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Homemade fresh strawberry jam

Based on 2 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This is a wonderful strawberry delight! The jam can be kept in a cool, dark place for up to two years if properly sealed. Otherwise, keep it in the fridge for up to one month.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
1 kg strawberry
lemon
500 g gelling sugar
Metric
Imperial

Utensils

  • plate (small)
  • cutting board
  • knife
  • fine grater
  • pot
  • glass jar

Nutrition per serving

Cal
227
Protein
1 g
Fat
0 g
Carb
58 g
  • Step 1/2

    • 1 kg strawberry
    • lemon
    • 500 g gelling sugar
    • plate (small)
    • cutting board
    • knife
    • fine grater
    • pot

    Place a small plate in the freezer. Hull strawberries. Zest lemon, then juice half of it. Add strawberries, lemon zest and juice, and gelling sugar to a pot, stir to combine, and let macerate for approx. 1 hr.

  • Step 2/2

    • glass jar

    Transfer pot to the stove and bring to a boil over medium-high heat, skimming off any foam from the top. Let the mixture simmer for approx. 2 - 3 min. Spoon some jam onto the cold plate from the freezer and run a finger through it. If the jam splits, it’s ready. Spoon into sterilized jars and keep in the fridge for up to a month. Enjoy!

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