If you’re looking for a quick and easy strawberry jam recipe, look no further. Today’s recipe is for my 3 ingredient strawberry jam – you read that right, only 3 ingredients.
Ever since I started my YouTube channel and blog, I have asked multiple times whether people would be interested in a recipe for my jam and only now have I finally got around to sharing it with you.
When it comes to jam making, people assume its hard to do or you need more ingredients but this really isn’t the case. You need three simple ingredients; strawberries, sugar and water – that’s it. Making jam is seriously easy and doesn’t take too long either – this is the ideal recipe to make while you’re staying in. You can use other fruits, I recommend sticking to berries (I’ve used raspberries, blueberries and strawberries previously).
Anyway, let’s get started, shall we?
350g Fresh strawberries, hulled and chopped.
200g Granulated sugar (any sort of white sugar will work well here).
Water (just splash to help the consistency).
Before you get into making the jam, you’ll want to do some prep work. Weigh up all your ingredients, grab a medium/large saucepan and wooden spoon and a sterilised jar (I used a Kilner jar but feel free to use whatever jar you have, as long as its clean and has been sterilised).
Take your saucepan and place the strawberries and sugar into it.
Give the two a good mix until they are fully combined, it will look syrupy but this is completely normal.
Before you place it on the hob, you’ll want to add some water to the strawberry and sugar mixture. When it comes to how much water you will need, that really depends on how ripe your fruit is, so start with a little and add more if it’s needed – don’t worry if you add too much water, it will evaporate from the jam as it thickens on the hob (it may take a little longer if you add a lot of water).
Now that all the ingredients have been combined, you can place the saucepan on the hob over a medium-high heat.
It may look like the jam isn’t thickening to start but give it some time. As you notice the mixture starts to get hot and bubbles, keep giving it the occasional stir, just to prevent it from sticking to the bottom of the saucepan.
Once it comes to almost a boil, lower the heat and leave it to simmer over a medium-low heat, until the mixture thickens. Make sure you don’t let the mixture sit for too long as it may catch the bottom of the pan and burn – this will ruin the jam (just be careful).
Now the jam is getting there, you will notice that the mixture has gone from quite a runny consistency to a much thicker one – this is what you’re looking for. Once it becomes a more ‘gloopy’ consistency or falls more chunky from the spoon, you’re done. Remove from the heat.
Go ahead and grab your sterilised jar and pour the jam directly into it (try your best not to get the jam onto your skin, it’s extremely hot and will burn you. Also, try and get it all into the jar the first time, not like me haha).
Place the lid on the jar and allow the jam to cool down completely before you place it into the fridge and use within 4-6 weeks.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.