The strawberry jam is one of the most delicious, loved by both adults and children, perfect for breakfast either spread on bread or to fill pancakes or waffles. With this strawberry jam, I filled the butter-free paradise cakes, a real treat! Try also the Yogurt Bundt Cake with Jam
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- Difficulty: Very Easy
- Cost: Medium
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 4.4 lbs strawberries
- 2.5 cups sugar
Tools
- 1 Pan
- 1 Knife
- Jars
Steps
Wash the strawberries and remove the stem. Put them in a pan and cook on low heat, until they are softened, about 20 minutes.
Add the sugar and continue cooking for about 2 hours, after the saucer test.
Pour into previously sterilized jars, close with lids and turn upside down until cooled.
It keeps for up to a year.
For all the information on pasteurization and storage, consult the Guidelines on the Correct Preparation of Food Preserves in the Home Environment.
Tips
It keeps for up to a year in a cool and dry place.
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