Strawberry Ginger Jam
A soft-set, glossy strawberry ginger jam with a warm background note of fresh ginger. Four ingredients, no pectin, no canning gear — ready in under 40 minutes and good on everything from toast to a cheese board.
Equipment
- Heavy-Bottom Saucepan
- Wooden spoon
- Potato Masher
- Small Plate (for testing)
- Glass jar
Ingredients
- 2 cups fresh strawberries hulled and roughly chopped
- ¾ cup sugar
- 1 tablespoon fresh ginger finely grated
- 1 tablespoon lemon juice
Instructions
- Add the strawberries to a saucepan and mash lightly so you have a mix of juices and small chunks. Do not fully puree.
- Stir in sugar, grated ginger, and lemon juice. Let sit for 10 minutes to draw out the juices.
- Place over medium heat and bring to a steady simmer, stirring occasionally.
- Once bubbling, cook for 18 to 25 minutes, stirring often, until the mixture thickens and looks glossy. Skim off any foam that rises to the top for a clearer finish.
- To test, spoon a little onto a cold plate. It should slowly mound and hold shape but still look soft, not stiff.
- Remove from heat and let cool for 10 minutes. The jam will thicken slightly more as it cools. Transfer to a jar and cool completely before sealing.
Notes
- This is a soft-set jam: It should look loose in the pan and set gently as it cools.
- Chunk control: Mash lightly at the start and leave it alone while cooking for visible fruit pieces.
- Ginger balance: Keep it subtle. This is strawberry-forward with a warm background note.
- No pectin needed: This batch size sets naturally.
- Storage: Refrigerate and use within 2 weeks.
