How to Make Strawberry Jam? (with video)

Hello Dear Friends,

For me, there is something as important as sauce in winter preparations and that is strawberry and peach jam. I don't look for anything else, but I love homemade strawberry jam in winters. Especially during my pregnancy I noticed (I was a winter pregnant) that even the extra traditional write-ups have glucose. Since the ones made without sugar or with apple or date juice definitely don't suit my taste, I want to have 3-4 jars of them every winter and when I find beautiful strawberries, I boil them immediately :)

It is very easy to make this jam in its perfect consistency, especially without melting or crushing it. Over the years, I have prepared so much that whenever I say okay, this is the consistency, it was ready in 25-30 minutes. I add lemon juice at 20 minutes and strum for 5 minutes and take it off the stove. I fill it in hot hot jars, close the lid and lift it up to the supply cabinet. It vacuums on its own and stays for months without any problems.

Video Analysis

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If you are a novice about its consistency, you can check its consistency by dripping strawberries on a cold porcelain or glass plate before taking it off the stove. If it doesn't flow too fast, slows down and stays like a ball, it's okay.

Love…

How to Make Strawberry Jam? Ingredients for the Recipe (with Video)

• 1 kilo of strawberries
• 1 kilo of granulated sugar
• juice of half a lemon
• half a teaspoon of butter

How to Make Strawberry Jam? How to Make (with Video) Recipe?

1. Separate the strawberries from their stems, wash and drain.
2. Sprinkle sugar on the strawberries that you have strained.
3. Add the butter to the strawberries that you leave at room temperature for 1 night and release their juices and put them on the stove. If it makes a little foam, remove the foam with the help of a spoon.
4. Cook over low heat, stirring occasionally, until it thickens.
5. Add the thickened strawberries with lemon powder and boil for another 5 minutes.
6. If you are going to store it all winter, fill it in hot hot jars and close the lid. (So ​​it will be vacuumed and not aired)
7. You can serve your jam whenever you want or use it in your desserts.