Strawberry Jam

Place rinsed strawberries on a wooden board. Remove the hulls and green tops, and then roughly chop them. You can also use the whole strawberries if don't mind big chunks or your strawberries are small.

Put the strawberries in a large saucepan. Make sure to use a large saucepan for preventing it from overflowing. Add sugar, lemon juice and toss using a spatula to coat the strawberries in sugar. When sugar is almost dissolved, set the strawberries aside for 1 hour to releases the juices.

Place over medium-high heat, and bring it to a boil while stirring continuously using a long-handled spatula. When it comes to a boil, turn the heat to medium-low and cook until it's thick and reduced like a syrup. At first the mixture would be bubbly and foamy, and then it would turn darker and when its done there would be no foam on the top. This whole process would take between 15-16 minutes. This time would also depend on the width of your saucepan.

To check for the setting point, drop a few drops of jam on a frozen plate and run a finger through it. If it stay exposed that means your jam is ready. If not then continue simmering, until it reaches the desired consistency. Alternatively, you could always use a candy thermometer to check the setting point. It is ready if the thermometer reaches 220°F/105 Degrees°C.

Sterilized a jar and lid and ladle hot jam into the jar and put the lids on immediately. Allow it to cool at room temperature and then refrigerate. This jam stays fresh for up to 2 weeks in the refrigerator. Spread on a bread slice and enjoy.

NOTE: Watch the recipe video to learn how to perform these cooking steps.

ENJOY THIS RECIPE.