Strawberry Jam

An easy recipe which requires little time for so many little pleasures ahead. The jam is rather thick in consistency and not so sweet. The secret ingredient is a Granny Smith apple which contains a lot of pectin and helps the jam to thicken. The addition of a dash of lemon juice brings balance to the final result; a rich and delicate accompaniment to any breakfast bake goods.

1.5 Kg. fresh strawberries, stems removed
2 Cups Sugar
Zest of 1 lemon
Juice of 1 lemon
1 Granny Smith Apple, peeled, cored and grated

Using a heavy base pan, stir all the ingredients into the pot. Using a potato masher, crush 3/4 of the strawberries in smaller pieces.
Bring the mixture to a high boil and cook for 15-20 minutes.
Using a thermometer, bring the liquid to 103 – 106 Celsius.
You can also do the test by placing a small plate in the freezer for 10 minutes and pour 1 teaspoon of jam. Slide your finger between the jam and the liquid should remain in place and not spread.
As for the jars, you can boil them in hot water for 10 minutes to ensure they are sterilized.
Our jam does not last so long, so we keep them in the fridge.

2 thoughts on “Strawberry Jam

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    1. Hello Myrna – How are you ? – Hope you are well – Busy with cooking, art gallery, coaching, leadership workshops … not enough hours – I will look for blueberry jam recipe… XXX


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