Homemade Baguio-Style Chunky Strawberry Jam
Chunky, homemade Baguio-style strawberry jam that preserves the natural texture of fresh strawberries while achieving the perfect spreadable consistency, made with just three ingredients - fresh strawberries, sugar, and lemon juice - creating a preservative-free spread that honors the traditional jam-making methods of the Philippines' strawberry capital. This versatile condiment delivers bright fruit flavor and satisfying texture that elevates everything from morning pandesal to afternoon merienda treats.
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
Calories: 40kcalCarbohydrates: 10gProtein: 0.1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 2mgPotassium: 25mgFiber: 0.3gSugar: 9gVitamin A: 1IUVitamin C: 8mgCalcium: 3mgIron: 0.1mg
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