Strawberry Jam | 士多啤梨果醬 (傳統版)

歡迎加入我的FB 群組 Bonnie Yves 果醬 & 食譜分享谷，一起煮果醬～
Join my FB Group here, let's start & jam~

Strawberry Jam | 士多啤梨果醬 (傳統版) recipe , captures the pure, rich flavour of fresh strawberries, enhanced by a touch of lemon. A classic jam that's full of joy — perfect for toast, scones, or gifting.

這款士多啤梨果醬是經典做法，簡單但充滿果香。以士多啤梨、糖與檸檬汁製成，酸甜適中、濃郁不膩，是早餐吐司或下午茶鬆餅的好搭檔，也是送禮的美好選擇。

Jump to Sections

Strawberry Jam | 士多啤梨果醬 (傳統版) 食譜

Strawberry Jam (Classic Style)｜士多啤梨果醬(傳統版)

bonnie.yveskitchen

This simple recipe captures the pure, rich flavour of fresh strawberries, enhanced by a touch of lemon. A classic jam that's full of joy — perfect for toast, scones, or gifting.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Jam

Cuisine Homemade Jam

Ingredients

350 g Fresh Strawberry 鮮士多啤梨
120 g Caster Sugar 幼砂糖
half serving Fresh Lemon Juice 鮮檸檬汁 - 半個份量

Instructions

Rinse the fresh strawberries well, pat dry and remove the stems.
Cut into halves or slices.
Add half the sugar to the strawberries and chill in the fridge for at least 3 hours.
Cook the strawberries and melted sugar with medium heat until tender.
Turn to low heat, add remaining warm sugar, stir until fully dissolved.
Boil on high heat until it reaches the setting point. Done!

新鮮士多啤梨洗淨、抹乾、除蒂。
將士多啤梨切半或小粒。
加入半份糖，放入雪櫃約 3 小時。
用中火將士多啤梨連糖水煮至軟。
轉小火，加入餘下已溫熱的糖，攪拌至完全溶解。
開至猛火，將果醬煮至凝固點即成。

Keyword Strawberry Jam, 士多啤梨果醬

煮果醬 Q&A？

士多啤梨果醬容易煮嗎？

對新手來說，士多啤梨算是比較難掌握的果醬。因為其實士多啤梨的果膠含量很低，如果不加入任何Pectin，以幼砂糖來煮，難度是有一定程度。

所以我會建議食譜內的方法，先將部份士多啤梨跟糖混合，靜置數小時後才煮，由於糖份將水果的水份抽出，所以會較容易煮得成功。

另一個方法，可參考低糖果醬的做法，以碎冰糖來煮果醬，成功率更高。

歡迎將這篇食譜收藏起來！

📷 若你也做了這道食譜，記得在 IG tag 我 @bonnie.yveskitchen
📩 還可以訂閱電子報，一起慢慢煮，簡簡單單過生活。

🍵 喜歡的話，也歡迎請我喝杯咖啡，支持我繼續創作 💛
👉 Buy Me a Coffee

📧 If you enjoyed my home recipes and jam stories, subscribe to my newsletter for more!
🍵 Love my work? Buy Me a Coffee to keep me writing and sharing.
👉 [Buy Me a Coffee]