Strawberry jam recipe

Name: Strawberry jam recipe - Ancuta K.
Ingredients: Strawberry jam recipe 4 kg strawberries 2 kg sugar

Jam - Strawberry jam recipe by Ancuta K. - Recipia

Strawberry Jam for the Pantry This year, I set out to prepare more jars for the pantry, and strawberry jam is among the first recipes I tried. I worked with a smaller quantity, suitable for a pantry where space is limited, keeping the ratio of two parts strawberries to one part sugar. The strawberries are left overnight with the sugar, then slowly cooked until the syrup reaches the desired consistency. It is important to keep the heat low throughout the cooking process. Quick Info Total time: overnight, plus about 2-3 hours of cooking Preparation time: not specified exactly; includes washing, cleaning, and cutting the strawberries, as well as preparing the jars Cooking time: 2-3 hours Servings: the final amount depends on how much the jam reduces; the recipe does not specify the number of jars Difficulty: easy, but requires supervision during cooking Recipe type: jam for the pantry and preservation Ingredients 4 kg strawberries 2 kg sugar For a smaller quantity, the same ratio can be maintained. In the initial version, 2 kg of strawberries and 1 kg of sugar were used. If you prefer a less sweet jam, the amount of sugar can be reduced, but the basic recipe uses a 2 to 1 ratio. Preparation Method 1. Wash the strawberries and let them drain well. After they have dried, remove the stems and clean any soft, bruised, or spoiled parts. 2. Cut the strawberries in halves, quarters, or smaller pieces, depending on their size and how you want them to remain in the jam. Larger pieces hold their shape better, while smaller ones soften more quickly when cooked. 3. In a large plastic container, layer sugar and then strawberries. Continue in this order until all ingredients are used. Finally, cover everything with a layer of sugar. 4. Leave the container until the next day. During this time, the sugar will extract juice from the strawberries and syrup will form. It is not necessary to stir at this stage. 5. The next day, transfer the strawberries along with the formed syrup into a large stainless steel pot. A pot of about 6 liters is preferred so that the jam has room to boil without overflowing. 6. Place the pot on the stove over low heat. The jam should be kept on low heat from start to finish. If the heat is too strong, it can stick to the bottom of the pot, and during cooking, it may splatter on the stove. 7. As it cooks, foam will form on the surface. Remove it with a spoon or skimmer and continue cooking. 8. Cook the jam for about 2-3 hours, still on low heat. The time may vary depending on the amount of fruit and how much liquid the strawberries released. It is ready when the syrup is slightly thinner than honey. It should not be very thick in the pot, as it will change slightly as it cools. 9. After the jam has cooked, let it sit in the pot for about 20 minutes. During this time, you can prepare the jars. 10. Preheat the oven and let it warm up. Wash the jars thoroughly with water and detergent, then place them in the oven. 11. After placing the jars in the oven, turn off the oven and close the door. Leave the jars there for 15 minutes. 12. Remove the jars from the oven and fill them with jam using a ladle. Pour carefully, as the jam is still hot. 13. Leave the jars uncovered until evening. In the evening, put the lids on and place the jars in the pantry. Why I Make This Recipe Often This recipe is useful when you have a lot of strawberries and want to preserve them for later. The quantity can be reduced without changing the ratio of fruit to sugar, which is practical if you don't have room for many jars. The jam is suitable for breakfast, in desserts, or simply when you have a craving for something sweet. Additionally, the method does not involve complicated steps. The most important part is the slow cooking and the removal of the foam, not a laborious preparation. For the first attempt, a smaller amount of 2 kg of strawberries and 1 kg of sugar is easier to manage. Tips and Variations Tips Use clean strawberries and remove all soft or spoiled pieces before cooking. These can affect the taste and appearance of the jam. Leave the fruit with the sugar until the next day, as specified in the recipe. The strawberries will release their juice, and the sugar will dissolve more easily during cooking. Choose a large enough pot. For the quantity of 4 kg of strawberries and 2 kg of sugar, a large stainless steel pot, preferably about 6 liters, is recommended. Do not rush the cooking. The jam should be kept on low heat throughout the preparation to avoid sticking to the bottom of the pot and splattering on the stove. Remove the foam that forms on the surface during cooking. This step is part of preparing the jam and should be repeated as needed. Pay attention to the consistency of the syrup, not just the time. The recipe indicates 2-3 hours, but the duration can vary. The syrup should be slightly thinner than honey when you stop the heat. Substitutions Sugar is the ingredient used in the basic recipe and can be reduced if you prefer a less sweet jam. However, the source recipe uses 1 kg of sugar for 2 kg of strawberries, and 2 kg of sugar for 4 kg of strawberries. No substitutions are provided for strawberries or sugar. To maintain the character of the recipe, use fresh fruit and adhere to the chosen ratio. Variations The simplest variation is changing the quantity while keeping the ratio between strawberries and sugar. For a smaller quantity, you can use 2 kg of strawberries and 1 kg of sugar, while for the full quantity, use 4 kg of strawberries and 2 kg of sugar. Strawberries can be cut into halves, quarters, or smaller pieces. Thus, the final appearance varies slightly, depending on how large you want the fruit pieces to remain. Serving Ideas Strawberry jam can be served plain, directly from the jar when you have a craving. It is also suitable for breakfast or for desserts where a fruit and syrup addition is needed. Frequently Asked Questions How long should the strawberries be left with the sugar? The strawberries should be left with the sugar until the next day. During this time, the fruit releases its juice, and the sugar begins to form the syrup needed for cooking. Can I use less sugar? Yes, the amount of sugar can be reduced if you prefer a less sweet jam. The basic recipe uses 1 kg of sugar for 2 kg of strawberries. If you reduce the sugar, the taste will be less sweet, and the original ratio will no longer be the same. How do I know when the jam is cooked? The jam is ready when the syrup is slightly thinner than honey. As a guideline, cooking takes 2-3 hours on low heat, but it is important to also monitor the consistency, as the time can vary. Why is it cooked on low heat? Low heat helps prevent the jam from sticking to the bottom of the pot and reduces splattering on the stove. It is recommended that the jam remain on low heat from start to finish. When should the jar lids be placed? After filling, the jars are left uncovered until evening. The lids are placed in the evening, and then the jars are taken to the pantry. Nutritional Values The values below are approximate and refer to about 100 g of jam. The exact amount depends on how much liquid evaporates during cooking and the final consistency. Calories: approximately 240-300 kcal Protein: under 1 g Fat: under 0.5 g Carbohydrates: approximately 60-75 g Sugars: approximately 58-72 g The jam primarily contains carbohydrates from the added sugar and the natural sugars of the strawberries. Since the recipe does not specify the final weight after cooking, the values cannot be precisely calculated for each jar. Storage and Reheating After placing the lids, keep the jars in the pantry, in a dry place away from heat. The recipe specifies that the jars should be left uncovered until evening, then closed and stored. The jam does not need to be reheated before serving. If used in desserts and needs to be more fluid, it can be taken directly from the jar and left for a while at room temperature. After opening, the jar should be kept in the refrigerator and used in a timely manner.

Strawberry jam recipe

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