Strawberry Ginger Jam (No Pectin)
This homemade Strawberry Ginger Jam is sweet, fruity, and slightly spicy, with fresh strawberries and grated ginger. Made without pectin, it’s an easy jam that’s delicious on toast, yogurt, pancakes, or baked goods.
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Strawberry ginger jam from scratch
This classic homemade strawberry jam gets a fresh twist with the addition of ginger. Made with just four ingredients and no pectin, it’s bursting with strawberry flavor and a subtle hint of ginger that makes it extra special.
Spread it on toast for breakfast, swirl it into yogurt, or use it in your favorite desserts, like these delicious thumbprint cookies.
If you have plenty of fresh strawberries on hand, this is the perfect recipe to make during strawberry season. Once you see how easy it is to make homemade jam from scratch, you may never want store-bought again.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Strawberries: Use ripe, flavorful strawberries with a deep red color. Hull them and cut larger berries into pieces so they cook evenly.
- Lemon: Fresh lemon juice gives the best flavor. For the freshest taste, use freshly squeezed lemon juice rather than bottled.
- Sugar: white granulated sugar, but you can also use brown sugar. Keep in mind you should check the amount.
- Fresh ginger: Grated ginger gives the jam its distinctive flavor. Adjust the amount slightly depending on how pronounced you want the ginger to be.
How to make strawberry ginger jam
In a deep saucepan, combine strawberries, sugar, lemon juice, and peeled, grated ginger. Let the mixture macerate for at least 1 hour.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally.
Reduce the heat and simmer for about 50 minutes, stirring occasionally, until the jam thickens to the desired consistency.
Keep in mind that it will continue to thicken as it cools, so don’t cook it until it reaches the final consistency you want in the pan, or it may become too firm once refrigerated. If the jam becomes too thick, stir in a little water to loosen it.
How to know when your jam is ready? Before you start cooking, place a small plate in the freezer. Once the jam has thickened, spoon a small amount onto the chilled plate and return it to the freezer for about 1 minute. Push the jam gently with your finger. If it wrinkles slightly and doesn’t immediately come back together, the jam is ready.
Transfer to a jar and let cool at room temperature.
Storing
For this recipe, store the jam in the refrigerator in clean, sterilized jars.
How to sterilize jars? Place the jars and lids in a deep saucepan and cover them completely with water. Bring the water to a boil and simmer for at least 10 minutes. Carefully remove the jars with tongs and allow them to air-dry.
Good to know: baking tips
- Strawberries: choose vibrant red strawberries, not too ripe, preferably with no white or green tips.
- Test the jam on a cold plate. Test the jam on a cold plate. It should be thick and spreadable, keeping in mind that it will continue to firm up as it cools.
- Don’t overcook it. Stop when it is slightly looser than the final consistency you want. Keep in mind that it will continue to firm up as it cools.
- Grate the ginger finely. Finely grated fresh ginger spreads its flavor evenly throughout the jam.
- Allow the jam to cool before checking its final consistency. Homemade jam thickens significantly as it cools, so it will be looser in the saucepan than it will be once fully cooled.
How to regenerate a jam?
We’ve all had an old jar of jam sitting in the fridge that has crystallized and lost its smooth consistency. To bring it back to life, pour a little water into a deep saucepan, then add the jam and a few drops of lemon juice. Heat over very low heat, stirring gently with a wooden spoon, until the jam becomes smooth and regains its original consistency.
FAQ
Does strawberry jam need pectin? No. Strawberries contain natural pectin, and the jam can thicken through cooking. The final consistency depends on the fruit, sugar, and cooking time.
Can I use ground ginger instead of fresh ginger? Fresh ginger is best for this recipe because it gives the jam a pronounced ginger flavor.
Can I use frozen strawberries? Fresh strawberries are best for this recipe. You can use frozen strawberries, but they contain more water, so the cooking time may vary. Thaw and drain them before using.
Why did my jam become too thick? Basically, it was cooked for too long. Gently reheat it, adding a little water at a time, until it reaches your desired consistency.
Can I reduce the amount of sugar? Be careful with this —I wouldn’t significantly reduce the amount of sugar. Sugar isn’t just there for sweetness; it also plays an important role in the jam’s texture, consistency, and preservation.
For more fruit marmalade recipes
Easy Strawberry Jam Recipe (with ginger)
Ingredients
- 2,2 pounds strawberries, hulled (1 kg)
- 4 cups granulated sugar
- 30 ml lemon juice (about 3 tbsp)
- 1 teaspoon grated ginger
Instructions
- In a deep saucepan, combine strawberries, sugar, lemon juice, and peeled, grated ginger. Let the mixture macerate for at least 1 hour.
- Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally.
- Reduce the heat and simmer for about 50 minutes, stirring occasionally, until the jam thickens to the desired consistency.
- Stir frequently until the jam is thickened and has the desired consistency.
- Keep in mind that it will continue to thicken as it cools, so don’t cook it until it reaches the final consistency you want in the pan, or it may become too firm once refrigerated. If the jam becomes too thick, stir in a little water to loosen it.
- Let cool and transfer to a jar.
Notes
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