I saw lots of fresh strawberries while looking at yesterday’s WIAW posts which reminded me that I still had to share my favorite Strawberry Jam recipe with you all.
My mom makes a couple dozen jars of jam every year (strawberry and apricot) because a traditional Austrian breakfast will include both bread and jam. When we were still younger we would go pick about 15-20kg ourselves and my mom would magically turn the berries into the most delicious jam by the next morning.
Since it’s only my parents and younger brother at home now (with the occasional visit by me and even rarer visits by Alex or Christina) our strawberry jam consumption seems to have decreased which is why we have reduced the amount of strawberries we turn to jam to 10kg.
Making strawberry jam sounds a lot more complicated than it really is. A big bonus point for your effort is that you get to control the amount of sugar added. If you look at the ingredients of any of the store-bought jams you’d by amazed at how much sugar is added to the product. It’s my personal belief that jam turns out best when you highlight the flavor of the fruit and don’t overdo it with the sugar.
Before we start making the jam it’s important to talk about the jam sugar (gelling sugar). I know that in Austria and Germany we get these sugars, which contain pectin as a gelling agent in different varieties, such as 2:1 or 3:1. The first number (e.g. 3) is the number of fruit that should be used in relation to sugar (e.g. 1). At home we like using the 3:1 gelling sugar because it gives you the most fruity taste. Therefore, for every 1.5kg of strawberries you will need 0.5kg of gelling sugar.
I am not sure which kind of sugar is available near you, but the essential ingredient is the pectin!
So let’s get started!!!
Before you actually do anything with the fruit you will want to prepare your jars. Put the jars and lids into separate pots with boiling water. Let them sit in the pot for a couple of minutes. Then transfer them onto a clean kitchen towel and continue with the rest of the jars.
Now let’s turn to the fruit. First wash your strawberries thoroughly. You don’t want any dirt in your jam. Also remove the stems and leaves.
After giving them a good rinse weigh out the strawberries. In my case, I weighed out 1.5kg.
Transfer the strawberries to a big pot and using a hand-held blender blend until you are left with a beautiful, light pink puree. You can leave some larger, chunkier bits of strawberries if you like. Turn on the heat and wait for the puree to heat up.
Then add the sugar. In my case I added 0.5kg to the 1.5kg of strawberries as I was using 3:1 gelling sugar.
Add a pinch of citric acid . . .
. . . and wait for the mixture to start simmering. Let it simmer for 4-6 minutes. Keep stirring!!!! Otherwise you will be left with burned jam!!!!
After 4-6 minutes it’s time to transfer the jam into the jars by using a ladle.
When the jar is full, close it with the clean lid and set it aside up-side-down!! Be careful, the glass will be hot, just sayin’!
Repeat with rest of the strawberries! Then wait for 12-24 hours and you are left with the freshest, most delicious tasting jam you’ve ever tried!!!! Trust me on this one!!!!
Nothing beats the color of home-made jam!
And here’s the full recipe:
Mama’s Home-Made Strawberry Jam
(Note: in this recipe I used 3:1 gelling sugar. Please adjust the amount of sugar and fruit to the sugar you are using!)
makes 6 jars (but feel free to make more!)
You will need:
- 1.5kg of fresh strawberries
- 0.5kg 3:1 gelling sugar
- 1 tsp. citric acid
- In boiling water, clean 6-7 jars and their lids.
- In the meantime, clean the strawberries and get rif of their stems and leaves.
- Weigh out 1.5kg (if you’re making a bigger batch) and add them to a big pot. Turn on the heat (medium-high)
- Using a hand blender, blend until you have a smooth strawberry puree. Then add 0.5kg of sugar and wait for the puree to start simmering.
- Add 1 tsp. of citric acid.
- Let the mixture simmer for 4-6 minutes. Keep on stirring.
- Then, using a ladle add the jam into the jars, close the lid and transfer the jars onto a clean kitchen towel. Let the jars face up-side-down.
- The jam is ready to be consumed after 12-24 hours.
If you’re interested in home-made preserves, etc. why not try making your own elderflower cordial?
Hope you enjoy the jam as much as I do!