Small-batch Strawberry Jam with Frozen Strawberries, a fantastic homemade jam without pectin that can be ready in under one hour. It's a great jam to make throughout the year when you just fancy a good homemade preserve either to serve at it is or to use in baking. It really is a foolproof recipe!

I do love a good homemade jam! It might sound like a time-consuming, pointless task, since you can get pretty cheap jams in pretty much any shop, but you really can't beat homemade preserves! They are just incredibly delicious and trust me, way easier to make than it looks like!
Strawberries, and in fact most seasonal fruit, can be very expensive even when they are in season. So if you'd rather enjoy the fresh ones as it is or use them in quick desserts, frozen strawberries can be really handy in jams.
Not only they are more economical, but they are also usually harvested when they are at their best, so you still get quality fruit. Plus, you can use them throughout the year, not only when they are in season. That's a big win for me!
Or, if you do grow your own strawberries, and you have lots of them, why not freeze some and then you can make a batch of delicious jam whenever you need. In this way, there is no need to worry about sterilising jars, and so on.
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Ingredients used

- frozen strawberries - I bought a small bag of frozen strawberries from the supermarket
- lemon juice - either fresh or bottled
- sugar - I used regular granulated sugar
How to make strawberry jam with frozen strawberries

- In a saucepan set over a medium heat, add the frozen strawberries, sugar and lemon juice and use a wooden spoon to mix everything well
- Leave the mixture to simmer for 45-50 minutes until the strawberries are soft and there is still a bit of liquid left in the pan
- You can use a potato masher to crush the strawberries that are still holding their shape, if you like a mushier texture
- Carefully add the hot jam to a jar and place the lid on
- Leave it to cool down completely before refrigerating
Expert tips
There is no need to add any water to the jam, the frozen strawberries release quite a good amount of liquid as it is. Just leave the jam to simmer nicely on a medium heat, do not be tempted to increase the heat at any point, the slower it simmers, the better jam.
Since the amount of strawberries used yields quite a small amount of jam - I got a small jar and a small ramekin of jam, I did not sterilised the jar before using, as I was planning to keep it refrigerated to use it for cakes.
However, if you are planning to preserve the jam for longer, and you are not going to use it soon, it is best to sterilise the jar and store it in a cupboard. You can do so by washing well the jar and lid, and placing them in a hot oven for 10 minutes.
Very carefully add the hot jam to the hot jar, then seal the lid tightly! Do take good care when handling the jar and jam, they are both really hot and can burn the skin easily!
What to use the strawberry jam for
If I refrigerate the jam to be used sooner rather than later, my best bet is always a good cake or some lovely tarts. The jam makes the best Victoria Sponge Cake or Victoria Sponge Cupcakes.
Or, how about some delicious Jam Tarts? You really can't beat the homemade ones, they are the very best!
Other good desserts to use it for are: Queen of Puddings, Manchester Tart, Thumbprint Cookies and Linzer Cookies. So many choices, and all delicious!

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Strawberry Jam with Frozen Strawberries
Ingredients
- 300 g frozen strawberries (2.1 cups)
- 150 g granulated sugar (0.75 cup)
- 1 tablespoon lemon juice
Instructions
- In a saucepan, add the frozen strawberries, sugar and lemon juice, and mix well with a wooden spoon.
- Place the pan over a medium heat, and leave it to simmer gently for 45-50 minutes until the mixture thickens, but there is still some liquid left in the pan.
- Use a potato masher to crush some of the strawberries that are still holding their shape for a mushier texture.
- Add the jam to a jar - I had enough for a small jar and a small ramekin, and leave to cool completely before refrigerating.
Notes
- Since the amount of strawberries used yields quite a small amount of jam - I got a small jar and a small ramekin of jam, I did not sterilised the jar before using, as I was planning to keep it refrigerated to use it for cakes.
- However, if you are planning to preserve the jam for longer, and you are not going to use it soon, it is best to sterilise the jar and store it in a cupboard. You can do so by washing well the jar and lid, and placing them in a hot oven for 10 minutes.
- Very carefully add the hot jam to the hot jar, then seal the lid tightly! Do take good care when handling the jar and jam, they are both really hot and can burn the skin easily!
Melissa says
173 carbs? Is this correct?
Daniela Apostol says
Yes, it is!
Susy says
How long does this jam last in the fridge?
Daniela Apostol says
It should be good for at least 2 weeks, possibly more if stored correctly.