Ingredients with Measurements:
- 2 pounds of fresh strawberries, hulled and chopped
- 2 cups of granulated sugar
- 1/4 cup of fresh lemon juice
- 1 teaspoon of lemon zest
Special equipment needed:
- Large pot
- Wooden spoon
- Mason jars with lids
Step-by-step instructions:
1. In a large pot, combine the chopped strawberries, sugar, lemon juice, and lemon zest.
2. Stir the mixture over medium heat until the sugar dissolves.
3. Increase the heat to high and bring the mixture to a boil.
4. Reduce the heat to medium-low and let the mixture simmer for 30-40 minutes, stirring occasionally.
5. Skim off any foam that forms on the surface of the jam.
6. To test if the jam is done, place a small spoonful on a plate and let it cool. If it thickens and holds its shape, it is ready.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Ladle the jam into sterilized mason jars, leaving about 1/4 inch of space at the top.
9. Wipe the rims of the jars with a clean cloth and seal with the lids.
10. Place the jars in a pot of boiling water for 10 minutes to ensure a proper seal.
11. Remove the jars from the water and let them cool to room temperature.
12. Store the jars in a cool, dark place for up to 1 year.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking, boiling water for sealing jars
Serving size:
Makes about 4-5 cups of jam
Nutritional information:
Per 1 tablespoon serving:
Calories: 50
Total Fat: 0g
Sodium: 0mg
Total Carbohydrates: 13g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh.
- You can substitute lime juice for the lemon juice.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Add a tablespoon of balsamic vinegar for a tangy twist.
- Add a teaspoon of vanilla extract for a sweet flavor.
Tips and tricks:
- Use a wooden spoon to stir the jam to prevent it from sticking to the pot.
- Skim off any foam that forms on the surface of the jam to ensure a smooth texture.
- Sterilize the mason jars by boiling them in water for 10 minutes before filling them with the jam.
- To make the jam thicker, add a tablespoon of pectin.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the jam, place the jar in a pot of hot water until the jam softens.
Presentation ideas:
Serve the jam in a small bowl with a spoon for spreading.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the jam with toast, scones, or biscuits.
Suggested side dishes:
Serve the jam with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the jam is too thin, add a tablespoon of pectin and let it simmer for a few more minutes.
- If the jam is too thick, add a tablespoon of water and let it simmer for a few more minutes.
Food safety advice:
- Always sterilize the mason jars before filling them with the jam to prevent bacteria growth.
- Store the jars in a cool, dark place to prevent spoilage.
Food history:
Strawberry jam has been a popular preserve for centuries, with evidence of strawberry cultivation dating back to ancient Rome.
Flavor profiles:
Sweet, tangy, and fruity.
Serving suggestions:
Serve the jam as a breakfast spread or as a dessert topping.
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