Love Strawberries? I do.
In my part of the world, we get fresh, locally grown strawberries only between November and February. Right about now, strawberries start going on sale all over the place and I buy large amounts with the best of intentions.
The possibilities are endless.
But most of the time, I never get to the ice creams and sorbets I was planning to make. We just simply end up eating through them all - with breakfast, or as snacks. But one thing I never fail to make each year is strawberry jam.
I make jam just as the strawberry season is ending each year, so that we can savor the last of the berries for the next several weeks to come.
Love Strawberry Jam?
Want to try making your own? It's easy.
Here's how :
Easy Strawberry Jam
500 g strawberries, rinsed well, hulled and diced
1.5 cups sugar (add 2 cups if you like it sweeter, or if your strawberries aren't very sweet to begin with)
2 tablespoons lemon juice
Combine the strawberries and sugar in a medium, heavy-based pan.
Stand 10 minutes to allow to macerate.
The sugar releases all the juices in the strawberries and makes them softer, so this is what they will look like:
Add lemon juice and stir gently over low to medium heat, without boiling, until all the sugar has dissolved.
Bring to the boil slowly, reduce heat to low and simmer for 35 mins or until the jam gels when tested.
Remove jam from heat and allow bubbles to subside. Set aside for 2 minutes.
(Note: The white foamy stuff subsides once the jam cools down - some people don't seem to like it. So if you don't, just skim it off while the jam is still hot.)
Ladle into hot, sterilized jars and seal immediately. Store in a dark, cool place.
Refrigerate after opening.
Since I don't add any preservative, I have no idea how long the shelf life of this jam is. My batch is usually gone by 4-5 weeks, and it keeps pretty well in the fridge for that period of time.