The strawberry is in its best season! By making it jam, we keep its wonderful aroma and delicious taste in the jar for the next months. What a better festive dessert for Christmas than a Pavlova? Of course, this is only applying if you are not tempted to eat all the jam at once.
My advice: Make this jam 3 times, every 15 days. This way you will have the last jars for the winter. The first dose I did ran out in the first week. There was nothing left from the second dose too, but luckily, I had some jars given to friends, so I saved myself from some extra calories and my 3rd dose is starting to decrease noticeably.
Alternatively, with this jam, you can make a strawberry sauce so that you can put it on your homemade quick & easy ice cream, either inside the ice cream, or on top for garnishing with nuts.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Wash thoroughly the strawberries, remove the green leaves and chop them. Place them in a glass container with lid, pour the sugar on top, close the lid and place them in the fridge for about 8 hours.
Put the mixture with the strawberries and sugar in a saucepan. As you will see, they have released enough liquid and most of the sugar has melted.
Turn on the stove on medium to low heat and stir frequently.
When it boils enough, about 10 minutes later, we can use a hand blender to puree part of the strawbbeeries if we want. In case we want to make strawberry sauce, puree them all.
Continue to stir over low heat until it thickens. About 20 more minutes.
Add the lemon juice and let it boil for about 5 more minutes, stirring constantly.
Because it doesn't have much sugar, our jam becomes a little thin. If we let it boil longer it will become thicker but its color will become darker.
Pour the jam in the sterilized glass jars, close the lid tightly and place them upside down on a kitchen towel until they cool. (this is what you call canning and it helps preserve them).
Ingredients
Directions
Wash thoroughly the strawberries, remove the green leaves and chop them. Place them in a glass container with lid, pour the sugar on top, close the lid and place them in the fridge for about 8 hours.
Put the mixture with the strawberries and sugar in a saucepan. As you will see, they have released enough liquid and most of the sugar has melted.
Turn on the stove on medium to low heat and stir frequently.
When it boils enough, about 10 minutes later, we can use a hand blender to puree part of the strawbbeeries if we want. In case we want to make strawberry sauce, puree them all.
Continue to stir over low heat until it thickens. About 20 more minutes.
Add the lemon juice and let it boil for about 5 more minutes, stirring constantly.
Because it doesn't have much sugar, our jam becomes a little thin. If we let it boil longer it will become thicker but its color will become darker.
Pour the jam in the sterilized glass jars, close the lid tightly and place them upside down on a kitchen towel until they cool. (this is what you call canning and it helps preserve them).
Tips:
- It is necessary to sterilize the jars for our jam & dessert be sterile (see here how). We fill them as soon as the jam/dessert is ready and close the lid tightly and place them upside down on a kitchen towel until they cool. This is called canning and helps preserve them. This is how we do both for spoon sweets such as Orange sweet spoon and Carrot sweet spoon and also for jams, such as orange jam.
- Make the strawberry jam to use in my favorite sweet Pavlova, but also in Cheesecake, birthday cake, cupcakes, ice cream .
Good Luck and Bon Appétit!!!
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