Add Preferred SourceIndulge 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 spread that is sure to impress.
Why you will love this recipe?
- This recipe uses basic ingredients that are easy to find and readily available in most grocery stores. This recipe does not require pectin, a thickening agent commonly used in jam-making.
- The addition of fresh ginger adds a unique and flavorful twist to the traditional strawberry jam recipe.
Ingredients
You need just four ingredients to make this delicious jam - strawberries, ginger, lemon juice, and sugar.
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.
Expert Tips
If you see scum after the jam is set, turn off the heat and stir slowly in one direction - the scum will disappear.
To sterilize the jars, wash the jars and lid in hot, soapy water and rinse. Place them upside down in a baking tray and put them in a preheated oven at 320 F (160 C) for 15 minutes. Do not touch the inside or rim of the jars.
You can also put them in a deep saucepan, cover them with water, and boil them for 15 minutes. Keep them in the hot water till you are ready to fill the jam.
Serving Suggestions
Spread this strawberry ginger jam on warm toast for a classic breakfast, or swirl it into yogurt for a delicious parfait. My favorite breads to spread them are sourdough sandwich bread and raisin sourdough bread. I also like to add a spoonful to vanilla ice cream.
Recipe FAQs
Thicken jam without pectin by relying on the natural pectin in fresh berries, activated through heat. Use lemon juice as an acidic agent to enhance gel formation. Extend cooking time compared to pectin recipes for homemade strawberry jam, allowing lemon juice to both set the jam and enhance strawberry flavor while balancing sweetness.
Check jam doneness using the spoon test: if it leaves a clear path and doesn't run together, it's ready. If not, continue cooking and retest. Alternatively, use the sheet test: observe how jam drips off a cool spoon onto a plate. If it drips in separate drops, it needs more cooking; if it forms a thin, even sheet that holds its shape, the jam is done.
If you tried this Strawberry Ginger Jam Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Strawberry Ginger Jam (No Pectin)
Equipment
- Sterilized jars
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 🙂