This used to be called my 10-minute strawberry jam but I’ve got it down to 8 minutes now. I’ve also improved the flavour of the recipe by adding orange, orange liqueur, vanilla and black pepper. It is also at this point that I put the stake in the ground as far as strawberry jam goes. I can’t do better than this.
This quick jam, with its orange peppery twist, is more about the fruit than the sugar. The strawberries cook on high heat over a wide surface which facilitates rapid moisture loss. This is critical to make this jam quickly.
I have used a non-stick electric frying pan because the surface area is so large, but a super wide frying pan over high heat will do the trick. If not, it will take a little longer but will still work. Just don’t write to me and complain that it didn’t take 8 minutes. I’ve made this jam so many times now it is thoroughly, well, and truly tested. I’ve even included a video to show you how it’s done.
This is the second video I made in collaboration with the talented filmmaking due at Echo Ledge Productions (they did the shooting and editing). You can check out the first video we made for my 3 ingredients, NO CHURN, vegan chocolate ice cream.
This jam doesn’t have the same shelf life as jam made the traditional way. In the fridge, it should keep for at least a month or two.
Recipe – Make one small jar of jam (about 500ml or 2 cups)
8 minute strawberry jam
- 600 g strawberries hulled and sliced (2 heaped cups)
- 1 cup sugar
- 2 Tbsp orange liqueur such as Grand Marnier
- 2 tsp orange zest
- 2 Tbsp orange juice
- Freshly ground black pepper about ¼ teaspoon
- Heat up a large non-stick frying pan or electric frying pan to high / sear. It is very important that the pan is large otherwise this recipe won't work.
- Add the sugar and strawberries and cook until the sugar has dissolved - stirring constantly.
- Add the rest of the ingredients and continue to cook until you have reached around 8 minutes of cooking in total. Allow to cool in the pan.
- To test if the jam is ready, place a side plate in the freezer for 5 minutes. Drop a dollop of jam onto the cold plate. Run your finger through the middle and if the jam stays apart and doesn’t immediately join back together, it’s jammy enough.
- Store in a sterilized glass jar.