Recipes  |  5.27.2020  |  By Y. Morita

Matcha Strawberry Jam (No Pectin or Gelatin)


Who would have guessed that matcha and strawberry jamming would be so delicious? With this recipe you only need four simple ingredients — no need for pectin, gelatin, a candy thermometer or any other specialty equipment!

Matcha green tea has anti-inflammatory properties and is packed with antioxidants. There are many ways you can incorporate matcha into your diet including matcha lattes, matcha lemonades and matcha popsicles. However, we have prepared the perfect treat that is versatile. Whether it’s with your freshly baked bread or vanilla ice cream, the usage of this matcha strawberrry jam is up to your imagination! Although this recipe uses our ceremonial grade Otome Matcha, you can use any matcha powder of your choice.

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Matcha Otome
抹茶乙女
$24.99Add to cart

Matcha Otome is a ceremonial grade green tea powder that has a fresh aroma and rich, savory notes of sweet grass with slight astringency. From the prestigious Uji region in Kyoto, this matcha is excellent as is or in drinks such as matcha lattes, smoothies and cocktails.

 

Matcha Strawberry Jam

Total Time: 20 minute prep, 20 minute cook.
Serving Size: 40

Ingredients:

  • 2 lb of strawberries
  • 2 cups of granulated sugar
  • 1/4 cup lemon juice
  • 2 grams of lemon zest
  • 1.5 tbsp (10g) of Otome Matcha

Instructions:

  1. Wash the strawberries and remove the calyx (green leafy part).
  2. Dice the strawberries and place them in a bag.
  3. Add the sugar, lemon juice, and lemon zest and mix all the ingredients. Leave it on the counter for an hour. (The sugar will macerate the strawberries and release the water from the strawberries!)
  4. Sift the matcha into the bag above and massage the bag until everything is well mixed.
  5. Place a plate in the freezer (This is to test the jelling of the jam).
  6. Transfer the mixture to a pan and heat at medium heat. Be sure to constantly stir to avoid burning.
  7. Boil down until foam no longer is floating at the top and turn off the heat, roughly 20 minutes.
  8. Remove the plate from the freezer and place a small bit of jam on the plate. Run your finger through the jam. If the jam does not run back through where you ran your finger, it’s ready to be canned! If the jam is still watery, continue to boil down the jam and try again.
  9. Once, the jam passes the finger test, store the jam in the fridge in an airtight container.

If you recreate this recipe, tag us on Instagram at @senbirdtea or #senbirdtea! We’d love to see your creation.

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