Strawberry jam

Name: Strawberry jam
Ingredients: 1 kg strawberries; 750 g sugar; 1/4 teaspoon citric acid

Jam - Strawberry jam by Mona F. - Recipia

Strawberry jam is cooked in batches, two cups at a time, and poured hot into jars; one kilogram of fruit fills three small jars. Sugar is mixed into the crushed strawberries, and cooking in batches leaves it thick but still spreadable. When choosing strawberries, I look for ripe ones without soft spots. Preparation: 20 minutes. Cooking: about 30 minutes. Resting: 12 hours and 30 minutes. Total time: 13 hours and 20 minutes. Servings: 3 jars. Approximately 1,075 kcal and 2 g protein per serving.

Ingredients

1 kg strawberries
750 g sugar
1/4 teaspoon citric acid

Preparation

1. Wash and hull the strawberries, then put them in a large bowl. Add the sugar and crush the fruit with your hands until the sugar dissolves. Set the mixture aside for 30 minutes. 2. Wash the jars and lids, then rinse them with hot water for a few minutes. 3. Put 2 cups of the mixture at a time in a small saucepan or another suitable pot. Cook over medium heat, stirring; once it starts to boil, cook for another 7-8 minutes. Turn the heat to low and cook for 2 more minutes, until the foam subsides. Repeat with the whole mixture, in batches of 2 cups. Cooking takes about 30 minutes in total. 4. Test a drop on a white plate. If it is pale pink and thin, cook the batch for a few more minutes; if it is darker and thicker, it is ready. 5. Divide 1/4 teaspoon of citric acid among the three jars, adding a pinch to each. Pour in the hot jam. If a jar is not full after a batch, put the lid on and top it up with the next batch. 6. Tighten the lids, set the jars upside down on a towel and cover them. Leave them to cool until the next day, about 12 hours, then store them in the pantry.

Notes

I spread it on toast, with nothing else. Small, firm strawberries are quicker to hull; very soft ones release more juice and may take longer to cook. For acidity, you can replace the citric acid with 30 ml lemon juice. Unopened jars keep in the pantry; once opened, keep them in the fridge for no more than 3 days. Sometimes a lid does not pull down properly as it cools; keep that jar in the fridge.