There is a tiny tradition in my family, and I guess in almost every family in my country, where we make jam whenever we have a lot of fresh fruits. I do like to make it with my mom because I know exactly what ingredients we are putting in it so therefor it’s a lot healthier than the one you find in the stores. Strawberry jam is one of my favorites, but we do make some other types like, plums jam, blueberries jam or even quince jam, so if you have any jam request please leave them down below.
Let’s get into the recipe!
- 2 kg of strawberries
- 1 kg of white sugar
- the juice from 1/2 lemon
- some good jars with lids – I used 2 jars of 800 ml each
- Wash your jars and let them in your kitchen so they can reach the room temperature;
- Wash the strawberries very well and peal off any leaves or so. If your strawberries are to big you can cut them in half;
- Place them in a really big pot (like this one) and pour over the lemon juice & then add 1 kg of sugar all over them;
- Move the pot a little so the sugar gets to all the strawberries;
- Cover the pot with a clean cloth and let it sit for 8-10 hours (overnight);
- After the waiting is done, stir well so all the sugar on the bottom of the pot is combined with the fruits;
- Put it on the stove on a medium to low heat and stir whenever you can;
- You will see that it will develop something like a white foam on top, remove it with a stainless steel spoon;
- Boil your jam for about 20 minutes or so, you will see when it begins to change it color (taste it if you want);
- When it’s boiled, let it sit for 15 to 30 minutes then put it in you jars and close the lid very well;
- Let them cool down completely then store them where you want;
- The most important thing is that you should not leave the jam alone while boiling, as it can stick really quickly to the bottom of your pot;
It works amazing with rice boiled in milk, bread with butter and jam, some regular biscuits or with the yogurt cake that I’ve made – check out the recipe here.