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LOW-SUGAR MACERATED STRAWBERRY JAM

Ingredients

  • 1 ½ kilos of strawberries, hulled and quartered
  • ¼ cup granulated sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract or 1 vanilla bean

Instructions

  • If some of the strawberries are bigger, chop them up to roughly the same size pieces.
  • If using a vanilla bean, halve it lengthwise. Add strawberries, sugar, vanilla bean or extract and lemon juice to a bowl. Toss through, taking your time here to make sure all the pieces are coated. Refrigerate overnight or for anywhere between 10-5 hours. Stir the strawberries once or twice in its marinade if possible.
  • Add the strawberries along with the syrup in the bowl to a heavy-bottomed saucepan. Cook over a medium-high heat stirring occasionally. You’re looking for the syrup to thicken and the strawberries to break down.
  • It will start to foam a little but if there’s too much, skim some off. This jam won’t set thick. Reduce as much as you’d like. (It will continue to thicken as it cools and also as it sits in the fridge.)
  • Once your jam has reduced to the right consistency, cool to room temperature before decanting into jars. Keeps well refrigerated for up to 2 weeks.

Notes

Makes about 4 cups.