Ingredientes para Old Fashioned Strawberry Preserves Jam
- Fresh Strawberries
- 2 cups (400g) granulated sugar (or 1 1/2 cups (300g) for less sweetness)
- 2 tablespoons fresh lemon juice
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Como fazer Old Fashioned Strawberry Preserves Jam
- Gently mash 2 pounds of fresh strawberries in a large bowl using a potato masher or fork. Leave some chunky pieces for texture.
- Transfer the mashed strawberries to a large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until the strawberries begin to release their juices and soften (about 5-7 minutes).
- Reduce the heat to low. Stir in 2 cups (400g) granulated sugar and 2 tablespoons of fresh lemon juice. (For a less sweet jam, use 1 1/2 cups (300g) sugar or even less, to taste).
- Increase the heat to medium-low. Simmer gently, stirring frequently, for 20-25 minutes, or until the jam thickens significantly and coats the back of a spoon. The jam should sheet off the spoon and wrinkle slightly when you run your finger across the surface.
- Remove the saucepan from the heat and let the jam cool slightly (about 10 minutes).
- Skim off any foam that has formed on the surface. Pour the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, seal the jars tightly, and process in a boiling water bath for 10 minutes (or follow recommended processing times for your altitude).
- Alternatively, if not water-bath canning, allow the jam to cool completely. Once cooled, refrigerate in airtight containers for up to 1 week. For longer storage, freeze in airtight containers for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
466g
Fat
0g
Carbs
42g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Condiments Etc Fruit Easy Beginner Cook Kid Friendly Low Fat Summer Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Low In Something Berries Strawberries Brunch Taste Mood Sweet Equipment
