strawberry jamWell, there are few things that makes us happier than eating a real good strawberry jam. There are as many recipes as there are cooks in this world. I thought that for the first jam recipe I would start by something really, really easy, and yet, really, really good. To be eaten with plain yogurt (vegan or not), on a toast, with pancakes or in a cake, this jam will not disappoint you.

If you are in the process of avoiding processed food, than I would suggest you to start by making your own jams. There are products that are difficult to find a replacement for and others that are extremely easy. This one is one of them. It is very easy, very fun, you can control what goes in them (including sugar quantities) and you can make them at the same time as you are cooking something else so it does not become time-consuming. As I always give some background check on each recipe, strawberries are cultivated since the 17th century, even if they are mentioned since Roman times for their alleged medical properties. Impossible to tell you though who invented the strawberry jam ;). Oh and before we start, remember: it is important to sterilize the jars if you are making more than one jar of jam (as there are no conservatives you have to make sure that bacterias won’t grow in your jam). Be cautious and don’t burn yourself on the process!

The How-To Strawberry JamStrawberry Light jam

Print Recipe
Strawberry Jam. Or why you will not buy industrial jam again. Yum
Course Dessert, Sweet
Prep Time 5 minutes
Cook Time 25 minutes
Servings
a lot of people
Ingredients
Course Dessert, Sweet
Prep Time 5 minutes
Cook Time 25 minutes
Servings
a lot of people
Ingredients
Instructions
  1. Start by taking the leaves out of the strawberries, than rinse them under running water.
  2. You need to cut the strawberries as you woud like to have them in your jam. Me, for example, I love to have big pieces of strawberries in my jam, therefore I cut the larger ones in 4 pieces and the smaller ones in 2.
  3. In a pot, put the strawberries, squeeze the juice of a lemon (watch out for the seeds) and add the 3 tablespoons of brown sugar. Let it cook on low fire for 25 minutes (or less if you feel they are ready earlier) and with a wooden spoon keep stirring.
  4. 15 minutes before you finish cooking your jam, put in the oven 2 small cleaned glass jars and the aluminum lids (make sure there is no paper, plastic or fabric on the lids) for 15 minutes at 180° to kill any potential bacteries. Watch out getting them out of the oven, they will be very hot!
  5. Turn the fire off. Paying a lot of attention, transfer the hot jam into the hot glass jars and close immediately without burning yourself. Let it cool down.
  6. Ready to eat! Bon appétit.
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