Strawberry jam

Name: Strawberry jam
Ingredients: 1 kg sugar; 600 g strawberries; 250 ml water; a pinch of lemon salt

Jam - Strawberry jam by Gratiana C. - Recipia

Strawberry jam requires a bit of patience right from the moment of picking. Strawberries are very delicate and can easily crush, so I gathered them carefully and didn’t wash them. For this recipe, the syrup is prepared first from sugar and water, then the fruit is added and simmered on low heat. The jam is ready when the syrup drips more slowly, in larger drops. Finally, a pinch of lemon salt is added, and then the jam is left to cool in jars until the next day. Quick Info Total Time: not specified in the original recipe; cooling in jars lasts until the next day Preparation Time: not specified Cooking Time: until the jam is thick enough; duration varies depending on boiling Servings: approximately the amount obtained from the ingredients below, divided into jars Difficulty: medium, due to the fruit's fragility and the stages of checking the syrup Recipe Type: homemade jam, suitable for pantry storage Ingredients 1 kg sugar 600 g strawberries 250 ml water a pinch of lemon salt Preparation Method 1. Carefully gather or prepare the strawberries Handle the strawberries gently, as they are very delicate and can crush easily. In this recipe, I didn’t wash them to avoid damaging them. If you pick them yourself, it’s important to gather them carefully and keep them for as little time as possible before preparation. 2. Prepare the syrup Put the sugar and water in a thick-bottomed pot. Place the pot on the heat and let the mixture boil until it bubbles 2-3 times. Do not add the strawberries from the beginning; they go into the pot after the syrup has started to boil. 3. Add the strawberries Place the strawberries into the hot syrup and reduce the heat to low. Let the jam simmer gently, without rushing the process. The fruit is delicate, and simmering on low heat helps to preserve it as much as possible during preparation. 4. Remove the foam As the jam begins to boil, foam will form on the surface. Skim it off with a spoon and remove it. Foam may appear again after the first removal, so keep an eye on the surface of the pot throughout the boiling process. 5. Check if the syrup is thick enough To check the texture, take a teaspoon of jam and place it on a small plate. Let the syrup drip from the spoon and observe how the drops fall. If they fall less frequently, at larger intervals, the syrup is thick enough. This is the check used in the recipe. There is no need to judge the thickness solely by the appearance in the pot, especially when the quantity is small on a spoon and may seem more fluid or thicker than it actually is. 6. Add the lemon salt When the jam is thick enough, add a pinch of lemon salt. Let it boil for about 5 more minutes, then turn off the heat and remove the pot from the stove. 7. Remove any remaining foam If any foam has formed after adding the lemon salt, skim it off with a spoon before pouring the jam into jars. 8. Pour the jam into jars Pour the jam into jars, then seal them with lids. Wrap the jars in a towel and let them cool until the next day. After they have cooled, store them in the pantry. Why I make this recipe often It’s worth preparing when I have enough strawberries, even though gathering and handling them before boiling requires attention. The recipe has few ingredients and does not involve complicated steps, but the result depends on checking the syrup and simmering on low heat. After cooling, the jam can be stored in jars and taken to the pantry for later use. Tips Do not wash the strawberries for this recipe, as they are very sensitive and can easily crush. This is also why they need to be picked and handled as carefully as possible. Use a thick-bottomed pot, as indicated in the recipe. The syrup is boiled first on its own, and the strawberries are added only after the sugar and water have come to a boil. Simmer the jam on low heat after adding the fruit. This way, you can more easily monitor the foam and gradually check the syrup's consistency. The spoon and plate test is done during boiling, not after the jam has completely cooled. Drops that fall at larger intervals indicate that the syrup is thick enough. Remove foam both during boiling and at the end, before filling the jars. In the recipe, the foam is skimmed off with a spoon. Substitutions For this recipe, there are no substitutions indicated for strawberries, sugar, water, or lemon salt. Changing the fruit would alter both the amount of juice and the time needed for the syrup to thicken. Lemon salt should not be replaced with another approximate amount. The recipe uses a pinch, added after the jam has thickened and before the last 5 minutes of boiling. Variations The basic recipe does not include other fruits or flavors. To preserve the original taste and proportions, prepare the jam only with strawberries, sugar, water, and lemon salt. The quantities can be kept exactly as presented: 600 g of strawberries to 1 kg of sugar and 250 ml of water. If the proportions change, it will no longer be possible to accurately judge the consistency based solely on boiling time, as this is not fixed. Serving Ideas Strawberry jam can be served plain, straight from the jar. It can also be used as a topping for bread, but the recipe does not impose a specific serving method. The important thing is that the jar is taken from the pantry and used after the jam has completely cooled. Frequently Asked Questions Should strawberries be washed before preparation? No, in the original recipe, strawberries are not washed, as they are very fragile and can easily crush. However, they should be picked and handled with great care. How long should the jam be boiled? The recipe does not specify a total boiling time. The jam is boiled until the syrup is thick enough, and this is checked by placing a teaspoon of jam on a small plate. When the drops drip and fall at larger intervals, the lemon salt is added, and it is boiled for about 5 more minutes. Why is the sugar boiled with water before adding the strawberries? Sugar and water first form the syrup. The strawberries are added after the mixture has come to a boil 2-3 times, then the heat is reduced for simmering with the fruit. What should I do if foam forms? Skim the foam with a spoon as it appears. After removing the pot from the heat, also skim off any foam that has formed before pouring the jam into jars. When should the jars be taken to the pantry? The jars are left wrapped in a towel until the next day to cool. After that, they can be stored in the pantry. Nutritional Values The values below are estimates and have been calculated for approximately 100 g of jam, based on the quantities in the recipe. The final amount may vary depending on how much liquid is lost during boiling. Calories: approximately 225-230 kcal Carbohydrates: approximately 56 g Protein: under 1 g Fat: almost 0 g Fiber: approximately 1-2 g Most of the calories come from the sugar used in the preparation. Strawberries contribute a smaller amount of carbohydrates and fiber, but the exact proportion depends on the amount of syrup remaining in the final product. Storage and Reheating After filling, seal the jars with lids and wrap them in a towel. Let them cool until the next day, then store them in the pantry, following the steps in the recipe. The jam is not reheated after preparation. It is used cold, straight from the jar. The recipe does not specify an exact shelf life, so it is important to monitor the condition of the jam after opening and to use jars stored properly in the pantry.

Strawberry jam

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