Strawberry Ginger Jam (No Pectin)

5 from 26 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Other

Cuisine: All

Diet: Gluten Free, Hindu, Low Salt, Vegan, Vegetarian

Servings: 16 oz jam jars

Calories: 395kcal

Author: Shilpa Kerur

Equipment

Saucepan
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.

Notes

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 jam.

Nutrition