- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- Approximately 4 jars (200g each)
- Difficulty
- Medium
- Calories
- 55 kcal
Quick summary
“Shiny jam prepared with fresh strawberries macerated in granulated sugar and cooked slowly until the natural gelling point. The addition of chopped fresh mint leaves at the end provides an unmistakable herbaceous and aromatic contrast.”
What you need to know
- The prior maceration of 30 minutes extracts the cellular juices of the strawberry, dissolving the sugar without burning the pan.
- Lemon juice provides indispensable acidity to balance the sweetness and activate the natural pectin of the red fruit.
- Mint leaves added off the heat preserve the mentholated essential oils without becoming bitter during boiling.
Ingredients
Main
- kg Fresh and ripe strawberries
- g Açúcar cristal
- tablespoons Fresh lemon juice
- ramos Fresh mint leaves
Instructions
Principal
- Start by sterilizing the glass jars and their lids. Wash them well and boil them in water for 10 minutes, or roast them in the oven at 130°C for 15 minutes. Let them dry completely on a clean cloth. Professional technique is fundamental for food safety and the shelf life of the jam.
- Wash the strawberries carefully, remove the stems, and chop them into small pieces. If you prefer a jam with more fruit chunks, cut the strawberries into larger pieces. The most common mistake is not preparing the fruit well, which can compromise the final texture.
- In a large, heavy-bottomed pan, mix the chopped strawberries with the crystal sugar and lemon juice. Let it macerate for at least 30 minutes at room temperature. This process helps draw out juice from strawberries, intensifying jam flavor.
- Bring the pot to medium-high heat, stirring occasionally. When it starts to boil, reduce the heat to medium and cook for approximately 30-45 minutes, or until it reaches the jam point. Remove the foam that forms on the surface to ensure a clear and bright jam.
- To check the gel point, place a small portion on a cold plate (which you left in the freezer for 5 minutes). Wait 30 seconds and run your finger through the center; if the jam wrinkles, it is ready. The most important tip is to have patience at this crucial stage of the recipe.
- Turn off the heat and add the chopped fresh mint leaves, mixing gently. Mint adds an aromatic freshness that complements the strawberry. Remove the larger mint leaves before bottling, if you prefer a visually purer jelly.
- Carefully pour the hot jam into the sterilized jars, filling up to approximately 0.5 cm from the rim. Clean the edges of the jars with a clean cloth before closing the lids tightly. In simple terms: a good seal is essential for preservation.
- To vacuum seal (optional, but recommended for greater durability), boil the full and closed jars in a pot of water for 10 minutes after the jam has been bottled. Let them cool naturally to create a vacuum. Store in a cool, dark place.
Chef's tips
- Use a wide, thick-bottomed pan to speed up water evaporation without the jam sticking to the bottom.
- Remove the whitish foam that forms on the surface of the boil with a skimmer to obtain a translucent shine.
- Do the cold saucer test: place a drop of the cold candy and push it with your finger; if it wrinkles, the jam is at the right point.
Variations
- Version with whole pieces: reserve a third of the whole strawberries and add halfway through the cooking time in the pan.
- Version with pink pepper: add a teaspoon of lightly crushed pink peppercorns along with the mint.
- Vanilla version: add the zest of half a vanilla bean to the pot during the initial maceration with the sugar.
Substitutions
- Crystal sugar can be replaced with crushed demerara sugar or refined sugar, maintaining the proportion of 700 grams.
- Sicilian lemon can be substituted with fresh Tahiti lime squeezed on the spot, maintaining the three tablespoons.
- Fresh chopped mint can be replaced by torn fresh basil leaves or fresh thyme leaves.
How to store
Sterilized and vacuum-sealed jars last up to 6 months in a cool, dark, and airy place. After opening the package, keep under continuous refrigeration in the refrigerator and consume within 30 days, always using sterilized and dry spoons.
Can it be frozen?
The finished jam freezes with excellent stability for up to 6 months in suitable glass jars or BPA-free plastic containers. Leave two centimeters free at the top to support the expansion of the product when freezing.
What to serve with
Serve with sourdough toast, warmed brie cheese, aged Minas cheese, requeijão or plain yogurt.
Frequently asked questions
Why should fresh mint only be added after turning off the pan?
Boiling mint leaves destroys their fresh aroma and scorches the chlorophyll, leaving the candy bitter and dark.
How do I create a homemade vacuum seal in jars of hot jam?
Fill the boiling jam to the brim, close the lid firmly, and turn the jars upside down on a cloth for 20 minutes.
Is it possible to reduce the amount of sugar in this artisanal recipe?
Reducing sugar beyond 500 grams decreases shelf life and requires longer cooking time to reach the gel point.
How to identify the correct doneness of jam without a culinary thermometer?
Drop a spoonful onto a saucer taken from the freezer; when pushing with the fingertip, the jam should wrinkle without running.
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