18 June 2009

Home Made Strawberry Jam

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Last weekend I came across some lovely strawberries that had that odour that reminded me of old fashion home made jam. At the spot I decided to make some jam at home. What tastes better than fruit and vegetables bought in their season? So I got the strawberries came straight home bread or on my ice cream ocasionally. I think I'll have to make some more before fresh strawberries run out in the market. With this recipe you will get approximately 2.5 kg of jam.


  • 2kg of fresh seasonal strawberries.
  • 7 cups of brown sugar.
  • The juice of 1 lemon.
  • A large pot.
  • Sterile jars, appropriate for canning


  1. Remove the stems from the strawberries and gently wash them. Don't squeeze or let them stay too long in the water. Strawberries easily let their juice go.
  2. Put the strwberries in the pot and cover them with sugar evenly and close the lid. Let the strawberries wait over night.
  3. The next day when you open the lid you will find that the strawberries are in a lot of juice. Don't worry it's normal. Now put the pot on low heat and let it boil for approximately 40 minutes.
  4. Skim off the foam as it gathers. Add the lemon juiced and boil for 20 more minutes.
  5. Voila! Your jam is ready.

  • After it's fully boiling take a sample with a spoon onto a ceramic plate and let it cool. If it's still runny let it boil some more. Check again later until the jam on the plate doesn't run and get's a jell-like texture. Some use pectin for the jelly effect but I don't prefer such additives.
  • You can use a cup less or more sugar according to you preference. However, I must say less sugar is always better. If you can get any fruit sugar (fructose) it will be even better. You can learn the amount of fructose you should use on the package.
  • When you feel it's ok take the jam off of the heat. If you think your jam will be consumed in a few weeks, there is no need to do the canning process. When it cools to room temperature put your jam in a jar and in the fridge. Its ready for bread, butter and jam!
  • You can double or tripple the amounts according to your preference.

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