Strawberry Jam with Whole Berries
◷12 hours resting + 40 min cooking
The jam where the berries stay whole and the syrup comes out clear and rich. The trick is that most of the cooking time goes into the syrup, not the berries.
Ingredients
Strawberries(hulled)1 kg
Sugar600 g
Lemon juice1 tbsp
Instructions
1
Rinse the strawberries, pat them dry and hull them.
2
Layer the berries into a pot, sprinkling sugar between the layers.
3
Leave for 8–12 hours at room temperature — the strawberries will release their juice.
4
Carefully pour the syrup off into a separate pot.
5
Bring the syrup to the boil and cook for 5 minutes. Pour it back over the berries and leave until completely cool.
6
Pour the syrup off again, bring to the boil and cook for 10–15 minutes. Return it to the berries and cool completely.
7
Add the lemon juice.
8
Bring the berries and syrup to the boil and cook for 5–10 minutes, skimming off the foam.
9
Pour the hot jam into sterilised jars and seal immediately.
Storage
Up to 12 months
Keep refrigerated.