The German Strawberry Jam Recipe is a classic among all jams and who does not like strawberry jam? This is my personal recipe and what can I say? The homemade jam tastes great. You can mix it with yogurt, pudding or use if on fresh bread on butter. You cannot compare it with the one you buy in the stores. It is worth it to take the time and make it.
The pomona fruit pectin is a good alternative to the chemical pectin that you find in the supermarkets. I found it at Wholefoods and Sprouts. In Germany you can buy sugar that is already enriched with fruit pectin, and it’s called “Gelierzucker”. Happy Cooking!
(makes 4-6 jars depending on the size)
4 cups mashed strawberries (about 3lb)
2 cups sugar or German Gelierzucker
1 package pectin (see photo below)
some vanilla extract
– Wash strawberries, remove green part and cut them into small pieces. You can mash them with a puree mixer or cut them into very small pieces, depending how fine you want the jam.
– Mix 2 cups of sugar with 2 tsp pectin or as directed. Or use the German Gelierzucker per instructions and NO pectin,
– Place mashed strawberries in a big pot, bring to a boil.
– Add sugar and let boil for 1-2 minutes while stirring continuously.
– Remove from heat and add 1-2 tsp vanilla extract.
– Fill jam in prepared jars with lid.
To prepare the jars either
– Use your dish washer and the sanitize program, or
– Rinse them with boiling water and place them upside down on a clean kitchen cloth, or
– Place jars and lids in the oven on a baking tray, heat them up to 225 F, then turn off. Remove from oven.
After the jam is in the jars, turn the jars upside down for 1 minute, this will seal the jar.