QUICK AND DELICIOUS STRAWBERRY JAM
The recipe to make a good homemade strawberry jam, quick and delicious.
With the nice weather, we start making jams and preserves to store in our pantry and enjoy all year round.
Our favorite is strawberry and peach, sweet and delicious with the GRANDMA’S RECIPE LOAF BREAD to spread on top, rest assured it won’t last long.
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Portions: 3
- Cooking methods: Bain-marie, Slow-cooking, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs strawberries
- 2 cups sugar
- 1 lemon
Tools
- Pot
- Jars
- Immersion Blenders
Steps
An essential step is to boil the jars and sterilize them to avoid botulism contamination. Please don’t believe those who say “my grandma always did it this way,” botulism is harmful.
Ps once boiled, do not throw away the water because you will need it to boil the jar again once filled.
First, we clean the strawberries under water. Try to get organic ones; they don’t need to be perfect. The riper they are, the better the jam will turn out.
Once washed and dried, chop them roughly into small cubes and place them in a nice large pot. Pour in the sugar and the well-squeezed lemon.
I always let it rest for a good hour.
At this point, turn on the heat to low and start cooking the mixture, stirring occasionally.
When you see that it has thickened well, you can blend it with an immersion mixer to make it nice and creamy.
Turn off the heat and fill the jars, close them and put them back to boil for about 45 minutes from the start of boiling.
Then let them cool upside down overnight.
Your QUICK AND DELICIOUS STRAWBERRY JAM is ready.
If you followed the sterilization steps well, it will last in the pantry for up to six months… but don’t worry, you’ll finish it sooner 🙂
