Homemade Strawberry Jam
Runny homemade strawberry jam, made with just two ingredients.
Servings: 1 liter
Calories: 335kcal
Ingredients
- 1 kg fresh strawberries
- 1 kg white granulated sugar
Instructions
- Remove the stems and wash the strawberries really well.Place the strawberries into a large metal bowl or sauce pan, sprinkle all of the sugar on top of the strawberries and leave overnight. The strawberries will produce a lot of juice.
- Next day, place the bowl or the saucepan with the juiced strawberries, together with the juice, over low heat and bring to boil.Once boiling, cook for about 5 minutes, gently stirring with a wooden spatula or a metal spoon. Careful not to break the strawberries, we want them to keep their shape as much as possible.Remove from heat and allow to cool to room temperature. Note: there will be foam produced, you can carefully remove it with a spoon, but it is not essential to remove it. Just makes for a clearer runny jam.
- Repeat the boiling and cooling process another 4-6 times. If you want the jam to be a bit thicker, then you can reduce the liquid even more, by repeating the process a few more times, until you are happy with the thickness. Note: this is runny jam, not a marmalade type of jam.
- Once you are happy with the thickness of your jam, prepare the jars and lids for storage. They need to be sterilized before you put the jam in them. This will keep the jam safe from bacteria.To sterilize the jars and lids, bring a pot of water to boil, place the jar and lid inside and boil for about 1 minutes.Dry the hot jar with a paper towel, and fill with hot jam. Close the jar and turn it upside down to stand on the lid. Cover with a towel and allow to completely cool down.Repeat until all the jam is used.
- Prepared jam can be stored in a cool, dark place between 12 - 24 months.
- 1 kg of strawberries makes about 1 liter of jam.