Whenever I have a large amount of ripe strawberries I immediately make jam. Strawberry jam is one of my top favorite pantry ingredients, and I really like having a good homemade kind that is just to my taste.
I use strawberry jam in so many recipes and desserts, but to tell you the truth – I even just like spreading it with some butter on a challah toast and eat it as a sweet breakfast on the weekends.
This is such an easy recipe with simple ingredient, and all you need is just a few hours of cooking – the stove does most of the job in this case.
Homemade Strawberry Jam
- 850 grams fresh strawberries (halved)
- 500 grams (2 1/2 cups) sugar
- 1 tsp. vanilla extract
- 2 apple cores
- juice of 1 lemon
- zest of a lemon
- In a heavy saucepan (preferably metal) put strawberries, sugar and vanilla. Mix together and let sit for 1-2 hours at room temperature until the strawberries are starting to leak a little fluid. This can be done even a day in advance and kept in the refrigerator.
- When ready to cook, add in apple cores, juice and lemon zest and cook over medium-low heat.
- Cook the jam for about 40-50 minutes, stirring occasionally and removing any whitish foam generated over it.
- If you have a thermometer, the jam is ready when it reaches 107c degrees. If you do not have a thermometer, you can check by freezing an empty plate. When you think the jam is ready, take about a teaspoon of jam and place on the frozen plate. Wait a few seconds and then make a “line” in the center of the jam. If the line is kept and doesn’t close – jam is ready.
- When jam is ready (and still boiling hot!) transfer into sterilized jars, close tightly and flip them across until completely cool.
• You can use any other berry instead of strawberries.
• If you like smooth jam you can grind it after cooing using a stick blender.