Description
Fresh berries and sugar mingle into a bubbling, fragrant pot of jam, their sweet aroma filling the kitchen as the mixture thickens to a shiny, spreadable consistency.
Ingredients
- 500 g fresh strawberries
- 400 g granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp unsalted butter
Instructions
- Wash the strawberries under cold running water and remove the green tops.
- Hull and quarter the strawberries, then place them in a heavy-bottomed saucepan.
- Sprinkle the sugar over the strawberries and let them sit for 30 minutes to macerate.
- Add the lemon juice and heat the mixture over medium heat, stirring until the sugar dissolves.
- Bring to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.
- Skim any foam from the surface with a spoon to achieve a clear jam.
- To test for set, place a small drop on a cold plate; if it wrinkles when pushed, the jam is ready.
- Stir in the butter to minimize foaming and remove the pan from heat.
- Carefully ladle the hot jam into sterilized jars, seal immediately, and let cool to room temperature.
Notes
- Ensure jars and lids are properly sterilized to prevent contamination.
- Skimming foam results in a clearer jam with a smoother texture.
- Store unopened jars in a cool, dark place for up to 1 year.
- Once opened, keep refrigerated and use within 3 weeks.