If you make it with 3 times this amount, it will fill 2 jars.
Granulated sugar (or any kind of sugar)
a small amount
I made this jam using these frozen strawberries.
Put the strawberries and sugar in a pan, and simmer over medium heat. If you have time, pour the sugar over the strawberries and leave for 30 minutes before cooking.
In the meantime, sterilize the jars. Put plenty of water in a pot with the jars, and boil for about 5 minutes. Leave to dry on a clean kitchen towel.
When the jam comes to a boil, lower the heat to medium-low, and simmer slowly while stirring. If it looks like it is going to burn, turn the heat down to low.
Skim off any scum that rises. If you have a bowl of water nearby, this task goes smoothly.
When the jam starts to bubble and you can scrape the bottom of the pan, add lemon juice and turn off the heat.
Put the hot jam into the dried sterilized jars, and leave to cool upside down. The recipe filled this jar 2/3 full.
It's also delicious with a little honey added as a hidden flavor. If you do use honey, add it at the very end.
Use on plain yogurt It's sweet, tart and delicious. My daughter has seconds.
Tip: Strawberries help to eliminate a buildup of sodium in your system. It also contains potassium, which helps to lower blood pressure, and xylitol, which prevents tooth decay.
Tip: When making jam, use an enamel or stainless steel pan.
If you use an aluminum or cast iron pot, the metal will dissolve and react with the acid in the fruit juice and make it discolor.
Story Behind this Recipe
I wasn't planning to make jam but I forgot to put the frozen strawberries I bought in the freezer, so I needed an emergency rescue. Please make it with 3 times this amount.
The sugar is about 40 to 60% of the strawberries in weight. Please adjust the amount to taste. Try adding an equal amount of blueberries for a mixed berry jam. This jam is great on bread and scones of course, as well as on yogurt or ice cream. The procedure is the same using fresh strawberries.