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Strawberry jam

Posted By Marija Cossi| Comments

This is what my first healhtier jam looks like! I made two versions, so check out the recipes!

Strawberries...who can resist them!
And when you have home-grown strawberries, you can't let all of them end up in fruit salads, shakes or jogurt. You simply must make some jam. Agree?!
I made one with  arrowroot powder and the other with jelly (pectin and citric acid).
I suggest you try out both versions because I can't decide which one I prefer.



small jars






Jam with arrowroot powder

  • around1100 g cleaned strawberries 
  • 1 tbsp water 
  • 5-6 tbsp brown sugar
  • 1 tbsp lemon juice
  • arrowroot powder diluted in a little bit of water*

*Use at least 2 tbsp arrowroot powder, but you can add even some more diluetd in water, so you'll get a nice thick paste. When cooking the jam, pour in the paste gradually and stir constantly so the jam can thicken.
keep in mind though that once you transfer the jam in jars and close them pressurized, they wll cool on room temperature and in the fridge and thicken a bit more. 

Wash, clean and measure the strawberries.
In a deep pot pour one tbsp water and lemon juice. Chop the strawberries and add them to the liquids. You can put even whole strwberries if you prefer.
Cook on medium heat, constantly stirring until they soften a bit.
Use a hand blender to smooth the strawberries to get a pure.
Continute  cooking and gradually add the brown sugar.
Make the arrowroot powder paste with water and pour gradually into the straberries.
Stir all the time and be careful that the bottom doesn't burn.
You will need to cook the jam for about 40 minutes until it thickens nicely.If the jam thickens earlier, feel free to turn off the heat.
It's important to pour the arrowroot powder paste gradually so you can actually see how much you will need to tichen the jam and see which consistency you are happy with.
When cooking, it's important that the jam thickens a bit and later after it cools it will set a little better.

Once the jam is cooked and you are happy with its consistency, turn off the heat and pour the hot marmelade into washed and well dryed jars, close them and turn them upside down so they are pressurized and well closed.
Leave the jam to cool on room temperature first and then store in the fridge. 

If you are afraid that the jam will go bad once you open them, use smaller jars.
The jam won't go bad after opening up to 10 days.

Good luck with the preparation and enjoy the delicious strawberry taste.
You can use this jam as a spread for cakes, for pancakes, bread spread and even in yogurt with musli in the morning! 

Jam with jelly


  • 1 kg cleaned strawberries
  • 1 tbsp water
  • 1 tbsp lemon juice (it's not obligatory)
  • 4-5  tbsp brown sugar
  • 25 g jelly (contains pectin and citric acid )

The procedure is similar to the first jam, but this is much easier to make and the timeframe is shorter.
So, wash and clean the strawberries, chop them and place them in a deep poot where you previously put the water and lemon juice.
Start cooking the strawberries so they soften slightly. I wanted to get a jam with a bit of fruit chunks in it so I didn't use the hand blender. After a few minutes of cooking I mashed them and left a little bit of fruit pieces sliced.
Add the sugar and stir constantly.
Put in the jelly mix and cook some more, for a few minutes until the jelly starts thickening the jam.
Turn off the heat, pour it into the prepared jars and turn upside down.
The jam will harden while cooling.
I keep half my jar in the fridge and the other half in a dark cold room because I am not sure how it will react.
What's there left to say but yumm yumm..dig in!
ps. I didn't have the chance to make some photos of my jelly jam so you can see how it looks, but I will soon update this post, don't worry!