Strawberry Jam Without Preserving Sugar

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg strawberries
900 g suar
1 cup water

Instructions

Wash the strawberries and cut in half. Quarter large fruits. Boil a syrup from the sugar and the water, i.e. stir both together and cook until the mixture becomes viscous (takes about 5 minutes). Stir often!
Then add the fruits and cook, stirring constantly, until the mixture gels. Depending on the water content of the fruit, this can take up to 20 minutes.
When the mass bubbles like lava you can make a gelation test by placing a little jam on a small plate and chilling it for a moment. If the mixture sets quickly, the jam is ready.
Pour hot into prepared glasses and cover with cellophane paper soaked in schnapps (cherry, mirabelle, pear or plum brandy are good for this). Screw on immediately.
Note: Jam made from strawberries, apricots and raspberries can be cooked well without preserving sugar or pectin. This is a bit more complex, but it is worth it. The jam tastes fruity, its consistency is more pleasant and it retains its fruity taste and, above all, its color over a long period of time.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.