Strawberry Jam (with Syltsocker)
Strawberry jam is a simple homemade preserve made with fresh strawberries, jam sugar, and just a few ingredients for a sweet, fruity flavour. This easy strawberry jam recipe is perfect for spreading on toast, serving with scones, or adding to desserts.
Ingredients
- 500 g strawberries hulled and chopped into small pieces
- 250 g syltsocker jam sugar* see notes
- 3 g butter
- ½ tbsp freshly squeezed lemon juice for a brighter flavour
Instructions
Prepare the strawberries.
- Rinse the strawberries briefly under cold water and pat them dry. Remove the hulls and cut any large berries into smaller pieces.500 g strawberries
Cook the fruit.
- Place the strawberries and butter in a large saucepan over medium-high heat. Bring to a rolling boil, stirring occasionally.3 g butter
Add the sugar.
- Stir in the syltsocker until evenly combined. Continue stirring until the sugar has completely dissolved. Add the lemon juice, if using.250 g syltsocker, ½ tbsp freshly squeezed lemon juice
Boil the jam.
- Return the mixture to a rolling boil and cook for 3–5 minutes. Stir occasionally and skim off any foam that forms on the surface.
Test for setting point.
- Spoon a small amount of jam onto a chilled plate and let it cool for about 1 minute. Push it gently with your finger. If the surface wrinkles, the jam is ready. If not, continue boiling for another minute and test again.
Fill the jars.
- Carefully pour the hot jam into clean, sterilized jars, leaving about 1 cm of headspace. Wipe the rims if needed, seal immediately, and allow the jars to cool completely.
Storage
- Store unopened jars in a cool, dark place for up to 1 year.
- Once opened, refrigerate and use within 3–4 weeks.
Notes
- *Syltsocker already contains pectin and citric acid, so additional pectin is unnecessary. The lemon juice is optional and simply adds a fresher, tangier flavour.
- For a smoother jam, lightly mash some of the strawberries during cooking.
- For a chunkier jam, stir gently and avoid overcooking the fruit.
If you've sterilized the bottles in the oven: Leave them in the warm oven until you're ready to fill them. They should be hot and dry.
If you've sterilized them in boiling water or a dishwasher: Drain them upside down on a clean rack or towel and let them air-dry while still warm. Avoid drying the inside with a tea towel or paper towel, as this can reintroduce bacteria or leave fibers behind.
When you're ready:
- Fill the jars while they're still warm with the hot jam, leaving about 5–1 cm (¼–½ inch) of headspace.
- Wipe only the rim of the jar if any jam has spilled there, using a clean, damp cloth or paper towel.
- Put the sterilized lid on immediately and tighten it.