This small batch of strawberry jam is super simple and only requires three ingredients and there is no special required. The first ingredient you are going to need obviously is fresh strawberries, abut two pounds, washed and rinsed. Chop those strawberries, just scoop the top, the leafy part out of the strawberry and then using the melon baller part, roughly chop the berries into pieces. Once you get your strawberries topped and chopped in a large bowl, you are going to add some lemon juice. Use a large lemon and you are only going to need half of that, using a fork, juice that into the strawberries. The next thing you are going to add two cups of granulated sugar then macerate the strawberries. The sugar is going to help release all of the water and moisture in the berries, go ahead and make sure all your strawberries are completely coated in the sugar.
After you are done mixing, let that rest for about an hour or so, you can even let that rest overnight in the refrigerator. Once they are fully macerated, the strawberries will produce juice from the sugar, its pure delicious at this point. Transfer that to a large pan because you are going to cook them. Make sure your pan is big enough and put it on medium high heat and bring that to a boil, stirring constantly throughout this process. Cook that down until it is the proper consistency, once the mixture has come to a boil, adjust the heat to low so it doesn’t start sticking and burning on the bottom. Cook thet for about twenty minutes or so then about halfway through. To check if the strawberry is ready when it’s done cooking at the right temperature, the form on top will stop when you stir.
A second way to know if it’s done is the sound of the boiling is going to change, it’s going to sound like its boiling something sticky. Once your strawberry lam is done transfer them into jars and make sure your jars are also hot. Put boiling water into the jars and let them sit for a good ten minutes before you pour the jam in. Once done, you are going to place them into the fridge until cold and sticky and you can use them in whatever you want.
- 1 kg Strawberries hulled
- 4 cups Sugar, Caster
- 4 tbsp Lemon Juice
- In a heavy-based saucepan crush the strawberries with a potato masher.
- Add sugar and lemon juice. Stir over low heat until the sugar is dissolved.
- Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 105 C.
- Transfer to hot sterile jars, leaving 1cm headspace, and seal. Process any unsealed jars in a water bath.
- If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.