This homemade strawberry jam is a simple yet flavorful recipe that preserves the natural taste and aroma of fresh strawberries. Unlike store-bought jams, this version does not require any artificial thickeners, relying solely on the fruit’s natural pectin and sw cooking to achieve a thick, luscious consistency. The result is a jam that is rich in strawberry flavor, perfect for spreading on toast, pairing with desserts, or enjoying straight from the jar.
Ingredients:
- 1 kg fresh strawberries
- 800 g granulated sugar
- 1 lemon (juice and zest)
Instructions:
1. Prepare the Strawberries
- Wash the strawberries thoroughly under cold running water.
- Remove the stems and hulls, then cut the strawberries into halves or quarters depending on their size.
2. Macerate the Strawberries
- Place the strawberries in a large mixing bowl and add the granulated sugar.
- Stir gently to coat the strawberries evenly with sugar.
- Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for about 2-3 hours. This allows the strawberries to release their natural juices.
3. Cook the Jam
- Transfer the strawberry-sugar mixture to a large, heavy-bottomed saucepan.
- Add the lemon juice and zest to the pan. The lemon juice helps balance the sweetness and acts as a natural preservative.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- As the mixture heats up, the sugar will dissolve, and the strawberries will start to break down.
4. Simmer and Thicken
- Once the mixture reaches a boil, reduce the heat to low and let it simmer.
- Continue stirring occasionally and skim off any foam that forms on the surface.
- The simmering process can take anywhere from 30 minutes to 1 hour, depending on the desired thickness of the jam.
5. Test the Consistency
- To check if the jam is ready, place a small plate in the freezer for a few minutes.
- Drop a small amount of the jam onto the chilled plate and let it sit for a minute.
- If the jam wrinkles when pushed with a finger, it is ready. If it is still too runny, continue simmering and test again after a few minutes.
6. Store the Jam
- Once the jam has reached the desired thickness, remove the saucepan from the heat.
- Let the jam cool slightly before transferring it to sterilized jars.
- Fill the jars with the jam, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal the jars with sterilized lids and bands.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Carefully remove the jars from the water bath and let them cool completely at room temperature.
7. Enjoy and Store
- Store the sealed jars in a cool, dark place. The jam can be enjoyed immediately or stored for up to one year.
- Once opened, refrigerate the jam and consume within a few weeks.
Tips for the Best Strawberry Jam:
- Use ripe strawberries for the best flavor and natural sweetness.
- Avoid adding water to preserve the rich strawberry taste.
- Cook in a wide saucepan to allow better evaporation and thickening.
- Stir frequently to prevent burning and ensure even cooking.
Conclusion:
This strawberry jam recipe is perfect for those who love the pure taste of fresh strawberries without artificial thickeners. The slow cooking process enhances the natural flavors, resulting in a thick, delicious jam that is perfect for any occasion. Try it out and enjoy the homemade goodness!
Would you like variations, such as adding vanilla or cinnamon for extra depth of flavor? 😊🍓