Strawberry First: 10-Minute Skinny Jam

Strawberry Jam

Back in Sweden, suitcases still to unpack and a pile of work to do, I could not resist buying the first (for me at least) Swedish strawberries of the season and make them into jam.


Swedish strawberries arrive later than other varieties, and are far sweeter and juicer than any strawberry I have ever had. Some say that this is due to the chilly Swedish spring which makes for a slow ripening and concentrates the flavor. Whatever the reason, I thrive in Swedish berries, and strawberries come first. Lot of canning to do this summer.

Strawberry Jam

This is my own interpretation of strawberry jam. Instead of chemicals it uses lemon juice to increase acidity (bacteria do not like acid environments) and algae (agar-agar) for thickening. Only a small amount of sugar (fruit content 80%) is needed. Also, having fridges and freezers at hand, we can save ourselves the hassle of the traditional long cooking and complicated canning, and spare more of the nutritional value of the fruit. Vitamin C is in fact destroyed after 15 minutes of cooking. So here you go, 10-minutes low-sugar strawberry jam.

You need

680g strawberries (4 1/2 cups)
150g caster sugar (3/4 cup)
1 1/2 tablespoon freshly squeezed lemon juice
1 tablespoon agar-agar
1 vanilla pod (or 2 teaspoon vanilla extract)

How to

Prepare the strawberries: wash and rinse them and cut in medium-small pieces

Cook: place in a pot and add the sugar. Cover with a lid and bring to a boil. Stir a couple of times, then wait until a light foam forms and remove it with a skimmer. Cook for no more than 10 minutes, counting from the moment the strawberries boil. On the last two minutes of cooking, add the agar-agar and the lemon and stir. Put the seeds of the vanilla pod in the jam or add the vanilla extract and stir.

strawberry jam

Can: as you want. This jam can be stored for 1-2 weeks in a air-tight container in the fridge, or stored for up to 1 year in the freezer. I generally save 1 jar for the fridge, and the rest I divide among small plastic containers which I then freeze. Once unfrozen, the jam is good to eat for one week, kept in the fridge.

strawberry jam

strawberry jam[gmc_recipe 4959]

Strawberry Jam

Sending this jam to Made With Love Mondays hosted by Mark from Javelin Warriors Cookin w/Luv.

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! 🙂

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15 replies
  1. ninivepisces
    ninivepisces says:

    I’m a great fan of jams of all kinds- but as I do not like them cold out of the frigde I use more sugar, and pektin which is a natural thickener as well….. your jam looks really appetizing!

  2. sandra
    sandra says:

    bellissima la marmellata di fragole…. io con tutta quest’acqua quest’anno no ho volgia di marmellatare….. l’agar agar è uno spettacolo, concordo!

  3. Anneli (Delicieux)
    Anneli (Delicieux) says:

    What a great idea using Agar Agar. I will have to steal that! We have had such a bad Spring here that the Strawberries are really late. I have not had a single one from the garden yet! But if as you say of Swedish ones, the same will apply to ours this year as it has indeed been chilly and they are late. Here’s hoping! x

  4. Javelin Warrior
    Javelin Warrior says:

    This sounds so tasty and I love the vibrant color! And what a great idea using agar to thicken. This looks perfect of a fresh piece of morning toast… Yum… Thanks so much for sharing with Made with Love Mondays and welcome to the series!

  5. Luv'n Spoonfuls
    Luv'n Spoonfuls says:

    Oh my goodness, this looks like a fabulous recipe. I can almost taste the strawberries. I’m going to give this a try this weekend after hitting the farmers’ market (we should have great strawberries here too based on our very cool spring). Bookmarked!

  6. Karen
    Karen says:

    I’ve never used agar agar…must give it a try. Your strawberry jam sounds wonderful…I’m sure the smaller amount of sugar lets you enjoy the strawberry flavor better.

    • Barbara Elisi
      Barbara Elisi says:

      Hi Dawn, no, I would not do it: there is not enough sugar and the jam is not cooked long enouogh for proper canning. this easy to make jam needs to be refrigerated nad eaten within a couple of weeks. ciao!


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