This matcha strawberry jam is a homemade preserve made with fresh strawberries, sugar, lemon juice, and Japanese matcha green tea powder—no pectin or gelatin required. The natural pectin in the strawberries and lemon does the thickening, while matcha adds an earthy depth and a beautiful green-speckled color to the finished jam.
With only four core ingredients and about 30 minutes of hands-on time, this recipe from Senbird Tea is simple enough for first-time jam makers. The matcha adds subtle earthy complexity that balances the sweetness of the strawberries, creating a unique spread that works on toast, scones, yogurt, or as a filling for pastries.
Why Add Matcha to Strawberry Jam?
Matcha contributes more than just flavor. It adds antioxidants (particularly EGCG catechins) and a distinctive green color that makes the jam visually striking. The vegetal, slightly bitter quality of matcha also creates a more balanced preserve—cutting through the sweetness the way lemon zest does but from a different angle. The combination of strawberry and matcha is popular in Japanese confectionery, where the pairing appears in everything from mochi to ice cream. Using Senbird Tea’s Matcha Otome gives the jam a smooth, high-quality green tea flavor without grittiness.
Matcha Strawberry Jam Recipe
Total Time: ~1.5 hours (1 hour resting + 30 min cooking) | Yield: ~2 cups
Ingredients
- 2 lb fresh strawberries
- 2 cups granulated sugar
- ¼ cup lemon juice
- 2 g lemon zest
- 1.5 tbsp (10 g) Matcha Otome
Step-by-Step Instructions
- Prepare the strawberries. Wash the strawberries and remove the calyx (green leafy top). Dice them into small pieces and place in a large bowl or resealable bag.
- Macerate. Add the sugar, lemon juice, and lemon zest to the strawberries and mix well. Leave at room temperature for one hour. The sugar will draw out the juices and begin to dissolve, creating a syrup.
- Add the matcha. Sift the matcha into the strawberry mixture and stir or massage until evenly distributed. Sifting prevents clumps.
- Cook. Transfer the mixture to a wide, heavy-bottomed pan and heat over medium heat. Stir constantly to prevent burning. Bring to a steady boil.
- Boil down. Continue cooking at a moderate boil for approximately 20 minutes, stirring frequently. The jam is ready when the foam subsides and the mixture thickens.
- Test for set. Place a small spoonful on the frozen plate (put a plate in the freezer before you start cooking). If it wrinkles when you push it with your finger after 30 seconds, it is set. If not, cook a few more minutes and test again.
- Jar and store. Pour the hot jam into sterilized jars and seal immediately. Once cooled, store in the refrigerator for up to 3 weeks, or process in a water bath for longer shelf life.
Tips for Perfect Matcha Strawberry Jam
Use ripe, in-season strawberries. Peak-season berries have the best natural pectin and sugar balance. Out-of-season strawberries may require slightly longer cooking to reach the set point.
Sift the matcha. Always sift matcha before adding it to the mixture. Unsifted matcha can form stubborn clumps that won’t dissolve during cooking.
Stir constantly. Sugar-heavy jams burn easily. Keep stirring throughout the cooking process, scraping the bottom of the pan.
The foam tells you when it is done. Initially, the jam will produce a thick layer of foam. As it approaches the set point, the foam subsides and the surface becomes clearer. This is a reliable visual cue.
Adjust matcha to taste. For a subtler green tea flavor, use 1 tbsp. For a bolder matcha presence, go up to 2 tbsp. Senbird Tea’s Matcha Otome has a smooth flavor that scales well. Explore our teaware collection.
Frequently Asked Questions
Why does this recipe not need pectin?
Strawberries contain natural pectin, and the lemon juice (which is high in pectin and acid) helps activate it. The sugar draws moisture out of the fruit during maceration and cooking concentrates the mixture until it gels naturally. Explore our Japanese tea collection.
Can I use frozen strawberries?
Yes. Thaw them first and include all the released juices. Frozen berries may produce slightly more liquid, so expect a few extra minutes of cooking time.
How long does matcha strawberry jam last?
Refrigerated in a sealed jar, it keeps for up to 3 weeks. For longer storage, process the jars in a boiling water bath for 10 minutes to create a vacuum seal, which extends shelf life to several months.
Does the matcha flavor get stronger or weaker when cooked?
Cooking mellows the matcha slightly, blending it into the overall strawberry flavor. You will taste a subtle earthy note rather than a strong matcha punch. Increase the matcha quantity if you want it more prominent.
What can I use matcha strawberry jam for?
It works beautifully on toast, scones, and croissants. It also makes an excellent filling for thumbprint cookies, a topping for yogurt or ice cream, a layer in cheesecake, or a glaze for grilled chicken or pork. Senbird Tea also offers wholesale Japanese tea for cafés, restaurants, and retailers.
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Our best-selling ceremonial Okumidori matcha with a silky body, mellow cocoa notes, and refined umami, perfect for traditional preparation or refined lattes.
