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Strawberry jam recipe

Strawberry jam recipe


Strawberry jam recipe

Wash the strawberries well, clean the stalks and let them drain. In a bowl put a layer of strawberries, a layer of sugar and so on, until we finish the strawberries and sugar. Leave overnight in the refrigerator or in a cool place. The next day it is put on low heat. Foam as many times as needed (if you don't do this, the jam can be sweetened). Do not mix in it, move lightly from the bowl. Put the lemon cut into thin slices. (Lemon helps maintain whole fruits, in our case strawberries)

When the syrup has started to bind, we do the test with a drop on the plate (ie if the drop does not spread, it means that it is ready, if it spreads we leave it on medium heat and repeat the test, it takes about an hour). The cooking time also depends on the quantity. When it is ready, moisten a kitchen towel and place it over the pot in which it boiled the jam. Leave it to cool, then put it in the washed and drained jars.

Then sterilize the jars in a larger pot. I keep them sterilized for about 2 hours, but 30 minutes is enough. Then remove the jars and cover with a blanket (so as not to suddenly cool down).



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