Strawberry jam

If you have a toddler (I’m thinking of my own son here) who loves jam on their toast, scones, bagels, or even porridge, you are probably buying a new jar almost every couple of weeks. And if you’re an eco-friendly mom, you’ve probably been saving a few glass jars to reuse. So you’re in luck, because this healthier version of jam is a great money saver! 
I don’t have a lot of extra fridge space in my home, but if you do, you should consider making big batches of jam during the peak season for berries. Very ripe strawberries will usually be sweet enough that they do not require additional sugar. I do not forbid sugar in my household, but I am trying to minimize my kid’s consumption of too much of it.

The general rule for making jam is to add pectin or sugar to get the jammy consistency, but in this recipe, I use grated apple and no additional sugar or pectin in order to keep it as “clean” as possible. Apple naturally contains pectin, so that helps congeal the jam and add sweetness.

I did not use fresh strawberries in this recipe, as it is very economical here at this time of year to use frozen fruit, so if you don’t have time to get fresh ones, just grab a few bags of frozen strawberries and make the jam whenever you have time.

Just make sure that you are using sterilized jars if you are making a big batch so as to not waste your effort. And always use a clean spoon to serve the jam from the jar in order to minimize contamination.

Makes one jar


  • 1/2 apple, peeled, cored, and finely grated (I used Granny Smith)
  • 2 tbsp fresh lemon juice
  • 500 g frozen strawberries, thawed

Recipe Preparation

Put thawed strawberries into a small saucepan, and using a muddler or fork, mash them into small chunks or a fine paste, depending on your preference. Add grated apple and lemon juice into the saucepan and simmer mixture on medium-low heat for about 45 minutes. The mixture will get thicker as it cooks. 

Remove from heat and check consistency by stirring a well in the center of the jam. It should take a few seconds for the well to fill back up. 

If it still looks runny, return saucepan to stove and simmer further for another 5-10 minutes. 

Pour jam into a sterilized jar and let it cool at room temperature before storing. Jam can be stored for up to 2 weeks in the fridge. If you make a big batch and want to store it longer, you should use canning techniques to seal the jars, which can be stored in a cool, dark place.

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