If you're looking to elevate your homemade jam game, this Ginger-Infused Strawberry Jam is the twist you need. Infusing fresh ginger into the sweet and tangy strawberries gives this classic spread a zesty kick that’s both refreshing and delightful.
Strawberries are the star of the show, providing natural sweetness and a rich, fruity base. Make sure to choose ripe, red berries for the best flavor. The sugar not only sweetens the jam but also helps with the preservation and thickening. Lemon juice adds a touch of acidity to balance the sweetness and helps with the setting process. The fresh grated ginger introduces a warm spice that elevates the strawberries without overpowering them. Finally, a hint of vanilla extract rounds out the flavor with a smooth, aromatic finish.
This ginger-infused strawberry jam is brilliant on warm, buttery scones or spread over a slice of crusty sourdough. For a savory twist, try it as a glaze on grilled chicken or pork. It also pairs wonderfully with soft cheeses like brie or goat cheese for an elevated appetizer.
Start by giving those strawberries a good rinse under cold water. Then, hull them — that’s just a fancy way of saying remove the green tops — and halve them. Place the prepared strawberries in a large bowl and sprinkle with sugar, letting them sit for about 30 minutes. This maceration process allows the strawberries to release their juices, which will form the base of your jam.
Once the strawberries have macerated, transfer them, along with all that sugary juice, into a large pot. Add the lemon juice and freshly grated ginger to the pot. Turn the stove on to medium heat, and as the mixture heats up, stir frequently to prevent sticking or burning.
Bring the mixture to a gentle boil. You’ll notice it bubbling and the strawberries beginning to break down. After reaching a boil, reduce the heat and let it simmer for about 40 minutes. Keep stirring occasionally, and you’ll see the mixture thicken and reduce.
Once thickened to your liking, remove the pot from the heat and stir in the vanilla extract. This is the final touch that adds a layer of depth to your jam. Let it cool slightly before transferring to sterilized jars, sealing them tightly to preserve freshness.
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