Strawberry Jam

Versión en español

I love homemade jams. In my family, my mother, grandmother, and aunts made jam every summer, enough for the whole year. I even remember that some years, in summer, we were eating last year's jam. The truth is I do not have a favorite jam; I love them all.

If you have never made homemade jams, try to make time. It's worth it. I never do much, and we buy jams most of the year. But during the summer, if I find cheap fruit, it is a shame not to take the time to prepare a unique jam, and you can always give it your touch: rosemary, cinnamon, anise, cloves, or ginger.

When making homemade jam, use a large pot, as my grandmother did. The night before, mix the fruit with sugar, stir, and let it sit overnight to release the fruit juice. You will get a tasty jam.

Maybe you will also like this recipe: Thousand Layer Cake with Dulce de Leche

Ingredients:

2 boxes (1 pound) of strawberries
1 ¼ cup sugar
pinch of salt

Preparation:

Wash the strawberries, remove the stems, and cut them in half if they are small or into fourths if they are medium-sized.
Place in a bowl with sugar. Stir and refrigerate overnight.
The next day, stir and cook in a large pot, simmering gently over low heat and stirring occasionally. Remove the foam with a spoon.
After 45 minutes, transfer a tablespoon of liquid jam to a plate and let it cool for 5 minutes. Test.
When the right consistency is achieved, you can drag a finger without the jam coming back together (like in the picture). Put the jam in a clean glass jar.
Refrigerate.