Homemade strawberry jam
Sometimes we just use jams for toast or the like. But jams have a lot to add to our daily dishes and appetizers. Fried camenbert cheese with blueberry jam, tuna with red pepper jam, cheek toast with apple jam ... Jams can also be perfect to make a smoothie, summer ice cream or to prepare a dressing for our favorite salad! But of course it tastes great on buttered toast or perfect cheesecake.
We must take advantage of seasonal fruits to make homemade jams, if we blunt them and sterilize the jars we can have jam for the whole year in a healthy way, without preservatives, colorings and without any unnecessary additives. So, homemade strawberry jam for everyone! We can also spice our jams with cinnamon, cloves, anise ... they will add flavor and aroma to our jams.
- 1 kg of strawberries
- ½ kg of sugar
- juice of one lemon
- Let's get started! Clean the strawberries and cut the stem.
- Incorporate them in a large bowl together with the sugar and lemon. Leave two hours marinating so that it comes out perfect.
- Put the strawberries in a saucepan and cook over high heat for the first 10 minutes, stirring.
- After 10 minutes, our strawberry jam has to cook for an hour, over low-medium heat, stirring from time to time.
- To know that the jam is at its point, we have to look at its brightness and consistency. So we will have to try it! Once the cooking is finished, we can remove it.
- If you do not want lumps or pieces of fruit, you can pass the blender to the jam and that way it will be smoother.