Strawberry jam with caramelized sugar

Name: Strawberry jam with caramelized sugar
Ingredients: a small bowl of strawberries; about 300 g; 300 g sugar; a small cup of water; lemon juice

Jam - Strawberry jam with caramelized sugar by Ariadna H. - Recipia

Strawberry Jam with Caramelized Sugar is made with just a few ingredients and has a taste that differs from jam prepared with directly added sugar. The strawberries are cleaned and washed beforehand, then allowed to drain well. The sugar is caramelized separately, turned into syrup with a little water, and finally, the strawberries and lemon juice are added. The actual preparation takes about 15 minutes once the fruit is in the pot. Quick Info Total Time: not specified exactly; includes fruit preparation, syrup formation, and about 15 minutes of boiling the jam Preparation Time: not specified Cooking Time: approximately 15 minutes after adding the strawberries, plus the time needed for caramelizing the sugar and thickening the syrup Servings: the amount obtained depends on how much the jam reduces and the size of the jar Difficulty: easy Recipe Type: strawberry jam for pantry storage and breakfast serving Ingredients A small bowl of strawberries, approximately 300 g 300 g sugar A small cup of water Lemon juice, to taste Preparation Method 1. Prepare the strawberries Select the strawberries and remove any soft or unsuitable ones. Remove the stems, then wash them and let them drain. It is important not to leave too much water on the fruit, as it will end up in the syrup and can affect the boiling time. There is no need to crush them beforehand. In this recipe, the strawberries are added whole after the sugar syrup is prepared. 2. Caramelize the sugar Place the sugar in a pot and heat it until it begins to melt. Keep an eye on it and allow it to reach an amber color. There is no need to let it darken too much; the final taste depends on this step. When the sugar is melted and has the right color, add the water. Do this carefully, as caramelized sugar reacts immediately upon contact with water and can bubble up. 3. Form the syrup Leave the mixture on the heat until the caramelized sugar melts back into the water. Continue boiling until the syrup starts to thicken. At this stage, there may still be pieces of hardened sugar; they must dissolve before adding the strawberries. Do not rush this step. If the syrup is not homogeneous, the jam will not cook evenly. 4. Add the strawberries When the syrup has thickened, add the strawberries to the pot and reduce the heat. The mixture will become more liquid after adding the fruit, which is normal. Let the jam boil for about 15 minutes. As it cooks, the strawberries will release juice, and the syrup will combine with it. Stir gently, being careful not to crush the fruit unnecessarily, especially if you want them to remain as whole as possible in the jar. 5. Add the lemon juice Finally, when the jam is ready, add the lemon juice and stir gently. The recipe does not specify an exact amount, so add it to taste. The lemon juice is added after the jam has boiled, not along with the water and sugar. 6. Put the jam in the jar Pour the hot jam into the jar and seal it. The recipe indicates that it should be stored in a hot jar, so the transfer should be done immediately after turning off the heat. Why I make the recipe often This recipe is useful when you have a small amount of strawberries and want to turn them into jam without preparing a large batch. The amount of sugar is equal to approximately 300 g of fruit, and the method using caramelized sugar gives the syrup a darker color than what is obtained by simply boiling the fruit with sugar. The cooking time for the strawberries is short, about 15 minutes. This helps maintain the shape of the fruit, provided they are not stirred aggressively during boiling. The jam can be jarred immediately after it is ready and then used for breakfast or alongside simple desserts. Tips and Variations Tips The strawberries should be allowed to drain after washing. The remaining water on the fruit ends up in the pot and can make the syrup harder to thicken. Do not let the sugar burn. The desired color is amber. If it darkens too much, the caramel flavor can become bitter and overshadow the strawberry aroma. Adding water to the caramelized sugar should be done carefully, as the mixture heats up and can boil suddenly. After adding the water, let the sugar dissolve completely before adding the fruit. The heat is reduced after the strawberries are added to the syrup. Cooking on a lower heat helps the jam cook without sticking quickly, especially during the stage when the syrup begins to reduce again. Try to stir a little and gently. The strawberries are small and soft, and frequent stirring can cause them to break. Substitutions The recipe does not provide substitutes for sugar, water, or lemon juice. To maintain the original flavor and method, use sugar and water in the specified amounts, and add lemon juice at the end. There is no fixed amount specified for lemon juice, so it can be adjusted to taste without changing the other ingredients. Variations The quantity can be increased while maintaining the proportions in the recipe: approximately 300 g of strawberries to 300 g of sugar. In this case, the boiling time may vary, as a larger quantity of fruit and syrup heats and reduces differently. The source of the recipe indicates approximately 15 minutes for the specified quantity. You can leave the strawberries whole, as used in the basic recipe. If some are larger, they can be cut before preparation, but this modification is not necessary for the small amount indicated. Serving Ideas Strawberry jam can be served on bread for breakfast or used alongside simple desserts. It can also be spread over pastries or served with a dessert that needs a fruit addition. Because it has a caramelized syrup, it is better used in small amounts as an addition. Frequently Asked Questions How long should strawberry jam boil? After the strawberries are added to the syrup and the heat is reduced, the jam boils for about 15 minutes. Before this interval, the caramel and syrup are prepared, and the exact time for these stages is not specified. Why is the sugar caramelized beforehand? Caramelized sugar changes the color and flavor of the syrup. Instead of being placed directly over the strawberries, the sugar is melted until it reaches an amber color, then turned into syrup with water. When is the lemon juice added? Lemon juice is added at the end, after the jam is ready. The recipe does not specify an exact amount, so it is added to taste. Do the strawberries need to be crushed beforehand? No. In the original steps, the strawberries are cleaned, washed, drained, and added to the syrup. They should not be turned into puree before boiling. When is the jam put into the jar? The jam is put hot into the jar immediately after the lemon juice is added and the preparation is ready. Nutritional Values The values are estimates and calculated for the entire amount of main ingredients, without a specific quantity of lemon juice and not accounting for the water that evaporates during boiling. For the entire amount of jam: Calories: approximately 1,250-1,300 kcal Carbohydrates: approximately 325-330 g Protein: approximately 2 g Fat: under 1 g The nutritional value comes almost entirely from the sugar used. The strawberries contribute a small amount of carbohydrates and calories relative to the entire recipe, and the water adds no calories. Calories for a serving cannot be calculated precisely as the final amount obtained or the number of servings is not specified. As a reference, a tablespoon of jam may have approximately 60-70 kcal, depending on how much the portion weighs and how much syrup remains in it. Storage and Reheating The jam is put hot into the jar, according to the recipe. The source does not specify an exact shelf life, storage temperature, or whether the jars are sterilized, so these details cannot be established solely from the basic recipe. After opening the jar, keep the jam in the refrigerator and use a clean spoon each time. The jam usually does not need reheating. If you want to serve it warm, only heat the necessary amount, not the whole jar.

Strawberry jam with caramelized sugar

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