Fresh strawberry jam – I love it. It tastes so fruity and sweet, and it has such an amazing color. And the smell – the entire house smells like a strawberry field.
The 2,5 kg/ 5,5 lbs strawberries I purchased last weekend on the farmer’s market I not only used to make shrub, but also fresh jam.
Although gelling sugar is not absolutely necessary to prepare jam I prefer to use it to make sure that the jam gets the right consistency. In Austria you get three different types of gelling sugar: 1 kg/ 2,2 lbs sugar for 1 kg/ 2,2 lbs fruit, 500 g/ 1,1 lbs sugar for 1 kg/ 2,2 lbs fruit, and 333 g/ 0,7 lbs sugar for 1 kg/ 2,2 lbs fruit. As I don’t like my jam too sweet I use the 1 : 2 version, and until now it worked very well.
– 1 kg/ 2,2 lbs washed and hulled strawberries
– 500 g/ 1,1 lbs gelling sugar (1 : 2)
– juice of 1/2 lemon
1. Cut strawberries into small pieces and blend half of them with your hand blender.
2. In a wide pot mix all the ingredients and let stand for some time.
3. Start the cooking process and let jam boil for about five minutes (see instructions on gelling sugar package), stirring all the time. Then test for a set.
4. Before filling into sterilized jars remove as much of the foam from the surface as you can.
5. Fill sterilized jars to the brim – there should remain no air in the jars – and close them well.
6. Let cool and store on a dark, cool place.