Indulge in the sweet and spicy flavors of homemade strawberry ginger jam. Made with fresh strawberries and zesty ginger, this jam is perfect for adding a kick to your morning toast or yogurt.
Without using pectin, my recipe relies on the natural properties of lemon juice and a little extra cooking time to achieve the perfect consistency. With just a few simple steps, you can create a delicious and healthy spread that is sure to impress.
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About this recipe
Strawberry ginger jam is a delicious and easy-to-make spread that combines the sweet and tangy flavors of fresh strawberries with the spicy kick of ginger. Unlike traditional jam recipes that rely on pectin to thicken the mixture, this recipe uses natural methods to create a thick, spreadable consistency. Lemon juice and sugar, when simmered with the fruit, help release the natural pectin in the fruit and thicken the jam.
The addition of fresh ginger to this old-fashioned strawberry jam without pectin not only adds flavor but also helps to balance the sweetness and acidity of the strawberries. This jam is perfect for spreading on toast, topping yogurt or oatmeal, or even as a condiment for savory dishes.
Commercial pectin not only alters the flavor of the jam but also produces a gel-like texture in the jam, which may not be preferred by many. Additionally, using pectin can limit the ability to adjust the sweetness and acidity of the jam since it requires specific ratios of sugar and acid to activate the pectin. This jam recipe without pectin is the perfect way to enjoy the fresh strawberry flavor without any additives.
Why you will love this recipe?
- Simple ingredients: This recipe uses basic ingredients that are easy to find and readily available in most grocery stores.
- No added pectin: This recipe does not require pectin, a thickening agent commonly used in jam-making.
- Natural thickening: By simmering the fruit and sugar mixture for a longer period of time, the natural pectin in the fruit is released and thickens the jam. This results in a spreadable consistency without the use of additional thickeners.
- Unique flavor: The addition of fresh ginger adds a unique and flavorful twist to the traditional strawberry jam recipe. This is a great option for those looking for something a bit different.
- Customizable: You can easily adapt this recipe to your tastes and preferences. For example, adjusting the sweetness by adjusting the amount of sugar or adding more ginger for a spicier flavor.
How to thicken the jam without pectin?
Fresh berries have a high amount of pectin that is released when we heat the jam. However, for the jam to set, it needs an acidic agent. I am using lemon juice in this recipe to naturally set the jam. Adding extra acid in the form of lemon juice boosts the gel formation in the jam.
The only trick to thicken this easy homemade strawberry jam is to cook it slightly longer than the store-bought pectin recipe. Not only does the lemon juice help set the jam, but it also balances out the sweetness and brings out the flavor in the strawberries.
Check out this recipe to make delicious cranberry sauce using dried cranberries.
Step-by-step instructions
Step 1: Hull the strawberries and roughly chop them.
Step 2: In a large saucepan or pot, take sugar, grated ginger, and lemon zest. Squeeze the fresh lemon juice over the mixture and stir well.
Step 3: Add the strawberries and give them a good mix. Heat the strawberry mixture over medium heat. Keep stirring occasionally until the sugar has dissolved and the mixture comes to a rolling boil.
Step 4: Reduce it to medium-low heat and let the mixture simmer for about 40-45 minutes. Keep stirring occasionally until it thickens and coats the back of a spoon.
Step 5: To check the doneness of this homemade jam, perform the spoon test. Dip a clean spoon into the jam and run your finger along the back of the spoon. The jam must leave a clear path and not run back. If it does not, continue to cook and perform the spoon test every few minutes.
Step 6: If the jam coats the spoon, leaving a clear path, and does not run back, it is ready. Remove the pot from the heat. Let the mixture cool for a few minutes, then transfer it to sterilized canning jars and seal them tightly. Strawberry ginger jam is ready to be stored. You can also freeze it for longer storage.
How to check if the jam is done?
To check the jam's doneness, perform the spoon test. Dip a clean metal or wooden spoon into the jam and run your finger along the back of the spoon. If the jam leaves a clear path and does not run back together, it is ready. If the jam does not pass the spoon test, continue to cook and perform the spoon test every few minutes until the jam is thick enough.
You can also perform the sheet test, which is a simple, reliable, and great way to check if the jam has reached the desired consistency. To perform the sheet test, you will need a cool metal spoon and a small plate or saucer. Here are the steps:
Step 1: Dip the cool metal spoon into the jam and lift it up, allowing the jam to drip off the spoon onto the plate or saucer. Observe the way the jam drips off the spoon. If it drips off in separate drops, it is not yet done and needs to be cooked for a bit longer.
Step 2: Dip the spoon back into the jam and lift it up again. Hold the spoon horizontally over the plate or saucer and let the jam drip off the side of the spoon. Observe the way the jam drips off the spoon again. If it drips off in a thin, even sheet or film that holds its shape on the plate, the jam is done.
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Recipe card
Strawberry Ginger Jam (No Pectin)
Ingredients
- 8 cups fresh strawberries hulled and chopped
- 2 cups granulated sugar
- 1 inch ginger peeled and grated
- 2 lemons juiced and zested
Instructions
- In a large pot, take strawberries, sugar, grated ginger, and lemon zest. Squeeze the lemon juice over the mixture and stir well.
- Add the strawberries and give them a good mix.
- Heat the pot over medium-high heat, stirring occasionally, until the sugar has dissolved and the mixture comes to a boil.
- Reduce the heat to medium and let the mixture simmer for about 40-45 minutes, stirring occasionally until it thickens and coats the back of a spoon.
- To check the jam's doneness, perform the spoon test: Dip a clean spoon into the jam and run your finger along the back of the spoon. If the jam leaves a clear path and does not run back together, it is ready.
- If the jam does not pass the spoon test, continue to cook and perform the spoon test every few minutes until the jam is thick enough.
- Remove the pot from the heat. Let the mixture cool for a few minutes, then transfer it to sterilized clean jars leaving one inch of space on the top. Seal them tightly.
- Strawberry ginger jam is ready to be stored.
Tc-m says
Ginger really takes it to the next level of yum!
Shilpa says
It absolutely does! Thank you.
Julie says
Delicious! Easy to make, too! Thankful I finally have a use for borderline overripe strawberries! Will be delicious on a charcuterie board!
Shilpa says
I am so glad you liked it, Julie. Thank you for your feedback 🙂