Jam (Strawberry Jam)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesJamStrawberryFromScratchFruitPreserveSweetSpreadBreakfastHomemade
Nutrition (per serving)
200Calories
0 gProtein
50 gCarbs
0 gFat
48 gSugar
10 mgSalt
Ingredients
- 1 kg Fresh strawberries (hulled & halved)
- 800 g (adjust for sweetness) Granulated sugar
- 2 lemons (about 80 ml) Lemon juice
- 1 packet or 50 g Pectin (optional for quicker set)
Method
- Wash strawberries → hull & halve large ones → place in large pot → mash lightly to release juices.
- Add sugar + lemon juice → stir → let sit 1–2 hours (or overnight in fridge) until sugar dissolves and juices flow.
- Bring mixture to boil over medium-high → skim foam → reduce to rolling boil.
- Boil 15–25 min, stirring occasionally → test set (wrinkle test on chilled plate or 105°C thermometer) → add pectin if using & boil 5 more min.
- Remove from heat → let rest 5–10 min → ladle into sterilized jars → seal while hot → cool upside down for vacuum seal.
- Store in cool dark place up to 1 year (refrigerate after opening). Makes 3–4 jars — vibrant, chunky strawberry jam.
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