Strawberry Jam. Or why you will not buy industrial jam again.
Start by taking the leaves out of the strawberries, than rinse them under running water.
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.
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.
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!
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.
Ready to eat!
(Visited 284 times, 1 visits today)