Crushed Strawberry Jam

Crushed Strawberry Jam

Since the strawberries are crushed, when you spread the jam on toast or sandwiches, it won't seep out! It's a very practical jam!


4 packs (1200 g)
Granulated sugar
300-400 g


1. Rinse the strawberries, drain well, and hull. Squeeze the lemon juice.
2. In an enamel or stainless steel pan, add the strawberries, lemon juice and sugar.
3. Put on a high heat and simmer whilst stirring occasionally to prevent burning. A lot of scum will be produced, so keep skimming the pot.
4. Simmer for 15-20 minutes until most of the moisture has evaporated and the mixture has thickened. Roughly crush the strawberries with a masher and it's done.
5. To store, pour the jam into an airtight container that has been sterilized with boiling water and keep refrigerated.
6. You should have a ratio of 3 parts strawberry to 1 part sugar. Calculate the amount of sugar you need based on the weight of the strawberries.

Story Behind this Recipe

When I spread strawberry preserves (with large strawberry chunks), if I spread it on sandwiches or on bread, sometimes it's too runny and messy, which makes it hard to eat. Preserves look presentable, but I went for practicality and made this crushed jam instead.