Strawberry Jam
Servings: 15 servings
- 2 pounds (1 kg) strawberries without green tops
- 1½ cup (300 grams) sugar
- 1 large (1 large) lemon the juice and peel
- Cut off strawberries stems. Rinse strawberries and cut them into small pieces. You need 2 pounds strawberries after cutting off the stems.Add strawberries to a bowl with 1½ cup sugar plus the juice and peel from 1 large lemon.
- Mix well with two spoons to distribute the sugar. Cover bowl and marinate in the fridge for 8 to 12 hours.
- Drain marinating juice and add it to a medium-sized pot.Simmer on medium-high heat for 20 to 30 minutes. The liquid should turn into a thicker strawberry juice.Add the diced strawberries and cook on medium heat for 20 more minutes, stirring occasionally.
- Turn heat off, give it a final stir to disperse the foam that might form on top and let cool down to room temperature. The jam cools as it thickens.
- Transfer jam into airtight jars and store in the fridge for up to 5 days.
TIPS
1. Select small, ripe, fully red strawberries - they provide the best sweetness and flavor. Avoid large, partially white berries that contain too much water, and remove any brown or damaged parts as these can cause spoilage.
2. Use lemon peel during marination - it adds a zesty flavor while releasing natural pectin that helps the jam set properly.
3. Stir frequently during cooking to prevent the jam from sticking and becoming bitter. For texture control, keep it runny for pancakes or thicken with agar agar or chia seeds if using in cakes and pies.
HOW TO MAKE A THICKER JAM?
To make a thicker strawberry jam for cakes and pies, add 2 teaspoons/5 grams of agar agar or 3 tablespoons/30 grams chia seeds with the strawberries.
SUBSTITUTIONS
- Strawberries: substitute blueberries, blackberries, and raspberries.
- Lemon: we recommend using an organic lemon since we let the peel marinate with the strawberries. Lemon peel contains pectin, which will help thicken the jam.
- Sugar: any sugar will work here, including cane sugar, coconut sugar, agave syrup, and maple syrup. We use white sugar.
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