Daniel Catalaa

Strawberry Jam

This recipe is for a very fruity, naturally sweet, low sugar jam.


  • Strawberries, fresh, 3 lbs.
  • Sugar, organic whole cane, 6 Tbs.


  1. Fruit Prep: Cut off the tuff of leaves at the top of each strawberry then place them whole in a large heavy saucepan.
  2. Sweeten: Sprikle the sugar on top of the fruit and mix to coat.
  3. Stew fruit: Turn on burner to lowest setting and stew with the lid on for 10 minutes. This will help to brake down the berries. Do not add any water or jam will become too soupy. Very gentle heat is used to prevent the sugar from burning.
  4. Thicken jam: Remove lid, raise heat to medium low, and cook down until the volume has decreased by half (~30 minutes). Mash up only half the strawberries for a smooth-yet-still-chunky consistency.
  5. Store jam: While still hot to the touch, ladle jam into 2 jars with rubber seals and close them. Store one jar in the fridge for immediate consumption and place the other in the freezer for long-term storage. Jam will keep for ~3 weeks and is best kept in fridge because of it's low sugar content.