Homemade Strawberry Jam: Bursting with Fresh Sweetness!
The Secret to Making the Best Strawberry Jam at Home
Enjoy fresh and delicious homemade strawberry jam using abundant seasonal strawberries. You’ll experience a rich, deep fruit flavor incomparable to store-bought versions, perfect for spreading on toast, mixing with yogurt, or topping desserts. Make delightful home-baking memories with your family!
Ingredients
- 1kg fresh strawberries
- 1kg granulated sugar (equal weight to strawberries)
Cooking Instructions
Step 1
First, it’s crucial to prepare the fresh strawberries meticulously. Place the strawberries in a bowl with a little baking soda and gently rub them clean. Rinse thoroughly under running water to remove any remaining baking soda and impurities. Remove all the stems and lightly pat them dry with paper towels before use.
Step 2
This step is key to determining the jam’s texture. If you prefer a smooth jam, use a food processor or blender to purée the prepared strawberries. If you like some chunks, you can chop them into desired sizes with a knife. Combine the puréed strawberries and sugar in a pot and mix well.
Step 3
As the jam cooks, foam will form on the surface. This foam can make the jam look cloudy and affect its flavor. Once it starts to boil, use a spatula or skimmer to carefully remove all the foam from the surface. Repeating this process will result in a clear, beautifully colored strawberry jam.
Step 4
Since you’ll be bottling the jam immediately after it’s done, it’s essential to sterilize your glass jars in advance. Wash the jars and lids thoroughly, then sterilize them by boiling in water (heatproof jars only) or using the sanitize cycle on your dishwasher. Make sure they are completely dry before filling to prevent spoilage.
Step 5
Continue to cook the jam, skimming off the foam as it appears. It’s important to stir occasionally with a wooden spoon to prevent the jam from sticking to the bottom of the pot. You’ll notice the mixture gradually thickening and less white foam rising.
Step 6
Here’s a fun way to check if the jam is ready! When the jam has thickened considerably, prepare a cup of cold water. Drop a spoonful of the hot jam into the water. If the jam holds its shape and doesn’t spread out, it’s nearly done. If it dissolves, it needs to cook a bit longer.
Step 7
Once the jam reaches your desired consistency, turn off the heat. I stopped cooking at this point. If you prefer a firmer, thicker jam like store-bought versions, feel free to simmer it for an additional 5-10 minutes to evaporate more moisture. The longer you cook it, the thicker it will become.
Step 8
After turning off the heat, let the jam cool slightly to allow some of the steam to dissipate. While still hot, carefully ladle it into your prepared sterilized jars. Fill the jars to the brim and seal them tightly. This creates a vacuum seal, helping to preserve the jam for longer. Let them cool completely before refrigerating.
