Strawberry jam recipe

Name: Strawberry jam recipe - Bianca H.
Ingredients: Strawberry Jam Recipe 4 kg ripe strawberries 1 kg raw sugar 3 slices of lemon 1 vanilla pod

Jam - Strawberry jam recipe by Bianca H. - Recipia

Strawberry jam is made with just a few ingredients, but the choice of fruit is very important. For this recipe, small, ripe, and fragrant strawberries are ideal. They are a bit more tedious to clean, but they have a more intense flavor. I used garden strawberries that were untreated, and the amount of sugar is suitable for a slightly tart jam, not overly sweet. Quick Info Total time: approximately 1 hour and 30 minutes of boiling, plus the time needed for cleaning the fruit and preparing the jars Preparation time: not specified Cooking time: approximately 1 hour and 30 minutes Yield: approximately 8 jars of 400 g each Difficulty: easy to medium Recipe type: homemade jam for preservation Ingredients 4 kg ripe strawberries 1 kg raw sugar 3 slices of lemon 1 vanilla pod Preparation method 1. Remove the green tops from the strawberries and discard any damaged or spoiled fruit. Rinse them under cold running water and let them drain well. Small, ripe, and fragrant strawberries are best for this jam. 2. Place the strawberries in a large pot. It's important to have enough space for boiling, as the fruit will release syrup and can rise in the pot. 3. Add half of the sugar, which is 500 g, then put the pot on the heat. 4. Split the vanilla pod and add it to the strawberries. Let the fruit boil for about an hour. During this time, the strawberries will release their juice, and the syrup will gradually reduce. 5. After the first hour, add the remaining sugar. Also add the three slices of lemon, and continue boiling for another 30 minutes. 6. I do not skim the jam. If foam forms on the surface, it can remain during boiling without being removed. 7. Turn off the heat and let the pot sit on the stove just until it cools slightly. There’s no need to let the jam cool completely before filling the jars. 8. Prepare 8 clean, sterilized jars, each about 400 g. Pour the jam into the jars, place the lids on, and screw them on tightly. 9. Cover the jars with paper to protect the lids from dust. Label them and store them in a cool, dark place. Why I make this recipe often I love it because it uses a reduced amount of sugar relative to the fruit, and the final taste remains more tart and closer to that of strawberries. The vanilla rounds out the flavor, while the lemon keeps the jam from tasting too heavy. It’s also a practical recipe for larger quantities of strawberries. From the 4 kg of fruit, you get about 8 jars of 400 g, perfect for the pantry or to give away. Tips Choose small, well-ripened strawberries. Very large ones can be used, but small fruit is usually more fragrant and provides a pleasant texture to the jam. Wash the strawberries before placing them in the pot and remove the green tops before boiling. The water jets should be cold. Use a large pot, especially when working with 4 kg of fruit. A lot of syrup forms during boiling, and a spacious pot makes the process easier to control. Follow the two stages of adding sugar. The first half is added at the beginning, and the rest after about an hour, along with the lemon slices. The boiling time is as indicated in the recipe: about an hour at first and another 30 minutes after adding the remaining sugar. It’s important that the syrup reduces during this time. The jars must be clean and sterilized before filling. Seal them with the lids while the jam is still hot or warm, after the brief cooling indicated in the recipe. Substitutions There’s no need for substitutions for the main ingredients. Raw sugar is part of the original recipe and contributes to the final flavor. The vanilla pod can be omitted only if you don’t have it on hand, but the jam will lack that specific flavor. No other form of vanilla is indicated in the recipe, so I wouldn’t change the quantity or method without a specific reason. Lemon is used in slices. For this version, keep the three slices specified in the recipe. Variations The recipe is already designed for a more tart jam, as 1 kg of sugar is used for 4 kg of strawberries. If this is your first time making it, it’s best to stick to the original quantities, especially if you prefer a less sweet taste. The type of strawberries can vary. The garden strawberries used here are well-ripened and untreated, but the principle remains the same for other ripe strawberries. The final aroma may differ depending on the fruit. Serving ideas The jam can be served simply spread on bread or used at breakfast. It also works well in desserts where a layer of strawberry jam is needed. Since it’s stored in jars of approximately 400 g, one jar can be consumed gradually without needing to open a large quantity at once. Frequently asked questions How long should strawberry jam boil? Boiling takes about an hour in the first stage and another 30 minutes after adding the rest of the sugar and lemon slices. In total, the cooking time is about one and a half hours. Should the foam on the surface be removed? No. In this recipe, the foam is not removed. The jam can continue to boil without being skimmed. Why is sugar added in two stages? The first half of the sugar is added at the beginning of boiling, and the rest after about an hour, when the syrup has started to reduce. This is the order used in the original recipe. How many jars does this quantity yield? It prepares 8 jars of approximately 400 g. The final quantity may vary slightly depending on how much syrup reduces during boiling. What kind of strawberries are suitable? Small, ripe, and fragrant ones are the most suitable. In this version, untreated garden strawberries were used. Nutritional values The values below are estimates and depend on the final quantity obtained after boiling. Per 100 g of jam: Calories: approximately 160–180 kcal Carbohydrates: approximately 40–45 g Sugars: approximately 38–43 g Proteins: approximately 0.3–0.5 g Fats: under 0.5 g Most of the carbohydrates come from added sugar and the natural sugars in strawberries. Since the jam boils and loses water, the values reported per 100 g may vary depending on how much syrup reduces. Storage and reheating After filling and sealing the jars, cover them with paper to protect the lids from dust. Label the jars and store them in a cool, dark place. The recipe does not include a reheating step after filling the jars. The jam is allowed to cool and then stored. The quantity from one jar can be used directly for serving without needing to be heated.

Strawberry jam recipe

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