Strawberry jam recipe

Name: Strawberry jam recipe - Blanduzia H.
Ingredients: Strawberry jam recipe for 6 jars of 300 g; 1.5 liters of water; 1.5 kg strawberries; 2 kg sugar; juice from 3 lemons

Jam - Strawberry jam recipe by Blanduzia H. - Recipia

Strawberry jam is made with just a few ingredients, but it requires careful attention during boiling. First, the strawberries are soaked in lemon juice, then added to the sugar and water syrup. The acidity of the lemon helps the fruit maintain its shape, while a short boiling time without aggressive stirring preserves their form. In the recipe below, the syrup is tested simply on a small plate before and after adding the fruit. Quick Info Total Time: not specified in the original recipe; the duration depends on the maceration time and how quickly the syrup thickens Preparation Time: at least 1 hour for the strawberries soaked in lemon juice Cooking Time: not specified exactly; the syrup and jam are boiled until thickened Servings: approximately 6 jars of 300 g Difficulty: easy Recipe Type: jam for pantry and dessert serving Ingredients 1.5 liters of water 1.5 kg of strawberries 2 kg of sugar Juice from 3 lemons Instructions 1. Wash the strawberries and remove the stems. Choose whole, firm fruit as much as possible, as they hold their shape better during boiling. 2. Place the strawberries in a bowl and sprinkle them with the juice from the 3 lemons. Gently mix so that the juice coats all the fruit. Let them sit for at least an hour. The lemon juice contributes to the flavor and helps the strawberries stay intact during cooking without easily breaking apart. 3. In the meantime, bring the water and sugar to a boil in a large pot. Allow the mixture to simmer until a thick syrup forms. If foam forms, remove it. 4. To test the syrup, place a few drops on a small plate. The syrup is ready when it becomes sticky, and the drops hold their shape without spreading immediately. In the original recipe, another sign is that the drops do not splatter when dripped onto the plate. 5. After soaking in lemon juice, add all the strawberries to the hot syrup. Boil them together until the syrup thickens again. 6. Stir gently from time to time to avoid crushing the fruit. Remove any foam that forms on the surface. The jam should not be boiled excessively, as the fruit can break apart and lose its whole appearance. 7. When the syrup has thickened again and the jam is ready, remove the pot from the heat. Cover it with a damp towel and let the jam cool slightly. 8. Pour the warm jam into clean jars with airtight lids. Seal the jars tightly, then place them upside down. Leave them like this after filling and sealing. 9. The jam can be served as is or alongside other dishes, including pancakes. Why I Make This Recipe Often I love this jam because it has a simple process and doesn’t require many ingredients. The strawberries remain visible in the syrup, and the lemon juice enhances both the flavor and texture. It’s handy in winter when it can be served straight from the jar without any further preparation. Tips and Variations Tips Use the freshest strawberries possible and avoid overly soft or damaged fruit. These will break down more quickly during boiling. Let the fruit soak in lemon juice for at least an hour. This step should not be rushed, as the lemon helps the strawberries maintain their shape. Do not stir the jam vigorously after adding the fruit to the syrup. Gentle and infrequent stirring, along with removing the foam, is sufficient. Check the syrup on a plate, not just by boiling time. The time may vary depending on the pot and heat intensity, while the consistency more clearly indicates if the syrup is thickened. Do not boil the jam longer than necessary. The strawberries can break down, and the jam may change texture. Fill the jars while the jam is still warm. After sealing them airtight, place them upside down, as indicated in the recipe. Substitutions No substitutions are provided for the ingredients in the original recipe. To maintain the flavor and texture of this jam, use strawberries, sugar, water, and lemon juice in the specified quantities. Variations The basic recipe is already simple and does not include other flavors or ingredients. If you want to preserve the character of this jam, it’s best not to add elements that would overshadow the taste of the strawberries and lemon. Serving Ideas The jam can be served plain, straight from the jar, or alongside pancakes. It can also be used in desserts that require a layer of jam, as long as the whole fruit texture is suitable for the specific dish. Frequently Asked Questions 1. Why are the strawberries soaked in lemon juice before boiling? The lemon juice serves two purposes mentioned in the recipe. It adds a pleasant flavor to the jam and helps the strawberries remain whole during boiling, preventing them from easily breaking apart. 2. How can I tell if the syrup is thickened? Place a few drops of syrup on a small plate. When ready, the syrup will be sticky, the drops will hold a round shape, and the splashes will not spread immediately. Before adding the fruit, the syrup should be thickened, and it should thicken again after boiling with the strawberries. 3. How long should the strawberries soak in lemon juice? At least one hour. This is the time indicated in the recipe. There is no need to boil or process them during this time; just let them soak in the lemon juice. 4. What should I do if foam appears on the surface? Carefully remove the foam, both during the syrup boiling stage, if necessary, and after adding the strawberries. There’s no need to stir the jam vigorously to remove it. 5. When should I put the jam in jars? After it has been boiled and the syrup has thickened again, remove the pot from the heat and let the jam cool slightly, covered with a damp towel. Then pour it warm into jars and seal them airtight. Nutritional Values The values are estimated. It is not possible to accurately calculate the intake for each jar, as the final quantity depends on how much water evaporates during boiling and how much syrup remains in the final product. For 100 g of jam, the estimate is approximately 250-350 kcal, depending on the final syrup concentration. The majority of the calories come from sugar. Approximate values for 100 g: Calories: 250-350 kcal Carbohydrates: 60-85 g Protein: approximately 0.3-1 g Fats: approximately 0-0.3 g This jam is not suitable for large consumption, as it contains 2 kg of sugar for the indicated amount of fruit. Values may vary based on serving size and how much the jam thickens. Storage and Reheating After filling and sealing, the jars are placed upside down. Once they have cooled, they should be stored sealed until ready for use. For winter storage, the jars must remain tightly sealed and kept away from heat until opened. After opening, the jam should be consumed gradually and stored in the refrigerator. The jam does not need to be reheated for serving. It can be consumed as is or alongside pancakes. If the syrup seems denser after storage, it can be left at room temperature for a while before serving, without boiling the fruit again.

Strawberry jam recipe

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