How to Make Strawberry Jam?

Hello Dear Friends,

This recipe has been waiting to meet you since last spring. If you were to ask why it was so late, there was such a busy agenda that it was always postponed. Unfortunately, when I intended to share it, the time had passed.

We prepared this delicious strawberry jam with my dear aunt in Muğla. As the time came and our Muğla trip was approaching, it came to my mind again :) As a matter of fact, I was going to give the priority to the black pepper jam that I boiled today, but my heart did not settle.

Let's come now Tips for Cooking Strawberry Jam;

The most important point you should pay attention to while preparing strawberry jam is to use one-to-one measurements. 1 kilo of sugar can go in the form of 1 kilo of strawberries, or 1 cup of strawberries in the form of 1 cup of granulated sugar.

Those who cook strawberry jam know that it usually creates a lot of foam and there is a high probability of overflowing. We add some butter to it to prevent it from foaming, so we don't have to constantly take spoonfuls of foam.

In addition, we use lemon salt, not lemon, to prevent sugaring. Thus, we obtain both a brighter and more beautiful color.

Of course, when choosing strawberries, make sure that they are free of bruises and bruises as much as possible. The jam of tiny fresh strawberries is much, much better.

My other jam recipes You can find it here.

Love…

How to Make Strawberry Jam? Ingredients for the Recipe

• 1 kilo of strawberries
• 1 kilo of granulated sugar
• 1 teaspoon of lemon salt
• 1 teaspoon of butter

How to Make Strawberry Jam? How To Make The Recipe?

1. Separate the strawberries from their stems, wash and drain.
2. Put the strained strawberries in a pot in the form of 1 layer of strawberries and 1 layer of sugar.
3. Add 1 teaspoon of 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 warm hot jars and close the lid and carefully turn it upside down. (So ​​it will be vacuumed and not aired)
7. If you are going to consume it immediately, wait for it to cool in the pot and divide it into jars.
8. You can serve your jam whenever you want or use it in your desserts.