Strawberry jam is, along with peach jam, one of the most appreciated on the table. But, let’s be honest, how can store-bought compete with homemade jam, perhaps made with organic strawberries picked directly from the garden? Its velvety texture and intense color are the result of a preparation that retains all the natural taste of the fruit, without additives or preservatives. It’s a real pleasure to savor it in the morning, on toast, perhaps with a good cup of coffee.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 627.53 (Kcal)
- Carbohydrates 164.50 (g) of which sugars 155.39 (g)
- Proteins 2.20 (g)
- Fat 0.98 (g) of which saturated 0.05 (g)of which unsaturated 0.65 (g)
- Fibers 6.53 (g)
- Sodium 4.67 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Jam
- 2.2 lbs strawberries
- 2 cups sugar
- 1 lemon juice
Tools
- Jar twist-off
Jam Preparation
To prepare the strawberry jam, start by thoroughly washing the strawberries and removing the stems, as well as any rotten parts. Cut them into pieces and transfer them to a large pot. Add the sugar and the juice of one lemon.
Turn on the stove and bring the mixture to a boil over high heat, stirring often to prevent it from sticking to the bottom. Once it starts boiling, lower the heat to medium and continue to stir. If foam forms, remove it with a spoon. Let it cook for 30-40 minutes, stirring regularly.
If you like the jam with some strawberry pieces, you can already do the cold plate test: take a plate that you have kept in the fridge for about 30 minutes and pour a teaspoon of jam on it. Tilt the plate: if the jam stops and does not flow too much, it means it has reached the right consistency. At this point, you can proceed to fill the jars.
If you prefer jam without fruit pieces, I recommend blending it with an immersion blender or passing it through a food mill. Do the plate test to check the consistency, and if necessary, put the jam back on the heat for a few more minutes to thicken it further.
When the jam is ready, pour the hot mixture into previously sterilized glass jars (if you don’t know how, you can find instructions [here]). Close the jars and turn them upside down, then cover them with a dry towel.
Let the jars cool completely before storing them in the pantry.
Tips
If the jars are well sterilized and sealed correctly, the jam will last in excellent condition for up to a year. For optimal storage, it’s important that the jars are tightly closed and stored in a cool, dark place, like a pantry.
Other Recipes:
Strawberry and Cream Roll
Strawberry Brioche Hearts
Pot Roast Beef
