Description

This easy and delicious strawberry jam recipe elevates classic jam-making by incorporating dried hibiscus for a unique floral note, without the need for pectin or canning equipment. Perfect for spreading on buttered toast, pairing with creamy cheeses, drizzling over ice cream, or as a topping for oatmeal, this jam is wonderfully simple yet flavorful, making it a must-try for homemade preserves enthusiasts.

Ingredients

Strawberry Jam Ingredients

1 lb 14 oz (848 grams) fresh strawberries, cleaned, hulled, and quartered (about 3 pints)
1 ½ cups (300 grams) granulated sugar
1/4 small apple (28 grams), finely minced, unpeeled
5 grams dried hibiscus
Zest and juice of 1 lemon

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Instructions

Combine Ingredients: In a large saucepan or Dutch oven, add the quartered strawberries, granulated sugar, minced apple, lemon zest and juice, and dried hibiscus. Stir the mixture well to evenly combine all ingredients.
Boil and Simmer: Place the saucepan over high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let the jam simmer gently for 30 to 40 minutes, stirring frequently and scraping the bottom with a spatula to prevent burning.
Manage Foam and Reduce Volume: As it simmers, foam will form on top—there’s no need to remove it. Continue stirring regularly and lower heat if the jam starts to boil again. Simmer until the jam thickens and reduces to between two-thirds and one-half of its original volume.
Check Jam Readiness: To test if the jam is ready, use an instant-read thermometer to check if the temperature has reached 220°F (104°C). Alternatively, freeze a spoon for 10-15 minutes, then dip it into the jam; if the jam drips slowly and lingers on the spoon, it is ready. If it drips quickly, continue simmering and reducing.
Store the Jam: Place clean, sterilized jars on a kitchen towel. Pour the hot jam carefully into the jars, leaving about half an inch of headspace for expansion if freezing. Seal the jars with lids and allow them to cool completely for 4 to 6 hours. Store the jam in the refrigerator or freezer until ready to use.

Notes

The finely minced apple provides natural pectin, eliminating the need for added pectin.
Dried hibiscus adds a subtle floral and tart note; it can be sourced from specialty tea shops or online retailers.
Use clean and sterilized jars to extend shelf life and ensure food safety.
Do not peel the apple as the skin contains additional pectin beneficial for thickening.
For freezing, leave appropriate headspace in jars to allow for expansion.
If jam foams excessively, trust that it does not affect the final texture and does not need to be skimmed off.