Strawberry Jam
For children to remember.
Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe
Strawberry Jam
For children to remember.
Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe
Cooking Instructions
- 1
Wash the strawberries and remove as much moisture as possible. Place the strawberries and sugar in a thick pot. Leave for awhile until the sugar begins to dissolve.
- 2
Turn the heat to medium and cook for 10 minutes. Simmer while gently stirring. Skim off the scum occasionally, making sure not to crush the strawberries.
- 3
When the liquid becomes a dark red, add the lemon juice and lower the heat to low.
- 4
Boil down the liquid while stirring and making sure it doesn't burn. When it becomes just a little bit more runny than your preferred thickness, turn off the heat.
- 5
When it cools, it will harden a little bit. To preserve for a long time, pour it into a jar while it's still hot.
- 6
Sanitize the jar by putting it, along with the spoon and a lot of water, into a pot. Boil for 5 minutes and then remove.
- 7
Fill the jar to the brim with jam, close the lid, and turn upside down for a little while. It will be good in the refrigerator for 6 months. If you just wash the jar, it will be good for 1 week.
- 8
Blueberry jam is also cute! The procedure is the same. You can also freeze it.
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