Strawberry Jam
How do you make homemade strawberry jam?
Wash and chop ripe strawberries; cook them with sugar over medium-high heat until boiling. Reduce the heat, add vanilla, and cook for 35-40 minutes, stirring frequently until thickened. Jar the hot jam in sterilized jars, close them, and place them upside down to create a vacuum seal before letting them cool completely.
I love strawberry season because I can make my jams with very little sugar, which I will be able to enjoy for the rest of the year. The secret to an excellent jam is making it with very fresh, ripe fruit.
The screen will not turn off while you cook.
Servings: For 500 g of jam (2 medium jars)
Ingredients
- 800 g very ripe, firm strawberries
- 1 pinch of vanilla powder or half a vanilla bean
- 175 g sugar
Instructions
Start by gently washing the strawberries.
Dry them carefully.
Remove the stems and cut them, not too thinly.
Transfer them to a high-sided pot, add the sugar, stir well, and turn the heat to medium-high.
When it starts to boil, lower the heat, add the vanilla powder (if using a bean, split it in half and add the inner seeds), and cook for 35-40 minutes, stirring often. If foam forms, do not worry; it is normal.
When, while stirring, you can see the bottom of the pot, turn off the heat.
Jar it while still hot in sterilized jars, filling them one by one and closing them immediately, until all the jam is used.
Turn them upside down and let cool.
Note: The cooking time is relative, because it depends on the amount of liquid released by the strawberries, as well as the width and material of the pot, so it could be a little less.
Enjoy your meal!
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- 800 g very ripe, firm strawberries
- 1 pinch of vanilla powder or half a vanilla bean
- 175 g sugar