Homemade Strawberry Jam With Apple: Bright, Glossy and Made Without Store-Bought Pectin

How to Make Strawberry Apple Jam

1. Chill a plate. Place a small plate in the freezer. You will use it later to test whether the jam is ready.
2. Prepare the fruit. Wash, hull and chop the strawberries into small pieces. Peel, core and finely grate the apple, or pulse it in a food processor until it looks like applesauce.
3. Combine everything. Place the strawberries, grated apple, sugar, lemon juice and salt in a wide, heavy saucepan. Stir and let it sit for 15 minutes, until the berries start releasing their juices.
4. Bring to a boil. Cook over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Add the butter to calm the foam.
5. Simmer and mash. Lower the heat to a steady, lively simmer. Cook for 20 to 30 minutes, stirring often and mashing the berries with a potato masher or the back of the spoon as they soften. Stir more frequently toward the end so the jam does not scorch.
6. Test for doneness. Put a small spoonful of jam on the frozen plate and return it to the freezer for 1 minute. Push the jam with your finger. If it wrinkles and holds its shape, it is ready. If it runs, cook 3 to 5 minutes more and test again.
7. Finish. Remove from the heat. Stir in the vanilla, if using, and skim off any remaining foam.
8. Jar it. Ladle the hot jam into clean glass jars, leaving about ½ inch of space at the top. Let cool to room temperature with the lids off.
9. Refrigerate. Close the lids and refrigerate. The jam thickens more as it cools completely.

Tips for Perfect Jam

• Use a wide pan. More surface area means faster evaporation and a brighter, fresher taste.
• Do not overcook. Jam that sets too firmly in the pan will be like candy once cold. Trust the plate test.
• Wash jars in hot soapy water and rinse well, or run them through the dishwasher, before filling.
• Leave some texture. A few small chunks of strawberry make homemade jam special.

Variations

For strawberry rhubarb jam, replace half a pound of strawberries with chopped rhubarb.

For strawberry balsamic jam, stir in 1 tablespoon of balsamic vinegar at the end. It deepens the flavor beautifully.

For mixed berry jam, use a combination of strawberries, raspberries and blueberries.

How to Store Strawberry Jam

This is a refrigerator jam, not a shelf-stable canned jam. Keep it in closed jars in the refrigerator for up to 3 weeks, and always use a clean spoon. For longer storage, freeze it in freezer-safe containers, leaving room for expansion, for up to 6 months. Thaw overnight in the refrigerator.

Nutrition Information

One tablespoon of jam provides approximately 40 to 50 calories, depending on the amount of sugar used and how much the jam reduces.

Final Thoughts

There is something deeply satisfying about lining up a few jars of homemade jam on the counter, glowing red in the light. It costs little, takes about half an hour and tastes like nothing you can buy.

Make a batch this weekend, spread it thick on warm biscuits and save one jar to give away. Someone will be very glad you did.

With love, from Grandma's kitchen ❤️