Strawberry Jam
6 servings
75 minutes
Strawberry jam is a classic of American cuisine, embodying the tenderness and natural sweetness of fresh berries. Its history roots in the traditions of home canning when summer fruits were preserved for winter months. The jam has a rich fruity flavor with a hint of lemon juice's acidity that enhances the freshness of strawberries. It is perfect for morning toasts, pastries, adding to yogurts, or even as a sauce for desserts. Made according to this recipe, the jam retains the integrity of the berries while transforming into a thick and aromatic mass. The right balance of sugar and acidity makes it shelf-stable, while careful preparation reveals the depth of flavor. This jam is not just a sweet treat but a small pleasure that brings warmth from home traditions.
1
Spread sugar on a baking sheet, heat in the oven at 120 degrees for about 10 minutes, stirring occasionally. Place a saucer in the freezer.
- Sugar: 1.25 kg
2
Clean the strawberries and place them in a large pot with lemon juice and sugar. Pour in 125 ml of water and heat, stirring with a wooden spoon, without letting it boil. Try not to damage the berries.
- Strawberry: 1.5 kg
- Lemon juice: 125 ml
- Sugar: 1.25 kg
3
Increase the heat but do not let it boil, cook for 10 minutes, stirring constantly until the sugar dissolves. Increase the heat and cook for another 20 minutes. Take the saucers out of the freezer and drop some jam on one; if it sets, it's ready.
- Sugar: 1.25 kg
- Strawberry: 1.5 kg
- Lemon juice: 125 ml
4
Remove from heat and let it sit for 5 minutes. Transfer to hot sterilized jars, seal tightly, and let cool.