They’re bright red. They’re universally known. They have a delectable aroma and they taste even better. Along with a blazing sun and record-breaking temperatures, strawberry season is here.
To help you make the most of one of the world’s favourite fruits, here’s a simple, pectin-free strawberry jam that we promise will dazzle your family and friends.
One kilo fresh hulled strawberries
3.5 cups white sugar
4 tablespoons lemon juice
A heavy-bottomed saucepan
A wide bowl or a blender
A cooking thermometre (not a 100% necessary)
Crush strawberries in the wide bowl. It helps to do it in batches. Or you can use the blender. You need about 4 cups of mashed strawberries.
Mix the mashed strawberries, sugar, and lemon juice in the heavy-bottomed saucepan. Stir over low heat until the sugar is dissolved. Then raise the heat to high and bring the mixture to a full rolling boil. Stir often to prevent the bottom from burning. Continue to stir until the mixture reaches 105 degrees C. (If you don’t have a thermometre, continue to boil for at last ten minutes.)
Transfer to hot sterile jars, leaving from half a centimetre to one centimetre headspace. Seal and put the jars in boiling water for 10 to15 minutes. (Make sure you use tongs or silicone gloves to protect your hands.)
Note: If you’re going to eat the jam right away, there’s no need to process. Place in the fridge instead.
The jam may seem a little runny at the beginning, and maybe not sweet enough, but all that will change once it cools down.
You can find decent strawberries in many supermarkets, but nothing beats getting them from a farm like Bailey’s Farm, Kang Farm, and closest of all, Rock Garden Farms, a mere 4 minutes away from the Pathways Presentation Centre.
Do you have another great summer recipe, whether for strawberry jam or anything else? Share it with us in the comment section below!