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Strawberry jam recipe of 17-05-2014 [Updated on 20-06-2016]
Strawberry jam is the recipe that I chose to publish this Saturday, now that the strawberries are ripe and sweet you can make a nice jam so as to keep all their flavor for the next few months when they are no longer available. Although I love strawberry jam, this is the first year I make it, unfortunately we have already finished a jar so I know that in the next few days I have to do it again, maybe in a bit more quantity;) I'm leaving for the weekend, let's go to a beautiful farm in Cilento hoping that the weather will be mild, kiss those who pass by here!
How to make strawberry jam
Clean the strawberries by removing the stalk and wash under running water.
Then dry on a sheet of absorbent paper.
Cut the strawberries into small pieces, put them in a bowl with the sugar, the juice and the grated lemon peel.
Mix, cover the bowl with cling film and let it rest in the fridge for 12 hours.
Start cooking the jam, putting the fruit in a saucepan, turn on the flame and bring to a boil.
Stir and skim the jam and cook for about 45 minutes.
Now blend the strawberry jam with an immersion blender.
Test the saucer to verify cooking.
Pour the jam into the previously sterilized glass jars (follow the guide to sterilize the jars).
Close and turn the jars upside down.
When they have cooled completely, label the jars and place the strawberry jam in the pantry.
Then, once the jars have been opened, keep the jam in the fridge.