Strawberry Jam is the recipe I’ve decide to post this Saturday… Now that strawberries are ripe and sweet, you can make it and thus preserve their savor for the next months…
Even though I love Strawberry Jam, this is the first year I make it. Unfortunately we’ve already finished the first jar,m so I guess I will have to make it again in the next days… maybe in greater quantity 😉
I’m leaving for the weekend, we’re going to a nice farm in Cilento, I just hope the weather to be mild… Kisses!
Ingredients for 3 jars:
1 kg dof strawberries
500 g of buy Robaxin sugar
Preparation Time: 15 min
Cooking Time: 45 min
Total Time: 1 hour + 12 hours
Clean strawberries by rinsing them under a gentle stream of cold water, and then cut the caps off.
Dry them with some blotting paper.
Cut them in pieces and mix them with sugar and lemon zest and juice.
Cover the bowl with some plastic paper aqnd refrigerate for 12 hours.
Then you can start cooking. Put fruit in a pot, together with its juice.
Turn the gas on and bring to a point of boil.
Stir, scum, and cook for about 45 minutes.
Then blend your jem with a hand-held mixer.
Check if it’s ready by making the plate test: place some jam onto a cold plate and let cool down. Then, recline the plate: if the jam remains in place, it has set. Otherwise, more cooking time is needed.
Pour the jam into sterilized jars (see the guide).
Close the lids and turn the jars upside down, then let cool down.
Once completely cold, label your jars and store them into the cupboard.
Once opened, store them in the fridge.
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