This homemade strawberry jam is quick and easy, and the result often surpasses store-bought ones…
Don’t hesitate to ask the fruit and vegetable sellers at the end of the market whether they have any ripe strawberries leftover. Sometimes they’re unsalable and they’ll be happy to give you a low price for them.
So, preferably choose ripe strawberries because the more they are ripe, the more natural sugars they contain.
Carefully wash your strawberries in cold water without damaging them, then drain away any remaining water.
Remove the strawberry stems
Put 2/3 of the strawberries (keep 1/3 of the strawberries whole for cooking) in a large copper basin, a pot, or any other large container like a casserole dish or a large saucepan.
Add half the sugar (1 pound or 500 g).
Delicately mix everything to evenly distribute both strawberries and sugar. Don’t crush the strawberries at this stage.
Let it macerate from a few hours to a maximum of one night. The whole point is to let them release extra water content.
Then drain the sweetened juice out from the strawberries, set aside the flesh for cooking, and do not use the liquid for the jam (you can make a light syrup from it to avoid waste).
Strawberry jam cooking:
For 2 pounds (1 kg) of strawberries obtained after draining, add 1 pound (500 g) of sugar.
Cook the strawberries at a low simmer for approximately 30 minutes together with the remaining third of whole strawberries that you set aside.
Make sure the jam is well cooked:
To make sure the strawberries are well cooked, pour a tablespoon onto a cold plate and see if it sets. If it does, your jam is ready.
Turn off the heat and wait for a few minutes before potting.
Close and then invert the pots
Comments and variations on strawberry jams are welcome!
To make sure the strawberries are well cooked, pour a tablespoon onto a cold plate and see if it sets. If it does, your jam is ready.
