Smucker's Strawberry Jam contains high fructose corn syrup and corn syrup as primary sweeteners, plus conventional strawberries likely treated with pesticides. While it contains no seed oils, the DIY version eliminates processed sweeteners and uses only organic ingredients for superior nutrition and flavor.
Based on: Strawberry Jam
· Makes approximately 40 servings (800g finished jam)
· Serving: 20g (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Strawberry Jam from Smucker's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Strawberry Jam may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural gelling agent that works with low sugar content for proper jam texture
Fresh organic lemon
30ml juice (about 2 tablespoons from 1 large lemon) · Organic lemons from produce section
Natural citric acid for pH balance, preservation, and enhanced strawberry flavor
Instructions
Step 1. Prepare ingredients by thawing 600g frozen organic strawberries completely in a large bowl (about 2 hours at room temperature). If using fresh strawberries, hull and quarter them. Measure 120g raw honey into a small bowl and warm slightly in microwave for 10-15 seconds to make mixing easier. Juice 1 large organic lemon to get 30ml (2 tablespoons) fresh juice, straining out seeds.
Step 2. In a heavy-bottomed 3-4 quart saucepan, combine the prepared strawberries with 60g coconut sugar. Let mixture sit for 10 minutes to allow strawberries to release natural juices. The sugar will begin dissolving and create a syrup base. Stir gently with wooden spoon to encourage juice release.
Step 3. Place saucepan over medium heat and bring mixture to a gentle simmer, stirring occasionally. Cook for 8-10 minutes until strawberries break down and release more liquid. Use potato masher or wooden spoon to crush strawberries to desired consistency - leave some chunks for texture or mash completely for smooth jam. The mixture should be bubbling gently, not vigorously boiling.
Step 4. Stir in the warmed honey until completely dissolved (about 1 minute of stirring). Add 8g Pomona's pectin gradually while whisking constantly to prevent clumping - pectin must be distributed evenly or jam won't set properly. Continue cooking for 2-3 minutes, stirring constantly, until mixture thickens noticeably.
Step 5. Remove from heat and immediately stir in 30ml fresh lemon juice. The jam should coat the back of a spoon and hold its shape when dropped from spoon. If too thin, return to heat for 1-2 minutes more. Skim any foam from surface with spoon for cleaner appearance.
Step 6. Pour hot jam into clean glass jars, leaving 1/4 inch headspace. Wipe jar rims clean and apply lids. Process in boiling water bath for 10 minutes for long-term storage, or simply refrigerate for immediate use. For daily use, store 1-2 servings in small containers for easy access. Use 20g (1 tablespoon) per serving, equivalent to original product serving size.
Storage
Refrigerated jam keeps 3-4 weeks. Water bath canned jam stores 1-2 years in cool, dark pantry. Once opened, refrigerate canned jam and use within 3 weeks. Natural separation is normal - stir before use.
Cost Comparison
Cost per serving (homemade)$0.15
Cost per serving (store-bought)$0.19
Savings21%
While savings are modest per serving, the superior ingredient quality (no HFCS, organic, raw honey) provides significantly better nutrition. Bulk buying reduces cost per batch substantially after initial investment.