Strawberry jam recipe

Name: Strawberry jam recipe - Romina M.
Ingredients: Strawberry jam recipe: 5 kg of fresh; sweet strawberries; 1.5 kg of sugar; a lot of love and patience.

Jam - Strawberry jam recipe by Romina M. - Recipia

Strawberry jam is one of the preserves I make when I find ripe, sweet, and fragrant fruit. The recipe is simple but requires time: the strawberries sit overnight with sugar, then they are slowly cooked in the oven and simmered a bit on the stove. This way, there’s no need for constant stirring, and the fruit mostly remains whole. From 5 kilograms of strawberries, you get a suitable amount for jars to keep in the pantry until winter. Quick Info Total time: approximately 16 hours and 30 minutes, excluding the 24 hours of dry resting after filling the jars Preparation time: about 12 hours for macerating the strawberries with sugar, plus washing and cleaning the fruit Cooking time: about 4 hours in the oven and an additional 30 minutes on the stove Servings: the number of jars is not specified and depends on how much the jam reduces Difficulty: easy Recipe type: pantry preserve Ingredients 5 kg of fresh, sweet strawberries 1.5 kg of sugar A lot of patience and attention to the steps Preparation method 1. Quickly wash the strawberries Put the strawberries under running water and wash them quickly. Don’t leave them in water for too long, as they can lose their flavor and absorb moisture. After washing, remove the green tops. 2. Layer the fruit with sugar Use an 8-liter pot. Place a layer of strawberries, then a layer of sugar, and continue alternating fruit and sugar until you finish. The last layer can be sugar. Leave the pot from evening until morning, about 12 hours. During this time, the sugar will gradually dissolve, and the strawberries will release their juice. There’s no need to start cooking immediately after layering the ingredients; this resting period is part of the recipe. 3. Cook the jam in the oven Before placing the pot in the oven, preheat the oven. Then, put the pot in and let the jam cook at a moderate heat for about 4 hours. Cooking in the oven is easier to monitor than continuous boiling on the stove. Additionally, the fruit is handled less and remains whole to a greater extent. There’s no need to stand and stir constantly. 4. Simmer the jam on the stove After about 4 hours, take the pot out of the oven and place it on the stove. Continue simmering on low heat for another 30 minutes. This final step completes the cooking of the jam. Avoid high heat so that the jam doesn’t stick and the fruit doesn’t get crushed unnecessarily. 5. Prepare the jars While the jam is simmering, wash the jars and let them dry. It’s important that they are clean and completely dry before filling. 6. Fill and seal the jars When the jam is ready, place a knife blade under each jar before filling. Fill the jars with jam, then seal them. Leave the jars to rest in a dry place for 24 hours. After this period, you can move them to the cellar or pantry, where they will stay until serving. Why I make this recipe often I love this method because it doesn’t require constant stirring or constant supervision of the pot. The strawberries sit longer in the syrup made from sugar and their own juice, and the slow cooking helps keep the fruit whole. It’s also a practical recipe for the beginning of the strawberry season when the fruit is abundantly available. Once jarred and left to rest, the jam can be stored for the cold months and used gradually. Tips Choose fresh, sweet strawberries, free from damaged fruit. Their quality directly affects the taste of the jam, especially since the recipe has only two main ingredients. Wash the fruit quickly; don’t keep them in a bowl of water. After washing, remove the green tops and let them drain before putting them in the pot. Adhere to the approximately 12-hour time for the strawberries to sit with the sugar. The sugar needs time to dissolve and form syrup before cooking. Use an 8-liter pot as specified in the recipe. The strawberries and sugar take up a lot of space at first, and the pot needs to be large enough. During the 4 hours in the oven, maintain moderate heat. After removing the pot, continue with the 30 minutes on low heat without rushing the boiling. Wash the jars while the jam is cooking so they are dry when you reach the filling stage. Substitutions In this recipe, I wouldn’t substitute the strawberries, as the amount of sugar and cooking time are set for 5 kg of fruit. Other fruits may have different water content, texture, and cooking time. Sugar is the ingredient used for sweetness and for forming syrup. An alternative is not indicated in the source, so the recipe remains with 1.5 kg of sugar. Variations The basic recipe is simple and does not include other ingredients. To preserve the original taste and proportions, the jam is made only from strawberries and sugar. The quantity can only be prepared in the proportions given in the recipe. If a smaller quantity is desired, the ingredients should be reduced proportionally, but the source does not specify a different cooking time for a smaller amount. For this reason, the cooking time should be monitored closely. Serving ideas Strawberry jam can be served plain on bread after it has cooled and been placed in the jar. It’s also suitable for breakfast or for desserts that require a layer of jam. It can be taken from the pantry as needed, in the desired quantity. The opened jar is used gradually, keeping the rest refrigerated. Frequently Asked Questions 1. Can I leave the strawberries with sugar for less than 12 hours? The recipe recommends that the fruit sit from evening until morning, about 12 hours. During this time, the sugar dissolves, and the strawberries release their juice. To maintain the original steps, it’s best to adhere to this period. 2. Why is the jam cooked first in the oven? Oven cooking reduces the need for continuous stirring. The jam cooks slowly, and the fruit is handled less, which helps keep them as whole as possible. 3. Is it necessary to stir the jam during the 4 hours in the oven? The recipe is designed to avoid the worry of stirring at this stage. After the 4 hours, the pot is removed, and the jam is simmered for another 30 minutes on low heat on the stove. 4. How many jars come from 5 kg of strawberries? The exact number is not specified. It depends on how much liquid evaporates during cooking and the capacity of the jars used. 5. How long should the jars rest in a dry place? The jars should rest for 24 hours in a dry place. After that, they can be stored in the cellar or pantry. Nutritional values The values below are estimates and have been calculated based on 5 kg of strawberries and 1.5 kg of sugar. They may vary depending on how much the jam reduces during cooking and the size of the serving. For 100 g of jam, the estimate is: Calories: approximately 115-125 kcal Carbohydrates: approximately 29-31 g Of which sugars: approximately 28-30 g Proteins: approximately 0.3-0.5 g Fats: approximately 0.1 g Fiber: approximately 1-2 g The jam contains most of its calories from the added sugar. Since the recipe does not include oil, butter, nuts, or other fatty ingredients, the fat content is very low. Storage and reheating After filling and sealing, the jars are left for 24 hours in a dry place. They are then moved to the cellar or pantry, in a suitable location for preserving preserves. The recipe is intended for storage in jars, not for immediate consumption in full. If you want to use a jar, open it and take the necessary amount. The jam does not need to be reheated to be served.

Preparation

Strawberry Jam Recipe: Quickly wash the fruits under running water (to preserve their aroma) and remove the leaves. In an 8-liter pot, layer the fruits alternately with sugar and let it sit overnight (or vice versa - about 12 hours), so the sugar completely dissolves. When you want to make the jam, preheat the oven and place the pot inside at a moderate heat for about 4 hours; this way, you won't have to stir, and the jam will be more aromatic with the fruits remaining whole. Remove the pot from the oven and simmer on low heat for 30 minutes. Meanwhile, wash the jars and let them dry. When the jam is ready, place a knife blade under the jar and fill them, seal them, and leave them in a dry place for 24 hours. Store the jars in the cellar/pantry and wait to enjoy the delight in winter if you have patience!

Strawberry jam recipe

Preparation

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