Homemade Strawberry Jam, a SWEET STRAWBERRY RECIPE that everyone makes with their own hands sooner or later! This is my mom’s foolproof recipe, who has always called it jam even though it would be correct to call it strawberry preserves because jams are only those made from citrus fruits or vegetables like onion or pepper jam.

After the PEACH PRESERVES and the PUMPKIN JAM I absolutely had to make strawberry jam, which is absolutely perfect for filling our tarts of CLASSIC SHORTCRUST PASTRY or oil-based shortcrust pastry or cocoa shortcrust pastry.

Use the strawberry jam also to fill the JAM-FILLED LINZER COOKIES or instead of STRAWBERRY PASTRY CREAM to fill a Soft Cake!

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Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 3 jars of 5 fl oz
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring

Ingredients

1.25 lbs strawberries
1.5 cups sugar
3.5 oz apple

Preparation

Wash the strawberries and remove the stems and any impurities.
Cut the strawberries into medium-sized pieces.
Peel an apple, remove the core and cut it into pieces.
Place the strawberries and apple in a large pot.
Add the sugar to the pot and place it over medium heat.
Start stirring and you will notice that after 5 minutes all the sugar will have dissolved, at which point lower the heat and let it cook for another 45 minutes, stirring occasionally.
Blend the strawberry jam and remove the foam to make your jam clear and shiny.
Transfer the strawberry jam into sterilized jars and turn them upside down to create a vacuum seal.
To be even more certain, once the jam has cooled in the jars, seal them well, then place them in a pot covered with water and boil for 30 minutes to sterilize the jam.
Let cool and store the jam in the pantry, or use it immediately.