With strawberry season over, you might want to save some for the winter. This is how you make strawberry jam.
Winter is ahead and fresh strawberries will become hard to find. But with the right strawberry jam recipe, you can save the tastiest strawberries from the summer and enjoy them all winter long.
Strawberry jam can be enjoyed in so many ways; as a sandwich spread, cake and pastry filling, or even just straight out of the jar.
Making your own strawberry jam at home is easy, and shouldn’t take more than an hour if you’re well prepared.
- 1 Kilogram fresh strawberries
- 5 Cups white sugar
- ⅓ Cup lemon juice
You’ll have to start with cleaning and crushing your strawberries. After rubbing them thoroughly under running water, place them in a big bowl and crush them to the size, thickness and consistency you want.
Keep in mind that if you that the consistency and number/size of chunks in your jam will depend on how well you crush them.
Then you should add the sugar, mix it in well. You can either let the mixture sit for a couple of hours, or proceed directly to the cooking part.
Pour your mixture into a heavy-bottom saucepan and stir it over low heat until the sugar is completely dissolved. Once done (shouldn’t take more than 5-7 minutes), add the lemon juice and turn up the heat to medium high (just over 100 degrees Celsius).
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While continuously stirring, let the jam boil rapidly for about 5 minutes, then turn off the heat.
Now, you’re jam should be ready to pour into jars for storage. First, you should make sure that your jars are clean, sterile, and not to cold (they could crack otherwise).
If you’re planning to eat the jam right away, go ahead and enjoy. But you if you plan on storing them, you need to process the jars first.
Pour the strawberry jam into the jars, leaving 2 centimeter space between the jam and the lid. Seal the jars and place them in a water bath canner and boil for 10 minutes.
Now you’re all set for the winter (and every other season or time). Enjoy your jam and let us know how it tastes!