Strawberry jam
Strawberry jam is a sweetened spread made by cooking crushed or chopped strawberries with sugar, pectin, and typically an acid until it thickens. It consists of fruit pulp and pieces, resulting in a soft, spreadable consistency that is less firm than jelly but often thicker and more fruit-filled than preserves.
Background
Strawberry jam originated from ancient fruit preservation techniques, evolving from honey-preserved fruits in Greece/Rome to sugar-based preserves in the Middle East. It became a luxury for European royalty—notably Louis XIV—before, during the 19th century, industrialization, and Nicholas Appert's canning methods made it a widely accessible, popular staple.
Uses
Strawberry jam is a versatile pantry staple used primarily as a spread for toast, biscuits, and scones, or paired with peanut butter for sandwiches. Beyond breakfast, it serves as a delicious filling for cakes, crepes, thumbprint cookies, and donuts. It can also be used as a topping for ice cream, yogurt, and pancakes, or incorporated into sauces, glazes for chicken/pork, and salad dressings.