- Prep
- 20 min
- Cook
- 50 min
- Total time
- 70 min
- Yield
- Approximately 4 jars (250ml each)
- Difficulty
- Easy
- Calories
- 60 kcal
Quick summary
“This classic jam uses prior maceration of the fruits with sugar and lemon to extract pectin and intensify the color. Slow cooking in a wide pot ensures a shiny texture, rustic pieces, and balanced acidity.”
What you need to know
- Cold maceration for 1 hour extracts the fruit juices and gradually dissolves the sugar crystals.
- Lemon juice activates the natural pectin of the strawberry and adjusts the acidity for safe preservation.
- Cooking without a lid allows controlled evaporation of the water until it reaches the consistent jelly point.
Ingredients
Main
- kg Fresh and ripe strawberries
- g Refined sugar (or demerara)
- tablespoons Fresh lemon juice
- teaspoon Lemon zest (optional)
Instructions
Principal
- Prepare the Strawberries: Wash the strawberries delicately and remove the stems (hulle). Dry them well. Cut larger strawberries in half or quarters to ensure even cooking and an interesting texture in the jam. Small strawberries can be left whole.
- Macerate with Sugar: In a large bowl, mix the chopped strawberries with the sugar and lemon juice. Cover and let rest in the refrigerator for at least 1 hour (ideally 4-6 hours or overnight). This process helps the strawberries release their natural juices, essential for gelling.
- Start Cooking: Transfer the strawberry mixture to a wide, heavy-bottomed pan. Place over medium-low heat. Stir occasionally until the sugar dissolves completely. The secret of this recipe is patience for a gradual and effective cooking.
- Boil and Reduce: Increase the heat to medium and bring the jam to a gentle, but constant boil. The professional technique is to cook without covering, stirring frequently to prevent sticking. Remove any foam that forms on the surface with a ladle, ensuring a clearer and tastier jam.
- Jam Setting Point: Continue cooking, stirring, for approximately 30-50 minutes, or until the jam reaches the gelling point. To test, place a small portion on a cold plate (taken to the freezer for 10 minutes). Wait 30 seconds and push with your finger. If it wrinkles, it's ready. The most important tip is not to be in a hurry.
- Finish and Bottle: Remove the pan from the heat. If desired, add lemon zest for an extra touch of aroma and freshness. Let the jam rest for 5 minutes before transferring to sterilized, still-warm glass jars. This helps to distribute the fruit pieces evenly.
- Sealing the Jars: Close the jars tightly and turn them upside down for 5 minutes (if they are hot and full) to create a natural vacuum. Then, return them to the normal position and let them cool completely before storing. This step is crucial for preservation.
Chef's tips
- Remove the white foam from the surface during boiling with a skimmer to keep the jam translucent.
- Do the cold saucer test: place a drop of cold jam and push with your finger; if it wrinkles, it's ready.
- Sterilize jars and lids in boiling water for 15 minutes and fill the jam while still hot to create a vacuum.
Variations
- Spiced version: add a cinnamon stick or two cardamom seeds during boiling in the pot.
- Version with mixed texture: keep half of the strawberries whole and chop the rest into small cubes.
- Aromatic version: add two sprigs of fresh thyme in the last 5 minutes of cooking and remove them when bottling.
Substitutions
- Refined sugar can be replaced by crystal sugar or demerara sugar keeping the weight of 750 grams.
- Lemon can be replaced with fresh Tahiti lime, dosing the amount so as not to make it bitter.
- Half of the strawberries can be replaced by fresh blackberries or raspberries for red fruit jam.
How to store
Vacuum-sealed jars last up to 6 months in a cool, airy place protected from sunlight. After opening the jar, keep refrigerated and consume within 30 days, always using clean utensils.
Can it be frozen?
The prepared jam can be frozen in suitable glass jars or specific plastic containers for up to 6 months. Leave 2 centimeters free at the top to support expansion during freezing. Thaw under refrigeration.
What to serve with
Perfect with slices of toasted sourdough bread, warmed brie cheese, rustic toast, or as a base for plain yogurt.
Frequently asked questions
Why should the pot remain uncovered during cooking?
The open pan allows water vapor to evaporate freely, concentrating the sugars and natural pectin of the fruit.
How to check the exact doneness of the jam without a culinary thermometer?
Drip a spoonful onto a saucer cooled in the freezer; when pushing with your finger, the surface should wrinkle without running.
How to prevent the jam from crystallizing once cooled?
The lemon juice added during maceration acts by inverting part of the sucrose, preventing the sugar from crystallizing in the jar.
Is it possible to drastically reduce the sugar in the recipe?
Reducing sugar shortens the shelf life and makes it difficult to reach the cutting point, requiring longer cooking time.
