Strawberry Jam
….Strawberry jam refers to jam made with strawberries as the main ingredient. You can take advantage of fresh strawberries in season to make delicious jam at home. Additionally, my grandson Siwoo only eats strawberry jam. I received a basket of strawberries as a gift from the farmers market yesterday. This jam is made with juicy red strawberries, with a hint of fresh lemon juice and vanilla extract as well. The recipe is for low-sugar, addictively delicious strawberry jam made without any added pectin. The jam is thick and chewy, with an intense strawberry flavor and a rich burgundy color. At home, you can make real strawberry jam that will taste a thousand times better.
Making strawberry jam begins with a process called maceration. Macerating is a technique that softens fresh fruit and draws out its natural juices, similar to marinating. It extracts a lot of liquid from the strawberries. This is extremely important because that liquid can easily evaporate when exposed to high heat.
I wonder if my grandson Siwoo will enjoy the strawberry jam I made. While waiting for it, I wished for it to be delicious. “Get delicious! Get delicious! Get delicious!”
A few days later, Siwoo, who received strawberry jam from me, asked me to tell him how I made it first. Siwoo was more curious about the process than the taste! We watched my video together and it satisfied their curiosity. Holding the jam jar tightly with both hands, they left for home. Such a lovely grandchild Siwoo is.
Servings: 700 x 3 bottles
Time: 1 hour plus 12 hours for macerating strawberries
Ingredients:
- 2700 g strawberries, cleaned and patted dry
- 670 g muscovado sugar
- 2 fresh lemons, juiced
- 2 tsp vanilla extract
Cooking Instructions:
- Remove the caps from the strawberries and place them in a tray.
2. Place the strawberries in a large pot. Add the muscovado sugar, lemon juice, and vanilla extract to the pot and mix well.
3. Set aside with a lid for 12 hours to allow it to become moist.
4. Meanwhile, to sterilize the glass jar and lid, fill a pot with water and place the glass jar upside-down in it.
5. Once the water starts to boil, let it boil on low heat for 10 minutes.
6. If there is enough moisture in the glass jar, turn off the heat and allow it to dry.
7. After 12 hours, heat the pot over medium-high heat until it boils. Continue simmering for 30 minutes, removing any floating bubbles with a spoon. Stir well to prevent sticking on the bottom of the pot.
8. If you want to check the desired concentration, pour some water into a bowl and drop a small amount of jam into the water. It’s good if the jam holds its shape and doesn’t disintegrate. Turn off the heat and set the pot aside.
9. Transfer the strawberry jam into the sterilized jar. Carefully place the strawberry jam jars upside-down to cool.
10. After cooling down, flip the strawberry jam bottles and let them sit at room temperature to age for about 3–5 days.
11. Enjoy the strawberry jam after storing it in the refrigerator for 1 week. It may take some time, but it will be worth the wait.
You can also view this recipe on instagram.
