Picture this: a chilly Baguio morning during a retreat back in college, where the scent of pine trees mingles with the sweet aroma of fresh strawberries. That’s where I first learned this three-ingredient jam recipe from Manang Rosa, who ran the retreat house kitchen.
She taught me that the best strawberry jam doesn’t need fancy ingredients or complicated techniques, just fresh Baguio strawberries, sugar, and a splash of lemon juice. What makes this recipe special is how it keeps the strawberries chunky, just like the local jams sold at the Baguio market.
You don’t need to trek to Baguio to recreate this – though if you can get your hands on Baguio strawberries, even better.
Why You’ll Love This Recipe
- Authentic chunky texture reminiscent of Baguio’s famous strawberry preserves
- Only 3 simple ingredients needed
- No artificial preservatives or pectin required
- Perfect balance of sweetness and natural strawberry flavor
- Ideal partner for hot pandesal (mainit na pandesal)
- Makes thoughtful homemade gifts
- Can be made in bigger batches for storage
Homemade Baguio-Style Chunky Strawberry Jam
Equipment
- Large mixing bowl (Malaking mangkok) for initial fruit preparation
- Heavy-bottomed saucepan (makapal na kaldero) ensures even heat distribution
- Wooden spoon (kahoy na kutsara) prevents scratching and ideal for stirring
- Potato masher (optional) for crushing strawberries
- Mason jars with lids (mga garapon) for storage
- Canning funnel (optional) helps prevent spills when jarring
- Kitchen thermometer (optional) to check setting temperature
- Sterilized glass jars (nilinis na garapon) for storage
Ingredients
- 1½ kg fresh strawberries sariwang strawberry, tops removed
- 4 cups white sugar puting asukal
- ⅓ cup lemon juice katas ng dayap o lemon
Instructions
- First, wash and sterilize your jars and lids in hot soapy water, then place them in the oven at 160°C (320°F) for 10 minutes and let them cool on clean kitchen towels.
- Clean your strawberries thoroughly under cool running water. Remove the green tops and set aside ½ kg of the nicest whole strawberries for later – this will give your jam that signature chunky texture.
- In a large mixing bowl, combine your sugar, lemon juice, and the remaining 1 kg of strawberries. Using clean hands or a potato masher, gently crush these strawberries until they release their juices, but don’t mash them completely – you still want some texture.
- Now add your reserved whole strawberries to the bowl and mix everything together gently. Transfer this entire mixture to a heavy-bottomed saucepan.
- Place your pan over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, lower the heat to medium-low (para hindi sumunog / so it won’t burn). Let it simmer for 35-45 minutes, stirring every few minutes to prevent sticking. The jam should reach 105°C (220°F) on a thermometer.
- To test if your jam is ready, place a small spoonful on a cold plate. Let it cool for a minute, then push it gently with your finger. If the surface wrinkles and the jam doesn’t run, it’s ready. If it’s still runny, continue cooking for a few more minutes and test again.
- Once ready, carefully pour the hot jam into your prepared sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean with a damp paper towel, then seal the lids tightly.
- Let the jars cool completely at room temperature. You’ll hear a satisfying ‘pop’ sound as each lid seals. Label your jars with the date (lagyan ng petsa), then store them in a cool, dark place or in the refrigerator.
- For the best flavor and texture, let your jam rest for 24 hours before opening. Once opened, keep refrigerated and use within one month. Unopened jars will keep for up to 6 months in a cool, dark place.
Tips from Lola’s Kitchen
- Use slightly underripe strawberries for better pectin content
- Don’t skip the lemon juice – it helps with preservation and setting
- Stir from the bottom to prevent scorching (haluin mula sa ilalim)
- If foam forms, skim it off for clearer jam
- Label jars with date made (lagyan ng petsa)
Traditional Serving Suggestions
- Spread on hot pandesal (palaman sa mainit na pandesal)
- Partner with butter on toasted bread
- Top Filipino breakfast favorites:
- Champorado
- Plain congee (lugaw)
- Sweet rice cakes (kakanin)
Troubleshooting
- Too runny? Cook longer or add more lemon juice
- Too thick? Add small amount of water while still hot
- Crystallized? Lower sugar next time or add more lemon juice
- Not setting? Check fruit ripeness and pectin content
Ingredient Alternatives
- Sugar: Can use cane sugar (asukal na pula)
- Lemon: Calamansi or dayap juice
- Strawberries: When not in season, use frozen (thawed completely)
Storage & Reheating
- Refrigerated: 3-4 months
- Room temperature (unopened): 6 months
- Once opened: Consume within 1 month
- Keep refrigerated after opening
Variations
- Strawberry-Calamansi Jam
- Spiced Strawberry (with cinnamon)
- Low-sugar version
- Strawberry-Chia Seed Jam
FAQs
Q: Why isn’t my jam setting? A: Ensure proper temperature and cooking time. Add more lemon juice if needed. Q: Can I reduce sugar? A: Yes, but it affects preservation and texture. Q: How do I know it’s ready? A: Use the cold plate test or check temperature (220°F/105°C). Q: Can I use frozen strawberries? A: Yes, thaw completely and drain excess water.
Nutrition
The Story Behind Homemade Baguio-Style Chunky Strawberry Jam
Growing up in the Philippines, there’s something magical about the way Baguio City transforms simple strawberries into extraordinary preserves. During my college years in the early 2000s, I discovered the true heart of Philippine strawberry jam-making while staying at a peaceful retreat house nestled in the pine-covered hills. It was here that I met Manang Rosa, a local kitchen matriarch whose hands had been crafting jams for over three decades.
The tradition of strawberry jam-making in Baguio dates back to the American colonial period when the city was established as a hill station in 1909. The cool climate and rich soil of the Cordillera region proved perfect for growing strawberries, turning La Trinidad and its surrounding valleys into the strawberry capital of the Philippines. Local families began preserving their harvests using methods passed down through generations, creating distinctive chunky jams that would become a beloved regional specialty.
What sets Baguio-style strawberry jam apart is its rustic, homemade quality. Unlike mass-produced varieties, this jam maintains the integrity of the fruit, with visible chunks of strawberries suspended in a naturally thickened preserve. The recipe I learned uses just three ingredients – a technique that evolved from the practical wisdom of local preservers who understood that the region’s naturally sweet strawberries needed little enhancement.
Today, this jam remains a cherished pasalubong from Baguio City, carried down the mountain in recycled jars and gifted to loved ones. Each spoonful tells a story of morning fog rolling over strawberry fields, of careful hands selecting the ripest berries, and of kitchen windows steamed up from bubbling pots of jam. While commercial versions abound, this homemade recipe preserves not just strawberries, but also the authentic taste of Baguio’s culinary heritage.
In my own kitchen now, far from those misty mountains, making this jam connects me to those tranquil mornings at the retreat house. The process remains unchanged – simple, unhurried, and deeply satisfying. As the jam bubbles and thickens, filling my home with its sweet aroma, I’m transported back to Manang Rosa’s kitchen, where I first learned that the best recipes are often the simplest ones, carried forward by hands that understand both tradition and love.
