharing! My jam turned out absolutely delicious!

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Deliciously Organic July 17, 2013 at 6:33 am

Thanks for the feedback! I’m so glad you enjoyed it!

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Lisa July 20, 2013 at 1:33 pm

I have mine on the stove now and it isn’t thickening. :(. I simmered it for a long time so not to rush it but it never got to 220 … But now I have the heat a little higher and it’s bubbling more than I think it should and it still isn’t thickening. Thoughts?

And isn’t the foam bad? All sorts of pectin- related recipes have you skim foam off….

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Deliciously Organic July 22, 2013 at 6:59 am

It will thicken as it cools. You’re doing it right by letting it come to 220 very slowly. :) In this recipe, since we are using apples, there isn’t a need to skim the foam off.

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GD August 18, 2013 at 4:04 pm

I have a bunch of peaches that I would like to use for making jam. Would there be any modifications or changes that you recommend?

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Deliciously Organic August 19, 2013 at 10:47 am

I haven’t made this jam with peaches, but I think a 1:1 substitution should work just fine.

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diana March 3, 2014 at 12:52 pm

Hi I just love the recipe and the jars fantastic!
i just wanted to know if i use this recipe and sterilize my jars the canning way which is just the water and steam process can i still use this recipe or will it spoil?? how long does it last for??

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Carol Edsell May 12, 2014 at 5:21 pm

just made this with my freshly picked organic strawberries, followed it to the T but it did not set up… have it stored in fridge , I’ll see what happens tomorrow.

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Deliciously Organic May 13, 2014 at 8:14 am

It will still be a liquid when it’s hot, but sets up when it’s completely chilled.

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Diana May 27, 2014 at 5:26 pm

I’m son sad right now. The jam did not set and now I have strawberry sauce. Not sure if it was because I tried to double the recipe. Still tastes great, though!

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Deliciously Organic May 29, 2014 at 8:00 am

Hmmm…did you make any substitutions? Also, it’s very important that the jam is slowly simmered up to 220 degrees for at least 25 minutes or the jam won’t set. Was the process possibly sped up a bit?

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Diana May 29, 2014 at 10:00 am

No substitutions. It took way longer…like 45 min to reach 220. I’m going to give it another try when blueberries come in season.

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Kate July 7, 2014 at 11:33 am

My kiddos and I are going blueberry picking tomorrow and I am hoping to try out this recipe; however, no one in my family is a big fan of the flavor of honey. Could I substitute maple syrup instead? Or part maple syrup/part honey?

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Deliciously Organic July 14, 2014 at 8:00 am

Sorry for the late reply. I was on vacation last week and took some time off. :) I haven’t tried it with maple syrup, but it should work just fine.

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