Homemade Strawberry Jam (Print Version)
# Ingredients:
→ Berries
01 -
900 g fresh strawberries, hulled and halved
→ Sweeteners
02 -
800 g cane caster sugar
→ Acids
03 -
2 medium lemons, juiced (about 4 tbsp)
# Instructions:
01 -
Place strawberries in a heavy bottom saucepan and using a potato masher, crush the strawberries slightly until they release their juices.
02 -
Add sugar and lemon juice and place the pan over low heat. Stir gently until the sugar has completely dissolved.
03 -
Increase the heat to high and bring the mixture to a boil. Continue boiling, stirring frequently, until the mixture reaches 105°C on a kitchen thermometer.
04 -
If you don't have a kitchen thermometer, perform the 'plate test'. Place a small plate in the freezer for a few minutes. Take it out and spoon a small amount of jam onto the cold plate. Wait 30 seconds and push your finger through the jam. If it wrinkles and doesn't flood to fill the gap, it is ready.
05 -
Turn off the heat and let the jam sit for 15 minutes. Meanwhile, sterilize the jars.
06 -
Transfer hot jam to sterile jars, leaving about 1 cm headspace. Seal jars with wax discs and lids immediately.
07 -
Refrigerate once cooled. Depending on your jar lids, you may need to process your jam jars in boiling water for proper preservation.
# Notes:
01 -
This recipe yields a vibrant, chunky strawberry jam with perfect set and bright flavor.
02 -
For long-term storage, process filled jars in a boiling water bath for 10 minutes.