Strawberry Jam Recipe, the fruity delicious Summer Fun brought into the Glass

Name: Strawberry Jam Recipe, the fruity delicious Summer Fun brought into the Glass
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 Glasses
Ingredients: strawberries 1,5 kg; jam sugar 1 kg; Apple 3 pc; vanilla beans 2 pc; White wine dry 150 ml

Strawberry jam bread — Strawberry jam close-up while spreading bread. © Food photographer Thomas Sixt

Picture of Thomas Sixt Chef and Food Photographer

from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

My Strawberry Jam recipe will please you. Everyone loves the aromatic red fruits. When the sun shines, when the strawberry fields invite you to pick them yourself, then the best time to get the sun in your glass is for an extension of the oh too short strawberry time. So I set off and got the red berries straight from the field to show you how to cook jam. Well, it’s true, I also wanted a delicious spread of bread. I succeeded in doing that and how, that’s what I show you here. It follows my step by step instruction with many photos. I wish you good luck!

Fine apricot jam with lavender — The finest apricot jam on the spoon refined with lavender

Finest Apricot jam refined with lavender on a spoon. I’ll show you this wonderful spread elsewhere! © Food Photographer Thomas Sixt

Table of Contents

Recipe
Comments, Cooking Questions and Answers
Print

1. Preparing Strawberry Jam – Shopping and Preparation
2. Additional Success Tips for Strawberry Jam
3. Strawberry Jam Recipe
4. Calories and Nutritional Values
5. Further suitable Recommendations

1. Preparing Strawberry Jam – Shopping and Preparation

It is so simple and today there are very few ingredients…

1.1 Ingredients and Shopping List

You need:

freshly picked strawberries
fresh apples
white, dry wine
vanilla beans
Gelling sugar 2 : 1 (2 parts fruit – 1 part sugar)

Please make sure that you have the following things for the preparation in the kitchen:

Screw glasses for boiling down
large saucepan
sharp knife
wooden spoon
scoop
beakers
vinegar essence or other strongly acidic vinegar
clean kitchen towels
hand blender

Strawberry jam bread close-up — Homemade jam tastes best, jam bread close-up.

The berry fruit spread tastes delicious on the bread. © Food Photographer Thomas Sixt

1.2 Preparation and Cleanliness

Hygiene during preparation is the be-all and end-all. Our fruit preparation has a shelf life of one year. After half a year, the colour fades and the jam tends to turn grey-brown and also loses its aroma slightly. Experience shows that the jars are usually emptied after a few weeks as if by magic.

My tip: Don’t cook too much strawberry jam, because it only lasts about half a year. If you love strawberry jam, make it out of frozen fruits out of season, that works too 🙂

I clean my jam jars thoroughly before filling.
In addition, I use a strong vinegar, from which I put 2-3 tablespoons into the empty jars and screw down the lid. Then I shake the glasses, so that the acid is distributed everywhere inside. Then I open the glass again and pour the rest away from the vinegar.
When filling the jars with the hot finished jam, something goes wrong and stains the edge and the jar. This I wipe with a new kitchen cloth or wet kitchen paper quickly clean again.

My recommendation: Use a beak cup (a 1 l jug) to fill the glasses, then you will hit more accurately and hardly spill anything.

Strawberry fruit spread — Strawberry jam close-up while spreading bread.

Strawberry jam tastes homemade for breakfast. Coat the bread with the delicious close-up. © Food Photographer Thomas Sixt

2. Additional Success Tips for Strawberry Jam

Please use apples, very finely chopped or even grated. Apples contain pectin and help you to bind them.
I love a beautiful dry white wine in my strawberry jam. I have used this delicacy here: Nina Viognier 2017, poderelapace.
Otherwise I recommend also a great dry Prosecco – please pay attention to good quality!
I use more preserving sugar than is indicated on the sugar package.
When processing strawberries, I make a gelling test during cooking: Put the jam on a plate with a tablespoon to check its consistency and see whether it fits or whether more gelling sugar is needed.

Cook the marmealde yourself — Put the cooked jam on a cold plate and let it cool down briefly. If you slide your finger through it, the jam will “stand”. Gelierpobe passed.

Gelling test: Place the cooked strawberry jam on a cold plate and allow to cool briefly. If you pull your finger through, the jam “stops”. Jelly bottom passed. If the jam is too liquid, simply add preserving sugar and bring to the boil again and test. © Food Photographer Thomas Sixt

3. Strawberry Jam Recipe

Now we can get started, I’m looking forward to it. This will be a lot of fun! Following many step by step photos for the preparation of your strawberry jam…

Strawberry Marmalade with Jam Sugar

A professional chef’s guide to preserving food, photographed and written down by Thomas Sixt.

Servings 10 Glasses

Calories 443

Total Time 50 Min.

Delicious jam made from strawberries of fresh fruits and quickly made. In my contribution I show you the preparation of fruity strawberry jam. Have fun cooking marmalade and good luck…

Rate Now!

5.00 from 281 ratings

Ingredients

1,5	kg	strawberries
1	kg	jam sugar (I prefer to take jam sugar 2:1)
3	pc	Apple
2	pc	vanilla beans
150	ml	White wine dry

Instruction

Cook Jam

Strawberries in the basket, fresh from the field — Fresh strawberries from the local field photographed in a basket of green. © Food photographer Thomas Sixt

Buy the berries fresh from the market or go to the field and pick them yourself.

Ingredients for strawberry jam — Put the ingredients for homemade strawberry jam together on a board. © Food photographer Thomas Sixt

Prepare the ingredients and cooking utensils.

Cleaned and prepared strawberries — Prepared strawberries in a bowl close-up. © Thomas Sixt food photographer

Wash the berries well under running water, then remove the green and halve depending on the size.

Weigh fruits — Weigh the cleaned berries to find the right ratio of preserving sugar and fruit. © Food photographer Thomas Sixt

Weigh the strawberries to determine the right amount of preserving sugar.

Preserving sugar 2 to 1 — Preserving sugar 2: 1

Use gelling sugar 2:1: 1.5 kg strawberries and 1.0-1.3 kg gelling sugar. I think most Internet recipes are wrong. The berries contain a lot of water and need a lot of preserving sugar!

cut an apple — Cut the peeled apple pieces. © Thomas Sixt food photographer

Cut the peeled apples into small pieces.

Pulp from a vanilla pod — The pulp is scraped from vanilla pods

Scrape out the vanilla pod. Add the pod and pulp to the fruit.

raw ingredients for jam in the pot — The ingredients for jam in the saucepan. © Thomas Sixt food photographer

Put the berries with apple pieces, vanilla pod and pulp, jam sugar and white wine into the pot.

Boil the jam — Bring the strawberry jam to the boil in the saucepan. © Thomas Sixt food photographer

Bring the ingredients to the boil, stirring constantly on the bottom with a spatula so that the preparation does not burn.

Boil strawberry jam — Strawberries with apple, vanilla pod, wine and preserving sugar in a pot.

Cook the strawberry jam for five minutes.

Mix up the jam — You can puree the marmealde with a hand blender.

Remove the vanilla pod and mix the fruits with a hand blender.

Carry out the gelling test, put some strawberry jam on a small plate and let cool. You can pull through the fruit preparation with a spoon or your finger, if the jam “stops” the firmness is good. Otherwise add more preserving sugar, test again and then prepare for bottling.

Filling

Rinse glasses with vinegar — Clean the glasses, rinse the glasses well with vinegar for durability. © Thomas Sixt food photographer

Wash screw glasses and lid under hot running water. Fill glass by glass with vinegar essence, shake and disinfect. You can pour the vinegar from glass to glass!