It’s as easy to make your strawberry jam as a two-two. All you need is full, cooked strawberries, sugar, and lemon juice. You can toast bread and top of country style with ricotta and a dollop of jam for a quick breakfast or snack. In contrast to other jam recipes, don’t jams require equipment and techniques for canning. The fruit is preserved by the sugar and acid in the jam although coolers have much less time in the fridge than traditional strawberry preserves. This jam is also somewhat looser than regular strawberry jams, as pectin (a thickening agent used frequently in canning) is not involved. The looseness of the jam will be affected also by a modification of the sugar content (more sugar is less loose).
Every year, there are so numerous excess fruits in-store that these berries freely freeze — the key for the production of household Strawberry Jam throughout the year. Although the traditional way of making jam is a fun thing to do, making it your version is quite fun too. Homemade jam is an unbelievable way to make the most of the strawberries, blackberries, and raspberries that is abundant in the market.
Preparation time: 20 minutes
Cooking time: 20 minutes
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Ingredients:
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
Directions:
Crush strawberries in batches in a big bowl until you get four cups of mashed sausage berry. Mix strawberries, sugar, and lemon juice in a heavy bottom casserole. Stir until sugar is dissolved in low heat. Raise heat to high and bring a full rolling boil to the mixture. Boil and stir frequently, until the mix is 220 degrees F. Transfer to hot, sterilized pots and seal with 1/4 to 1/2 inch of headspace. If the jam is eaten immediately, do not bother processing and simply cool, but if not process it in a water bath.
Ingredients
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
Instructions
Crush strawberries in batches in a big bowl until you get four cups of mashed sausage berry. Mix strawberries, sugar, and lemon juice in a heavy bottom casserole. Stir until sugar is dissolved in low heat. Raise heat to high and bring a full rolling boil to the mixture. Boil and stir frequently, until the mix is 220 degrees F. Transfer to hot, sterilized pots and seal with 1/4 to 1/2 inch of headspace. If the jam is eaten immediately, do not bother processing and simply cool, but if not process it in a water bath.
