- To make strawberry jam, choose very ripe fruits. Wash them, remove those that are damaged. De-stem them and cut them into pieces according to your taste (for wild or small diameter strawberries, leave them whole).
- Squeeze the lemon to extract the juice.
- Put strawberries, sugar, lemon juice in the jam basin, mix and leave to macerate for a few hours.
- Bring to a boil. From this moment, count the cooking time: 7 minutes with gelling sugar, otherwise 15 to 20 minutes. Keep the heat high and stir often.
- Check the cooking by pouring a few drops onto a cold plate then tilting the plate. Strawberry jam should flow slowly.
- Skim then proceed without delay to potting the strawberry jam. Close and place the jam jars upside down for 1 minute, then put them right side up to let them cool.
Don't forget to stick a jam label on each of the jars of strawberry jam!
To vary the pleasures, also discover our strawberry-rhubarb jam recipe for a perfect balance between sweetness and acidity.
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Just love these jars for sourdough starter. If I use them for canning how do I know when the jar is sealed