From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Prepare the strawberries buy cutting off the tops.
2
Place the strawberries, sugar, juice squeezed from lemon, and salt to medium sauce pan over medium low heat. Stir it regularly.
3
Once the sugar has completely dissolved, mash the strawberries into small bits, bring the jam to a low boil, drop the heat to low and let simmer until it thickens to desire.
4
Remove and let cool. Place in an airtight container with a tight fitting lid and store in fridge for up to 3 months or freezer for up to one year.
My Calorie Intake
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Tips & Tricks (5)
- Choose Peak-Ripeness Strawberries 🍓Select fully ripe, deeply red strawberries with natural pectin development—avoid underripe berries as they lack the gelling power needed for a proper set without commercial pectin.
- Master the Wrinkle Test 🧪Place a small amount of hot jam on a cold plate and push it with your finger; if it wrinkles and doesn't flow back together, you've reached the perfect gel stage at 220°F.
- Macerate Before Cooking 🕐Mix strawberries with sugar and lemon juice 2-4 hours ahead to break down fruit cell walls, releasing natural juices and accelerating the gelling process significantly.
- Add Lemon Strategically 🍋Include fresh lemon juice not just for flavor, but for its high acid content which lowers pH, activates the fruit's natural pectin, and prevents crystallization during storage.
- Skim Foam for Clarity ✨Remove white foam that rises to the surface during cooking with a slotted spoon to achieve a beautifully clear, jewel-toned jam with superior texture and appearance.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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