Por
Master Receita Solta
"This homemade strawberry jam uses fresh fruits slowly cooked with crystal sugar and lemon juice. Provides natural unctuous consistency without the need for industrial preservatives."
- Lemon juice activates the strawberry's natural pectin and balances the syrup's sweetness during boiling. - Cooking in a heavy-bottomed pot for 30 minutes evaporates the water and concentrates the sugars at the correct point. - Bottling the jam while still hot in sterilized glass jars creates a protective vacuum when cooling the lid.
Wash the strawberries well, remove the leaves, and cut them into small pieces.
Place the strawberries in a large pan and add the sugar and lemon juice.
Take to medium heat, stirring occasionally until the sugar dissolves.
Increase the heat and let the mixture boil for about 30 minutes.
During boiling, stir regularly to prevent the mixture from sticking to the bottom of the pan.
For a more homogeneous jam, you can use a blender and beat quickly.
Perform the point test: place a spoonful of the jam on a cold plate and tilt it. If the jam doesn't slide, it's ready!
Pour the hot jam into previously sterilized glass jars.
Close the jars and let cool at room temperature.
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- Strawberry jam with pepper: add half a seeded, finely chopped chili pepper to the boil. - Aromatic touch: add an opened vanilla bean or a cinnamon stick during the first 15 minutes. - With rustic pieces: mash only half of the strawberries and leave the other half in whole pieces.
- Refined sugar can be substituted with demerara sugar or crystal sugar keeping the 500 g ratio. - Persian lime juice can be swapped for lemon juice or two tablespoons of apple cider vinegar. - Fresh strawberries can be replaced by frozen strawberries without thawing beforehand.
Sterilized and vacuum-sealed jars last up to 6 months in a dry and airy place away from light. After opening the glass jar, store under refrigeration in the fridge and consume within a maximum of 20 to 30 days.
You can freeze the already cooled jam in BPA-free plastic containers leaving 2 cm of space at the rim for up to 6 months. The high sugar content prevents rigid freezing; thaw directly in the refrigerator.
Pairs with sourdough toast, fresh Minas cheese or cured Canastra cheese, and dry crackers. It also serves as a cold syrup for plain yogurt, cheesecakes, or simple homemade cakes.
Strawberry has low acidity and little natural pectin; lemon provides the ideal acidic pH for the jam to reach a firm consistency.
Boil the jars and metal lids submerged in water for 15 minutes and let them dry naturally on a clean cloth before filling.
You can reduce to 300 g, but the jam will be less thick and the durability outside the refrigerator will be lower due to less osmotic preservation.
Return the mixture to the pan over low heat with half a cup of warm filtered water, stirring until dissolved and the fluid consistency is recovered.
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