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Strawberry Jam

Strawberry Jam
After we ate baskets and baskets of the fresh strawberries we bought from the farm, we finally felt satisfied and decided we had enough to make some jam. As you can probably tell by the recipes on this blog, I am not a big fan of recipes with lots of sugar, so I don’t make jam. My mom makes our jams and our friends love them when they come over for brunch or when I fill cookies with her homemade jam. So, I asked her to give me specific instructions and off I went into the kitchen to make it, I made a small batch using as little sugar as possible. If you are looking for a recipe that can be kept in the pantry, this jam would probably not work because there just isn’t enough sugar to properly preserve the fruit but it can be kept in the fridge for months and it is delicious. A quick tip from my mom: if you want the strawberries to be distributed evenly in the jar, fill the jar with hot jam, put the lids and turn the jar upside down until it cools to room temperature.

  • 2 ½ lb strawberries
  • 2 ½ cups sugar
  • Juice of 1 lemon

Place a plate in the freezer for testing the jam later.

Wash and hull the strawberries, place them in a large size heavy bottomed stainless steel pot with the sugar and let them stand for about 15 minutes. Turn the heat to high and bring the mixture to a rolling boil, continue cooking the strawberries using a wooden spoon stirring occasionally. Let most of the liquid evaporate and add the lemon juice, remove the foam with a spoon and test for consistency by placing a teaspoon of the jam on the cold plate from the freezer, the jam should jell, if it does not, continue cooking the jam. Once the jam reaches the desired consistency, pour it while still hot into jar(s). Let cool to room temperature and store in the fridge.



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