Homemade Strawberry Jam
Today’s marriage between gardening and cooking comes for a loyal visitor, Jose!
She wanted to share with you the best solution for the sudden surplus of strawberries growing in the vegetable garden (and those strawberries that have surpassed their due date). We can only eat so many strawberries, and when that number has come and gone, it’s time to make some jam! :)
What you’ll need:
Glass jampots that have been first cleaned with a solution of boiling water and baking soda and rinsed with clean water OR pots that have been cleaned in the dishwasher. You’ll need about 5 pots per kilogram of jelly sugar.
900 grams of cleaned strawberries
The juice from half a lemon
1 kilogram jelly sugar
First wash the strawberries and allow them to drain well before removing the stems.
Use only 2 kilograms of jelly sugar per batch.
The cooking time starts one the entire mixture reaches a boil and continues to boil as you stir.
You may choose to remove the foam that accumulates while the jam is boiling.
You may store the jam in unopened pots in a cool and dark location for one year. Once opened, the jam will only stay fresh for a limited time.
Mix 900 grams of rinsed, stem-free and chopped strawberries with the juice from half a lemon and 1 kilogram of jelly sugar in a large, high pot.
While stirring, bring the mixture to a boil.
Allow the mixture to boil for 4 minutes.
Fill the glass pots to the top with the hot jam.
Close the jam pots tightly and turn them upside-down for 5 minutes.
Good luck, and bon appetit!
Do you have any fun projects or recipes that you would like to share with us all? Please don’t hesitate to send me an e-mail with your idea!