Strawberry-Lychee Jam
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: About 3 half-pint jars
  • 1 pound strawberries, hulled and cut lengthwise into ½-inch wedges
  • 12 ounces lychee, peeled, pitted, and torn lengthwise into ½-inch slices
  • 3 cups sugar
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1 tablespoon Grand Marnier or Cointreau, or 2 teaspoons vanilla extract
  • 2 tablespoons pectin powder, optional
  1. Combine the strawberries, lychee, and sugar in a 14-inch sauté pan or 4-quart saucepan; leave it alone for 1 hour.
  2. Stir in the water. Put the pan over medium-high heat and bring to a boil, stirring often. Boil over medium-high, stirring often, until the mixture registers 200°F (94°C).
  3. Stir in the lemon juice, zest, and liqueur. Continue to cook until the mixture registers 220°F (104°C). The whole process should take about 45-60 minutes depending on the dimensions of your vessel (the wider and more shallow, the shorter the time). Neither strawberries nor lychees have a lot of pectin, so this jam will be somewhat loose—which is just the way I like it. To make the jam more congealed, stir in the optional pectin powder at this point and boil it, stirring constantly, for another minute.
  4. Bottle the jam while hot and process it using the hot water canning method for longer storage at room temperature (you'll need 3 half-pint jars). Alternatively, cool it down then store in a clean, lidded container. If you use a clean spoon every time, the jam should keep about a month in the fridge.
Recipe by SheSimmers at