About the Recipe
A timeless favorite that captures the essence of summer's sweetness—homemade strawberry jam. This classic recipe celebrates the vibrant flavor of ripe strawberries, transformed into a luscious spread that's perfect for breakfast, snacks, and desserts. Get ready to savor the taste of freshly picked strawberries in every spoonful!
Imagine a pot bubbling with fragrant strawberries, sugar, and a hint of tangy lemon juice, creating an irresistible aroma that fills your kitchen with warmth and anticipation. This recipe brings together simple ingredients to craft a jam that's bursting with natural flavors and free from artificial additives.
To start, plump and juicy strawberries are washed, hulled, and chopped, releasing their juicy goodness and vibrant color. These fresh strawberries are the star of the show, providing a burst of sweetness that forms the heart of the jam.
In a large pot, the chopped strawberries mingle with granulated sugar and freshly squeezed lemon juice. The sugar helps to draw out the strawberries' natural juices, creating a syrupy base that will thicken into a glossy jam. The lemon juice adds a touch of acidity, balancing the sweetness and enhancing the strawberry flavor.
As the mixture gently simmers on the stove, the strawberries break down, releasing their juices and infusing the jam with their rich color and aroma. The kitchen fills with the delightful scent of strawberries as they transform into a thick and spreadable consistency.
A gel test is used to determine when the jam has reached its desired thickness. A small spoonful of the hot jam placed on a chilled plate should wrinkle and hold its shape, indicating that it's ready to be canned.
Once the jam achieves its perfect consistency, it is carefully ladled into sterilized jars, ready to be sealed and preserved. The sound of the lids popping as they seal is a satisfying indication of a job well done, ensuring the freshness of the jam for months to come.
This homemade strawberry jam is a labor of love, capturing the essence of summer's bounty and preserving it to be enjoyed throughout the year. Spread it on warm toast, swirl it into yogurt, or use it as a topping for desserts—the possibilities are endless, and the taste is simply divine.
With each spoonful of this homemade strawberry jam, you'll taste the sweetness of ripe strawberries, the tang of lemon, and the joy of homemade goodness. Embrace the tradition of preserving seasonal fruits and savor the fruits of your labor in every delightful bite of this timeless jam.
Ingredients
3kg fresh strawberries, washed, hulled, and chopped
3kg granulated sugar
1/4 cup freshly squeezed lemon juice
Optional: 1 tablespoon butter (to reduce foaming, if desired)
Preparation
Prepare the Strawberries: Wash the strawberries thoroughly under running water. Remove the stems and hulls, then chop the strawberries into small pieces.
Cook the Berries: In a large, heavy-bottomed pot, combine the chopped strawberries, granulated sugar, and lemon juice. Stir well to combine.
Optional Step to Reduce Foaming: If desired, add a tablespoon of butter to the pot. This can help reduce foaming during cooking. Stir to incorporate.
Cook the Jam: Place the pot over medium heat and bring the strawberry mixture to a boil, stirring frequently to dissolve the sugar. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
Simmer and Stir: Let the jam simmer gently, stirring occasionally to prevent sticking and burning. As the strawberries cook, they will release their juices and the mixture will thicken. This process typically takes about 20-30 minutes.
Test for Doneness: To check if the jam is done, perform a gel test. Place a small plate in the freezer for a few minutes. Spoon a small amount of the hot jam onto the chilled plate and let it sit for a minute. Tilt the plate; if the jam wrinkles and holds its shape, it's ready. If it's still runny, continue cooking and retest after a few minutes.
Skim Foam (if needed): If there's foam on the surface of the jam, you can skim it off with a spoon during cooking or use a small amount of butter at the beginning to reduce foaming.
Prepare Jars: While the jam is cooking, prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water or in the oven at 250°F for 15 minutes.
Fill Jars: Once the jam reaches the desired consistency and passes the gel test, remove it from heat. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4-inch headspace at the top.
Seal Jars: Wipe the jar rims clean with a damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands fingertip-tight.
Process (Optional): If you're planning to store the jam long-term outside the refrigerator, you can process the jars in a boiling water bath. Submerge the filled jars in boiling water for about 10-15 minutes, then remove and let them cool on a towel-lined countertop.
Cool and Store: Allow the sealed jars of strawberry jam to cool completely at room temperature. You should hear the lids pop as they seal. Once cooled, check the seals by pressing down on the center of each lid; if the lid doesn't flex or make a popping sound, it's sealed properly. Store the sealed jars in a cool, dark place such as a pantry or cupboard.
Enjoy: Once opened, refrigerate the strawberry jam and enjoy it on toast, biscuits, yogurt, or as a delicious topping for desserts.
This homemade strawberry jam captures the fresh, sweet essence of ripe strawberries and is a delightful addition to your breakfast or snack time. Adjust the sugar quantity based on your preference for sweetness, and enjoy the fruity goodness all year round!
Every blade of grass, each leaf, each separate petal, is an inscription
speaking of hope. Richard Jefferies.