Strawberry jam.
Simple, fragrant, delicious.
Strawberry jam, or more correctly strawberry preserve, is among the most fragrant and delicious. Perfect to enjoy for breakfast, or as an afternoon snack spread on toasted bread or crispbread, but also great for delicious cookies or lovely tarts.
Strawberry jam has a beautiful strawberry color 🙂 a creamy consistency with lots of delicious fruit pieces, it is very fragrant and not too sweet, perfect for enjoying these delicious spring fruits all year round.
This is the delicious recipe from my mom, I recommend it, it is delicious 🙂
Also try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: Approximately 4 jars
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4.4 lbs strawberries (weighed after cleaned)
- juice of 2 filtered lemons
- 3.25 cups sugar (4.5 cups for a sweeter version)
- 2 tbsps vinegar
- 4 tsps water
Tools
- 1 Bowl
- 1 Food Scale
- 1 High-Rimmed Casserole
- 1 Wooden Spoon
- 5 Jars
- 1 Preserve Funnel
Steps
Make sure to use ripe, firm, and possibly organic strawberries.
Gently rinse the strawberries and let them drain for a moment, then clean them by removing the stem and any unripe parts.
Once they are all cleaned, weigh them; they must be 4.4 lbs after cleaning.
Once weighed, cut the strawberries into cubes, as evenly as possible.
Put the diced strawberries in a large casserole, add the vinegar (you won’t taste it, it helps prevent botulism), lemon juice, and water, stir, cover with a lid, and bring to a boil.
At this point, remove the lid (do not put it on during cooking, or it will foam a lot and overflow from the casserole), remove any foam on the surface if present, lower the heat to a minimum, and cook for 40 minutes, stirring occasionally with a wooden spoon or spatula.
After 40 minutes, add the sugar and stir.
Bring back to a boil and remove the lid.
Continue cooking for about another hour on low heat, stirring occasionally at the beginning and more often at the end of cooking.
At the end, the preserve should be nice and creamy (check the consistency, if after an hour it is too fluid, raise the heat and cook for a few more minutes, stirring often). I recommend not exceeding 2 hours of total cooking time; it will thicken as it cools.
Pour the hot jam into the freshly sterilized and drained jars (I use a preserve funnel).
Close the jars tightly with the lids and let them cool upside down to create a vacuum seal.
They must cool completely upside down.
The preserve, or as many call it, strawberry jam, will keep this way for about 1 year.
It can be enjoyed after 2 days. Once opened, the jar should be stored in the fridge.
NOTE: If you want to preserve your jam longer, once the jars are closed, leave them to cool upside down, and as soon as they are cool, place them in a spacious pot, cover them with plenty of water, and boil them in a water bath for 30 minutes. After 30 minutes, let them cool in the pot before storing them in the pantry. This way, they will keep for 2 years.
To do when the fruit has been cooking for 40 minutes.
Wash 6 jars for jam with their respective lids (better a few more, as it depends on the size of the jars), rinse them well and place them in a spacious pot, cover them with cold water and 4 tsps of white vinegar, bring them to a boil.
Once they reach a boil, let them boil for 30 minutes.
Leave them in the boiling water until needed.
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