Homemade Strawberry Jam

Stefanie Dohanian


I like making things from scratch, for the pure joy of it... and also to use organic ingredients as much as possible. The other day, I decided to tweak my strawberry jam recipe and want to share the recipe. I like how simple this method is. Half of a green apple provides the right amount of pectin. I freeze the extra jars, which keep very nicely... while they last.

My family loves to lather up some good bread with jewel-colored deliciousness! My husband and I think a dollop on top of homemade yogurt is a great way to start the day!

I use all organic ingredients, but that part's up to you :)

pinch tips: How to Core and Slice an Apple



3 cups


15 Min


30 Min


3 pt
strawberries, fresh
1 1/2 c
organic sugar
1/2 c
vanilla sugar
2-3 Tbsp
orange liqueur
green apple (i use granny smith), small diced
1/2 c
contrasting berries such as blackberries or blueberries (optional)

Directions Step-By-Step

Rinse the strawberries and pat dry. Cut out the core of each strawberry and cut in half or smaller according to your preference. We personally like the larger chunks in the finished jam.
In a large, cold saucepot or medium dutch oven, mix the strawberries, sugars and liqueur until the strawberries are coated and the sugar is beginning to turn pink.
Bring the mixture to a rolling boil over medium heat. Once you've got a nice boil, mix in the apple bits and other berries. Keep the mixture at a low boil for about 20-25 minutes, stirring occasionally to keep the bottom from sticking. Also, keep an eye on it to be sure the mixture does not boil over.
After about 20 minutes, start to check the temperature, every minute or so, using a candy thermometer. I aim for approximately 200º to 210º F.
Once your jam has reached the thickness you prefer, remove it from the heat, cover and let it stand until it has cooled enough to transfer to canning jars, about an hour. Leave about 1 inch clearance at the top each jar so there's room for the jam to expand in the freezer.

About this Recipe