How to Make Strawberry Jam
Servings 40
This easy, pectin-free and lower in sugar homemade strawberry jam can also be sweetened naturally and is paleo and vegan.
Ingredients
- 2 pounds (907 grams) really sweet strawberries about 6 1/2 cups once smashed
- 1/4 cup (80 grams) honey or Grade A maple syrup for a vegan version; see notes
- 1 tablespoon lemon zest
- 1/4 cup (60 ml) freshly squeezed lemon juice
Instructions
- Place the strawberries in a large pot and crush with the bottom of a glass. Add in all the remaining ingredients and heat over medium high.
- Boil, stirring every now and then, until the mixture thickens. With my really soft and juicy strawberries, this took about 45 minutes. It could take more or less time depending on your strawberries.
- To test, put some of the jam on a clean spoon and then put the spoon on a plate in the freezer. Let it sit in there for five minutes and then take it out. If the jam doesn’t fall easily off the spoon when you turn it to the side, it’s ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and try the test again.
- Let cool and then pour into jars and store in the fridge and for up 1 week. Freezes great.
Notes
- 1/3 cup (67 grams) granulated sugar works as a non-paleo sweetener, but you'll need less cooking time.
- This recipe yields 2 1/2 cups (600 ml / 20 oz).
- The nutrition information provided is calculated as a courtesy and is only an estimate. It is based on a serving size of one tablespoon. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Serving: 1 tablespoonCalories: 14kcalCarbohydrates: 4gProtein: 0.2gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 38mgFiber: 0.5gSugar: 3gVitamin A: 3IUVitamin C: 14mgCalcium: 4mgIron: 0.1mgNet Carbs: 4
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