Strawberry ginger jam step-by-step recipe with photos.
About this recipe
Low sugar, no pectin strawberry ginger jam, that is ready in minutes – did I get your attention?
Making pickles and jams – a summer ritual at my home. Strawberries are an absolute favourite for both DD and me. And DH loves strawberry jam. But we are not a fan of store brought jams as they are too sweet for our liking. We love strawberry jam that tastes like strawberry and not like sugar. So I make it at home to suit our taste buds.
Last week on our regular trip to the local farmers market, I found some amazingly fresh and juicy strawberries. Sure enough, I grabbed a whole lot of them for the jam. But unlike every year, this time I made it with a small difference by adding some ginger to it. And it tasted absolutely divine. The flavour of ginger was so subtle, yet so refreshing. This is going to be our regular one now.
To make this jam, I mix together sugar, strawberries, ginger, lemon zest, and lemon juice. I then boil it, bring it to the setpoint, and store them in sterilized jars. Simple enough, you say. Then let's get started!
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Strawberry ginger jam ready minutes
Step by step instructions
1. Hull the strawberries and cut them
2. Take sugar, ginger, lemon zest, lemon juice in a large pot
3. Bring the mix to a rapid boil
4. The jam is not set
5. Almost there
6. The jam is set
Tastes absolutely delicious on toast
Strawberry ginger jam
- 8 cups strawberries
- 2 cups sugar
- 1 inch ginger grated
- 2 lemons
- Wash and dry the strawberries. Hull them and cut into quarters
- Zest the lemons. Squeeze the lemon juice. Set aside
- In a large thick bottom pot, add sugar, ginger, lemon zest, and lemon juice
- Add the strawberries and mix until it is completely coated
- Using a potato masher, mash the strawberries. We don’t like chunks of strawberries in the jam, so i mash them up completely
- Put the pot on high heat and bring it to boil, stirring frequently
- Reduce the heat to medium and keep boiling. Keep stirring constantly
- Boil the jam until it is set. If the jam easily coats the back of a spoon, it is set (See below images for details)
- Fill the hot jam in the sterilised jars (while they are still hot) leaving a small gap so that the jam does not touch the lid. Cover with the lid
- Store in a cool dark place till opened. After opening, store in the refrigerator. Also, store in the refrigerator you are storing for a longer time
- If you see scum, after the jam is set, turn off the heat and stir slowly in one direction – the scum will disappear
- To sterilise the jars, wash the jars and lid in hot soapy water and rinse. Place them upside down in a roasting tray and put them in a preheated oven at 180 degrees for 15 minutes. Do not touch the inside or rim of the jars
- If you do not have access to an oven, after washing the jars, put them in a deep saucepan, cover with water and boil for 15 minutes. Keep them in the hot water, till you are ready to fill jam