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    Home » Recipes » Jams and Jellies

    Platter Strawberry Jam

    Jul 8, 2017 | by Jennifer | Last Updated: Jun 4, 2021

    Jump to Recipe

    This no pectin strawberry jam is a quick, easy and delicious small-batch strawberry jam. Simply cook and leave to cool for 12 hours in a shallow dish on the counter, then refrigerate and enjoy!

    platter strawberry jam in jar with tarts

    The concept of platter strawberry jam is simple: simply fruit, left mostly whole, sugar and a little lemon juice. This Old Fashioned Platter Jam uses no added pectin (since I imagine the pioneers didn't have a box of Certo™ in the cupboard.) The mixture is cooked on the stove-top until it thickens slightly, then it is poured on to a platter (or large, shallow plate, if you will). Once it cools, it is covered and left on the counter for about 12 hours. At that point, it can be jarred and refrigerated.

    The resulting platter jam is a delicious, soft set jam, almost jelly-like and full of large pieces of fruit. It's perfect for use on toast or scones, on shortcake, or ice cream or as I have used it here, in tarts!

    Cook's Notes

    This platter jam is a small-batch jam that is intended for short term use and must be refrigerated. It will keep well in the fridge for at least a month. It can be preserved, if you like, using a hot water bath sealing method.

    When it comes to the "platter" part, look for something that is large and evenly shallow. You are aiming for a thin, even layer of jam as it sits. You don't have to take the platter part completely literally, though. It could be a platter, if you have one, but most of us have the perfect thing at hand already - a glass 9x13 (or 10x14) shallow baking dish. Don't use an aluminum tray, as the aluminum will react with the jam and you will end up with a metallic tasting end product. Most baking sheets are aluminum, so they aren't good choices.

    As noted, as this jam only needs a quart of berries, you can make up a batch of this jam any time. Obviously the quality of the end product will be dictated by the quality of the berries you start with, so when strawberries are in season in your area, save a few for this one :)

    And of course, there's the tarts! I've included simple instructions in the recipe card below, but it's obviously just a baked tart pastry shell, filled with this lovely jam and topped with a dollop of freshly whipped and lightly sweetened whipped cream. They are ooey, gooey good, in the best possible way, so a plate and fork is recommended :)

    platter strawberry jam in jar with tarts

    platter strawberry jam in jar with tarts

    Old Fashioned Platter Strawberry Jam

    Easy, delicious, no added pectin small-batch strawberry jam. Simply cook the jam and allow to cool/set on the counter in a shallow platter, then refrigerate and us. 
    Author: Jennifer
    5 stars from 4 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Preserves
    Servings 3 cups

    Ingredients
     

    • 1 quart whole strawberries , *See notes
    • 3 1/2 cups white sugar
    • 1/4 cup lemon juice
    Prevent screen from going dark

    Instructions
     

    • Rinse berries and hull. If strawberries are small-medium, leave whole. If they are large, cut in half.
    • Have a 9x13/10x14/11x15 shallow glass baking dish or similar size flat, shallow platter or food-safe serving tray out and ready. The larger the better. (Do not use anything aluminum, as it will react with the jam, leaving a metallic taste. Most baking sheets are aluminum, so they are not a good choice.)
    • In a large, heavy-bottomed pot or Dutch oven at least 5-6 inches deep, stir together the berries, sugar and lemon juice. Place on the stove-top over low heat and cook, stirring, until sugar is dissolved. This will take 8-10 minutes. Increase heat to medium and stirring, bring mixture to a boil. Continue stirring and boiling for about 10 minutes, or until mixture thickens slightly. Immediately (but carefully!), pour mixture on to your platter or in to your baking dish. It will be quite liquid still at this point. Allow to stand until cooled, then cover with plastic wrap and let stand in place (don't move it) on your counter, at room temperature, for 12 hours. After 12 hours, remove jam to a jar or jars and refrigerate. Use from the refrigerator for up to 1 month.
    • Makes 3-4 cups of jam.

    Notes

    For the strawberries: 1 quart whole strawberries measures about 5-5 1/2 cups when measured whole, or 4 cups after they have been hulled and halved, if large.
    Uses for your Platter Strawberry Jam: Use on toast or scones. Use it to make strawberry shortcake. Spoon over ice cream. Make strawberry jam tarts. To make tarts, simply bake up your tart pastry shells. Fill with strawberry jam, then top with a dollop of freshly whipped cream that is just lightly sweetened. They are a bit messy (but in the best way!), so a plate and fork is recommended :)

    Nutrition

    Calories: 1008kcal | Carbohydrates: 258g | Protein: 2g | Sodium: 5mg | Potassium: 503mg | Fiber: 6g | Sugar: 248g | Vitamin A: 40IU | Vitamin C: 193.4mg | Calcium: 50mg | Iron: 1.4mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Preserves
    Cuisine American, Canadian
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    Adapted from an LCBO recipe

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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Cindy Rodriguez says

      August 11, 2017 at 3:13 pm

      This sounds delicious and the perfect for adding as a topping on ice cream. Love how simple it is!

      Reply
      • Jennifer says

        August 12, 2017 at 9:13 am

        Thanks so much, Cindy and yes, it's perfect on ice cream!

        Reply
    2. Laura | Tutti Dolci says

      July 21, 2017 at 12:27 pm

      So adorable! I love strawberry jam and these are the perfect little tarts!

      Reply
      • Jennifer says

        July 25, 2017 at 8:09 pm

        Thanks Laura!

        Reply
    3. Robyn Gleason says

      July 15, 2017 at 6:03 am

      Is there really anything better than homemade strawberry jam? I feel like I wait all year for berry season and it is here and gone so quickly - it's tragic, I tell you!
      This is the perfect way to take advantage of the season. I love jam on hot biscuits right out of the oven so now I just have to cruise through your amazing recipes to find just the right biscuit!
      Have a great weekend, Jennifer :)

      Reply
      • Jennifer says

        July 15, 2017 at 11:20 am

        Thanks so much, Robyn and yes, perfect with warm biscuits :)

        Reply
    4. cheri says

      July 10, 2017 at 1:25 pm

      What a great method for making jam, love to make small batches.

      Reply
      • Jennifer says

        July 11, 2017 at 8:58 am

        It is Cheri and yes, I'm definitely a small-batch jam lover, too!

        Reply
    5. [email protected] says

      July 10, 2017 at 11:34 am

      5 stars
      I adore this small batch recipe! So summery and your pictures make me want to sit and linger over a piece of toast with strawberry jam! Well done, my friend! Pinned!

      Reply
      • Jennifer says

        July 11, 2017 at 8:57 am

        Thanks so much, Annie :) Fresh fruit jam is one of the nicest treats of Summer!

        Reply
    6. Dawn - Girl Heart Food says

      July 10, 2017 at 7:36 am

      Love how simple this is and definitely a perfect one for summer - no fuss! Plus, it looks so cute ;)

      Reply
      • Jennifer says

        July 10, 2017 at 8:36 am

        Thanks Dawn and yes, it's a great way to enjoy Summer fruit!

        Reply
    7. Mary Ann | The Beach House Kitchen says

      July 10, 2017 at 7:05 am

      Love this easy method Jennifer! And I've got lots of strawberries hanging around. Love the tarts!

      Reply
      • Jennifer says

        July 10, 2017 at 8:35 am

        Thanks so much, Mary Ann :)

        Reply
    8. Mary says

      July 09, 2017 at 5:08 am

      5 stars
      I can just imagine this lovely jam in dollops over a creamy Pavlova!!! YUM!! Roll on Summer. ?

      Reply
      • Jennifer says

        July 10, 2017 at 8:35 am

        Oh yes Mary, this would be absolutely perfect on top of a Pavlova!

        Reply
    9. [email protected] says

      July 08, 2017 at 6:53 pm

      These tarts look pretty amazing! I just love simple, sweet desserts. This is such a perfect recipe to let those strawberries shine! (and I really LOVE your jam jar)! :)

      Reply
      • Jennifer says

        July 10, 2017 at 8:37 am

        Hi Anne and thanks! And yes, I picked up that little jar at an antique store many years ago and it's one of my favourite little jars :)

        Reply
    10. sue | theviewfromgreatisland says

      July 08, 2017 at 2:47 pm

      I love the mood in these photos, and the blood red color of that jam is stunning!

      Reply
      • Jennifer says

        July 10, 2017 at 8:34 am

        Thanks Sue and yes, it was such a pretty jam!

        Reply
    11. Tricia @ Saving Room for Dessert says

      July 08, 2017 at 2:35 pm

      These are simply wonderful tarts Jennifer. The jam is fascinating and the color is gorgeous. I wish we were still picking strawberries here in Virginia but the store is full of beautiful fruit. A must try recipe! Sharing :)

      Reply
      • Jennifer says

        July 10, 2017 at 8:34 am

        Thanks Tricia and yes, it only needs a quart of strawberries, so definitely do-able most of the year :)

        Reply
    12. Milena | Craft Beering says

      July 08, 2017 at 2:24 pm

      5 stars
      These tarts are just so adorable Jennifer. I do like the concept of platter jam - it must taste fresher and feel more true to the fruit used. I love the simplicity of it.

      Reply
      • Jennifer says

        July 10, 2017 at 8:33 am

        Thanks Milena, I was surprised at how lovely it turned out. I have made no-pectin jam before, but the texture and flavour of this one was so nice :)

        Reply
    13. Chris Scheuer says

      July 08, 2017 at 9:50 am

      Platter jam is new to me. How fun! And delicious sounding. I love the idea of making tarts from the jam too. I know there's always something wonderfully delicious and unique to enjoy at your house Jennifer! Pinning and sharing!

      Reply
      • Jennifer says

        July 10, 2017 at 8:32 am

        Thanks so much, Chris :) These tarts took me back many years!

        Reply
    14. Gerlinde says

      July 08, 2017 at 9:34 am

      5 stars
      I make a strawberry jam without pectin but I have never heard of plattter jam. Thank you for the recipe, I will give it a try . I enjoy reading your blog.

      Reply
      • Jennifer says

        July 10, 2017 at 8:31 am

        Thanks so much, Gerlinde :) This jam was a fun and easy project and I loved the results! I will definitely do it again.

        Reply

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