Strawberry jam

A simple recipe of jam

Ingredients for 2 jam jars

• 500 g of white sugar
• 500 g of ripe strawberries, fresh or frozen

Frozen bagged fruits found in supermarkets are usually picked at maturity and quickly frozen. A good alternative if you cannot buy fresh fruit quite ripe … it’s also cheaper!

Directions

Step 1:

Wash quickly and hull the strawberries. Cut the strawberries into 4.

Step 2:

Put the strawberry pieces and sugar in a large pan large. To avoid overflow, the pan should only be half filled. Mix.

If you are using frozen fruit, put the fruits and sugar in a covered pan in the refrigerator the day before.

Step 3:

Cook the strawberries/sugar mixture over medium heat (5/10 power). Stir regularly: the fruits will soften and release water, the sugar will dissolve in this juice.

Step 4:

When the mixture begins to boil: adjust the cooking power so that small bubbles remain on the surface.

Do not put a lid on the pan and stir regularly: the water evaporates and the jam thickens slowly.

Stop cooking after 15-20 minutes.

The cooking time may vary depending on the heat source intensity, the fruit sugar and water content as well as their maturity. A jam is good to put in jars when a drop deposited on a cold plate does not spread out.

Step 5:

Pour the very hot jam into small glass jars with screw lid and return until completely cooled. Beware of burns! Use a cloth to hold and close the pots.

During cooling, the jars will become air-empty. The jam can be kept for several years at room temperature in a dark place.

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Once opened, it is best to keep the jam in the refrigerator for better taste preservation.

If you don’t have glass jars, you can simply pour the jam into a bowl and cover it with a plastic film. It will be necessary to keep the jam in the refrigerator and eating it within 6 months.

What to do if the jam does not have the right consistency?

– Too liquid, the jam must be cooked again. Return the jam to a saucepan and continue cooking to evaporate the excess water.

– Too compact (which can happen if overcooked), the jam must be liquefied again. Put the jam back in a saucepan. Pour a little boiling water and mix to melt the crystals, then cook the jam for about 5 minutes, adding a few drops of lemon juice or white vinegar.

A recipe made with jam… Ice Mousse with jam

This Mousse is made with only 2 ingredients, without gelatin and without cooking. A creamy and fluffy mousse … the perfect dessert to serve at any occasion!

To see the recipe, click here: Ice Mousse with jam