Zutaten für Fresh Strawberry Jam
- Fresh Strawberries
- Fresh Lemon Juice
- Dry Pectin
- 3 cups granulated sugar
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Zubereitung von Fresh Strawberry Jam
- Gently wash and hull 4 cups of strawberries (a mix of overripe and underripe).
- In a large mixing bowl, coarsely crush the strawberries by hand using a potato masher, leaving some whole berries or chunks for texture.
- Transfer the crushed strawberries to a slow cooker.
- Add 1/4 cup lemon juice (about 2 large lemons) and 1 pouch of liquid pectin (or 1/4 cup powdered pectin) to the slow cooker.
- Let the mixture stand for 10 minutes to allow the pectin to work its magic.
- Stir in 3 cups of granulated sugar until fully combined.
- Cover the slow cooker and cook on low for 2 1/2 hours, stirring twice during cooking.
- Remove the lid, turn the slow cooker to high, and cook for another 2 to 3 hours, or until the jam reaches your desired consistency. The jam should sheet off a spoon when it's ready.
- While the jam is still warm, carefully ladle it into clean, sterilized spring-top glass jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars clean, and seal tightly with lids.
- Let the jars stand at room temperature until completely cool. You should hear a ‘pop’ as the jars seal.
- Store sealed jars in a cool, dark place for up to a year. Unsealed jars should be refrigerated and used within 2 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
533g
Fat
0g
Carbs
50g
