Method

Strawberry preparation: Rinse the strawberries thoroughly under cold running water. Remove the green tops and hulls, then slice the strawberries in half or chop into small pieces, depending on your preferred texture.

Initial cooking setup: Place the strawberries, sweetener, lemon juice, and water in a medium saucepan.

Cooking process: Cook over low heat, stirring occasionally, until the strawberries release their juices and soften—about 15 to 20 minutes. Continue cooking until the mixture thickens slightly, stirring more frequently as it reduces.

Texture adjustment: For a chunkier jam, leave some strawberry pieces whole. For a smoother consistency, mash the strawberries gently with a fork or potato masher during cooking.

Optional thickening: If using xanthan gum, sprinkle it evenly over the jam in the last few minutes of cooking. Stir thoroughly to prevent clumping and ensure even thickening.

Cooling: Remove the pan from heat and allow the jam to cool to room temperature.

Storage preparation: Transfer the jam into a clean, sterilised jar or container. Cover and refrigerate for at least 2 hours to allow the jam to fully set.

Refrigerate: Store in an airtight container in the refrigerator for up to 2 weeks.

Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator before use. Stir well before serving.