Strawberry Jam – Well Worth the Effort of Making It
I was hesitant about including this Strawberry Jam recipe on my blog. And it was not about me being uncertain of the taste as the confiture is indeed tasty. I was just unsure how many people would be interested in spending 2-3 days preparing it. I was also aware that some people might have been put off by the amount of sugar used to make this preserve.
But the 2-3 days doesn’t mean slaving for 48-72 hours in the kitchen. You only need to spend 30-60 minutes each day and most of that time is about keeping an eye on the Strawberry Jam while it cooks. And as far as the amount of sugar is concerned, if you want to have real confiture that keeps for longer (till the next strawberry season), you simply have to use that amount. And the taste of homemade jam is just irreplaceable!
I have to confess that it took me a long time to get ready to make jam for the first time – it was only just 3 years ago. But since then I can imagine neither June without making it nor a long winter without enjoying a toast or a pancake with Strawberry Jam as this reminds me of a sunny and warm Summer.
Put the strawberries into a colander, rinse them thoroughly under running cold water, drain and preferably leave them for some time to dry.
Once ready, remove the green tops, transfer to a non-metallic bowl and cover with sugar; leave for several hours/overnight.
The next day transfer the strawberries with sugar to a pan, add the lemon juice and rind, bring to boil; lower the heat and cook for 30 minutes. If you have to stir the jam, do it gently, so you don’t break the strawberries. Additionally, if there is scum on top, please remove it.
Leave the jam in a cold place for approx. 24 hours.
The next day remove the strawberries from the syrup (the lemon rind should be left in the liquid), keep them aside and bring the syrup to a boil.
Boil it on medium-high heat for 30 minutes, add the strawberries back and boil for 10-20 minutes more until the confiture reaches the right consistency.*
Pour the jam into prepared jars**, cover with lids, seal and put all the jars upside down on a towel, then cover them with the towel tightly. If you spill any of the confiture on top of the jar, clean it well.
Keep the jars covered for a few hours. Afterwards, you can keep them in a cool place for up to a year.
* This is the way to check if the jam has reached the right consistency:
Put 1-2 saucers in a freezer for at least 30 minutes.
After you simmered the jam for 30 minutes (step 4), take one saucer from the freezer, spoon a bit of jam on it and leave it for 1-2 minutes. If there is a skin on top that wrinkles when you touch it, the confiture is ready. If not, you have to cook it for a few minutes longer and re-test.
** There are many ways of sterilizing jars, but this is the one I have already used for a few years:
wash jars and lids very well,
put them in a big bowl,
a minute or so before you are ready to put your jam in jars, pour boiling water into the bowl with jars,
after at least 30 seconds gently take one jar from the bowl and pour in the jam,
the jars will be very hot, so you have to use an oven glove to hold them.
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Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.