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- Strawberry Jam
Strawberry Jam
Ingredients
Step by step process
Preparation
- 1
Wash the strawberries thoroughly, remove the stems, and cut larger berries into halves or quarters so they cook evenly.
- 2
Weigh out the granulated sugar and prepare clean jam jars with lids. Check that the rims are not damaged.
- 3
Cut the lemon and squeeze the juice through a citrus juicer. Remove any pips.
Cooking
- 4
Preheat the oven to 120 °C. Place the washed jars and lids on a baking tray and warm them for about 10 minutes. Keep them warm in the oven until filling.
- 5
Put the strawberries, granulated sugar, and lemon juice into a wide pot. Heat over medium heat, stir, and gently crush the berries with a wooden spoon as they release their juices.
- 6
Bring to a boil and cook uncovered for 20-30 minutes. Skim off any foam that forms. Check the set by dropping a spoonful onto a chilled plate or using a thermometer (target around 105 °C).
TIP:Tip: test the jam's set. On a cooled plate, drop a small amount of hot jam and, after a moment, tilt the plate. The drop will stay and set. This indicates the ideal consistency. If it runs, return the jam to the stove and cook longer.
- 7
When the jam thickens and the test holds its shape, remove from heat and let it stand for about a minute. If desired, adjust the flavor with a few drops of lemon for brightness.
Serving
- 8
Ladle the hot jam into the warm jars immediately, filling them almost to the top. Wipe the rims, seal tightly with lids, and turn the jars upside down for 5 minutes.
- 9
Return the jars right-side up and let them cool completely. Label with the date and store in a cool, dark place. Once opened, keep refrigerated and consume within 2-3 weeks.
More tips:
For a firmer set, cook to 105 °C or stir in 1 teaspoon of powdered pectin dissolved in a little hot jam at the end of cooking.
If you prefer larger fruit pieces, set aside 200 g of strawberries and fold them into the jam during the last 3 minutes of cooking.
Nutritional values
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