Can you also smell the aroma of Strawberry Jam? It has filled my kitchen! It’s so irresistibly yummy it brings happiness!
I dedicate this new recipe to all the lovers of a fruit I adore, strawberries! From March onwards, strawberries can be found on supermarket shelves.
Usually, we can enjoy them until July. However, if we want to consume them during the winter period as well, I recommend preparing some jars of jam!
By following this simple recipe, when you crave strawberries, just grab a spoon and enjoy this delicious jam!
Velvety and so tasty, perfect for filling cakes and tarts. Or to spread on fresh bread, for a healthy and delicious breakfast!
Let’s see together how to prepare the strawberry jam.
If you like strawberries, don’t miss these really tasty desserts!
- Difficulty: Very Easy
- Cost: Medium
- Portions: about 2 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.3 lbs Strawberries (ripe)
- 3.3 cups Sugar
- 1 Lemon (juice + zest)
Tools
- Saucepan
- Spoon
- Skewering Knife
- Bowl
- Cutting Board
Additionally needed:
1) Jars and lids to store the jam, preferably new and always sterilized before canning the jam
Preparation
Wash well the strawberries, remove the stem, and dry them with a cloth gently.
For 3.3 lbs of strawberries, it means the net weight without stem or any parts to discard.
Cut the strawberries into cubes and put them in a bowl to macerate with sugar, lemon zest + juice.
Let the strawberries rest in this mixture for 4-5 hours.
Afterwards, pour all the bowl’s contents into a large, non-stick heavy-bottomed saucepan.
It’s crucial to use a pan with these characteristics so the jam doesn’t stick during cooking.
Cook on low heat for about 2 hours, remembering to stir often with a wooden spoon.
Cover with a lid for half of the cooking time, then remove it.
Once the strawberry jam is almost ready, remove it from the heat briefly.
Take an immersion blender and blend lightly.
I recommend this step only to those who don’t like large fruit pieces and prefer a smoother jam.
Stir with a wooden spoon and return to the heat for about 10 more minutes.
The strawberry jam is ready, irresistibly fragrant and delicious!!
Immediately pour the jam while still hot into the jars previously sterilized in boiling water for at least 30 minutes and then completely dry.
This step is crucial for proper preservation.
Make sure to fill the jar up to about 0.4 inches from the rim.
Once sealed airtight with the lids, turn the jars upside down, cover them with a cloth.
Let them rest until they have cooled down.
To read about how to do the boiling of the jars, I recommend this article: How to Sterilize Jars for Homemade Preserves.
I hope you enjoyed this recipe! Come back soon to visit me!
Recipe and Photo Gabry – all rights reserved
