Jam is an old way to preserve fruits, using sugar as a preservative. Nowadays you can use brown or coconut sugar and result is a much healthier jam from the ones you can get in the store. Always use ripe fruits to ensure best possible taste and aromas. When making homemade jam it is also important to keep in mind that fruits need to have a certain level of fruit acids, sugars, and pectin in order to form a thick consistent jam. Strawberries have average amount o pectin and low level of acidity; therefore it is advisable to add either lemon, lime juice or a sour green apple. Today I will combine strawberries with lemon juice and green apple, that will make 4 jars of delicious homemade strawberry jam.
- 1 kg Organic Fresh Strawberries
- 1/2 kg Brown Sugar
- 100 ml Water
- Green Apple
- Bag of Gelatin
- Chopping Board
- Small pot
- Large pot
- Wooden Spoon
1. Step One: Wash and Cut Fruits
Wash strawberries and cut out green leaves from the top. Place them into a large cooking pot. Cut bigger pieces in half or quarters, then peel the apple and use a grater to get smaller pieces. Don’t worry abut the size, because latter when you cook jam the pieces will almost completely dissolve.
2. Step Two: Mix Lemon With Fruit and Water With Sugar
In a large pot pour freshly squeezed lemon or lime juice over the strawberries. Move pot to the stow and bring to boil. In a separate smaller pot combine sugar and water and bring to boil. Cook for about 15 minutes until it forms a thick sugary syrup.
3. Step Three: Combine Sugary Syrup and Cooked Fruits
Be careful when pouring hot sugary syrup into the boiling fruits pot. Stir it in well and mash the fruits with the wooden spoon until they are desirable sizes. If you prefer jam without fruit pieces you can use hand blander to bland all the fruits into one consistent marmalade. Cook for about 15 – 20 more minutes or until the jam starts to thicken.
4. Step Four: Add Gelatin to Homemade Strawberry Jam
In a small glass combine 1/4 cup water and one small bag of gelatin. Stir well so it becomes consistent then mix it into the boiling fruit jam. Cook for about 5 more minutes. You can perform a plate test. Using a spoon take a drop of jam on drop it into the cold plate. Turn the plate sideways and if jam doesn’t run off then your marmalade is thick enough and ready to be packed into glass containers.
5. Step Five: Fill up Glass Jars with Hot Jam
Wash glass jars with hot water, dry them with clean kitchen towel and fill them up with the jam. Wipe any drops of jam that got around the jar and then seal the jar with the lid. You can also turn the jars upside down so the vacuum seals the jar, in this case your jam will last longer. Let the homemade strawberry jam cool down completely before serving it with piece of bread and butter or crepe. Here is also another delicious recipe to use this jam for Buhteljni (Slovenian sweet bread buns with jam).