Strawberry jam is a very simple recipe that needs few key ingredients. Usually, the sugar must be about 60-70% of the weight of the fruit for a jam that can be stored for a long time in the pantry. This amount is necessary to best preserve the jam and to reduce the risk of problems related to botulinum toxin.
The lemon juice in the recipe will help minimise the crystallisation of the sugar during cooking. Once ready, you can keep the jam in the pantry and use it for tasty tarts and biscuits or to top a delicious cheesecake.
Read also: delicious orange and chocolate cookies.
Make 1kg of strawberry jam
- 1kg strawberries (fresh or frozen)
- 750g sugar
- 2 lemons, zest and juice
1 – Cut the strawberries into quarters and place them in a large saucepan. Add the sugar and lemon zest.
2 – Add the lemon juice and mix well but gently, avoiding the sugar ending up on the pot’s edges. Bring the fruit to a boil and let it simmer gently.
3 – During cooking, remove the clear foam that collects on the surface and leave it to cook, frequently stirring until the jam has reached the ideal consistency. Spoon a bit of jam on a cold plate to check the consistency. If the jam thickens and, when passed the back of the spoon, it leaves a trace, it will be ready to pour the strawberry jam into a sterilised jar.
- To seal the jar and ensure its complete sterilisation, boil the jars filled with the jam and tightly close them in water and vinegar.
- The same recipe can be used for other types of fruit, such as peaches, apricots and blueberries.