This is the easiest strawberry jam you can make and it tastes amazing! Strawberries have a short season, so preserve them while they are still in season.
This week when I visited the farmers’ market, I couldn’t resist buying some strawberries.
I usually check the prices before buying and I spotted someone selling them with 2 Euros a kilo. This was a great opportunity to make some strawberry jam as the strawberry season is almost over.
How to make the strawberry jam without a thermometre
There are many recipes for strawberry jams which you can follow but in my opinion you cannot follow the same instructions regarding cooking time.
My secret is to boil the jam in stages to achieve the right density.
As some strawberries are juicier than others, it may take more time for the juicy ones to set. As the jam sets after it cools, start by boiling it for twenty minutes and let it cool completely.
Continue for another ten minutes and let it cool again. If it doesn’t set, repeat this stage.
When it sets, bring to a boil, add the lemon juice, mix and remove from the heat.
If you have a candy thermometre then the procedure is much easier. The jam will be ready when it reaches 105ο C. Add the lemon juice and the jam is ready.
How much sugar to add
The amount of sugar to add and cooking time will depend on how sweet the strawberries are raw and how juicy they are.
A good ratio is 1 kilo strawberries and 1/2 kilo sugar, if you don’t want the jam to be too sweet, as I do.
If the strawberries are tart, you can add 800 grams, if you like it sweet.
If you like honey, you can substitute part of the sugar with honey.
As I like some chunks of fruit in the jam, sometimes I like to leave them whole if they are small otherwise I cut them into big pieces if the strawberries are very big.
In both cases, I just crush them with the wooden spoon to release some of their juice.
STEP 1: Wash the strawberries with plenty of cold water and remove the stems. Cut them into smaller pieces and then put them in a large pot
STEP 2: Add the sugar on top and let them sit overnight, to release their juice and for the sugar to dissolve. Before putting them on the heat mix it to make sure that the sugar has fully dissolved.
STEP 3: Cook the jam. As the jam boils, you will see foam forming on top. This is nothing to worry about as it is just air bubbles as the sugar boils.
As your jam may overflow while it is boiling, keep a wooden spoon inside the pot or a wooden stick on top, as this will prevent it from overflowing.
STEP 4: After cooling, check if they have set. If not, boil for ten more minutes and repeat the procedure until they set. At the end, just bring to a boil and add the lemon juice.
STEP 5: Sterilize your jars. There are many methods to sterilize the jars. I have been making jams for many years and although at the beginning I used to boil the jars and lids in a pot, the past years I use the washing machine.
What I do is before using them, I wash the jars in the washing machine in the high temperature program (65o C). I usually do this in the evening and they stay in the washing machine all night.
Would you believe that in the morning they are still warm? This has been working well for me for years but feel free to use whichever method you prefer best.
STEP 6: Ladle the jam in the sterilized jars while the jam is still hot. Clean the rim of the jars and screw on the lids. Put them upside down until they cool.
The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.
My friends Rosie, of Rosie Bakes a Peace of Cake and Pixie of, You say Tomahto and I say Tomayto are hosting their first event “Putting up” and they are hoping to make it a seasonal event. If you are into making jams and preserves there is still plenty of time until the 21st of May to participate and who knows you may win the raffle which will be a book on Jams and Preserves.
- 2 kilos strawberries
- 1 kilo sugar
- 6 tbsp lemon juice
- Zest of 1 lemon (optional)
- Wash the strawberries with plenty of cold water and remove the stems.
- Cut them into smaller pieces and then put them in a large pot.
- Add sugar and press them with a wooden spoon to release some juice.
- Add the lemon zest and mix.
- Cover with cling film and refrigerate overnight.
- When the sugar dissolves bring to a boil, lower heat and simmer, stirring it once in a while.
- As it boils you will see some foam emerging on the top.
- It is best to remove it with a slotted spoon, as the jam looks better without it. Otherwise it is harmless and it will eventually dissolve.
- Simmer for 20 minutes and let it cool.
- While it is boiling, put a stick on top of the pot or the wooden spoon, in order to prevent it from overflowing.
- When it cools, if the jam has not set, put it back on the heat and simmer for 10 more minutes.
- Let it cool again.
- Put it back on the heat, and when it boils add the lemon juice, stir and remove from the heat.
- Ladle into sterilized jars.
- Clean the rim of the jars and screw on the lids. Put them upside down until they cool.
- The jam can be stored for up to 1 year in a cool, dry place.
- Refrigerate after opening.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 758Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 9mgCarbohydrates 194gFiber 7gSugar 183gProtein 2g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
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Kopiaste and Kali Orexi,