Easy strawberry jam recipe
A delicious recipe for homemade strawberry jam, very easy to make. Spread on toast or pancakes, a delicious, additive-free treat!
SERVING:4
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EQUIPEMENTS
INGREDIENTS
- 1,500 kg (52.9 oz) hulled strawberries buy 2 kg (70.5 oz) of strawberries
- 1,200 kg (42.3 oz) sugar 800g (28.2 oz) per 1 kg of hulled fruit
- The juice of one and half lemons
- 2 knobs butter optional
PREPARATION
Sterilize the jars
- Before starting your jam, wash the jars thoroughly with water and dish soap. Place them in a pot with their lids and cover with water.
- Bring to a boil and cook for 10 to 15 minutes. Remove from the pot using tongs to avoid burning yourself. Place the jars upside down on a towel.
Prepare the strawberries
- Wash the strawberries thoroughly and cut off the base that contains the stem. Cut them into small pieces and place them in a large pot.
Macerate the fruits
- Add the sugar and lemon juice, and mix well.
- Cover the pot with plastic wrap and place it in the refrigerator until the next day. If you are in a hurry, you can let it macerate for just 2 hours, until the sugar dissolves.
Cooking the strawberry jam
- The next day, mix well, add the knob of butter, and then place the pot over high heat. Bring to a boil, stirring occasionally.
- If despite the butter, a small foam forms, remove it with a skimmer at the end of the jam cooking.
- Cook for 20 minutes from the boiling point. Also, check the texture, which should be thick and translucent.
- You can use a potato masher to refine the texture of the jam.
Check the setting of the jam.
- If you have a thermometer, insert the probe into the jam and stop cooking when the temperature reaches 105°C (221°F).
- If you don't have a thermometer, perform the plate test to check if the jam has set. Place a teaspoon of jam on a plate that has been chilled in the freezer beforehand. The jam should set and not run when you tilt the plate.
Jarring Jam
- Remove the pot from the heat and immediately fill the sterilized jars with the still very hot jam. Seal tightly, ensuring the lids are securely closed.
- Turn the jars upside down on a towel and let them cool completely before turning them over. Label them with the date of production.
- Store the jars of jam in a dry place away from light. Strawberry jam in well-sterilized jars can be stored for up to 1 year. Enjoy it until the next strawberry season returns.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!