Add Sugar:
Add sugar to the strawberry mixture and mix well. The typical ratio is 1:1 (1 cup of sugar for every 1 cup of strawberries), but you can adjust according to your taste.
Bring the mixture to a boil, then cook for another five minutes, stirring occasionally and removing any foam that forms on the surface.
Sterilize the Jars:
Preheat your oven to 150°C (300°F).
Place the jars and lids on a wire rack in a cold oven. Close the oven door and heat for exactly 10 minutes for half-liter and 700-gram jars.
Carefully remove the hot jars from the oven using oven mitts.
Fill the Jars:
Pour the hot jam into the pre-sterilized jars, leaving a small space at the top.
Close the lids tightly while the jam is still hot.
Cool and Store:
Leave the jars to cool on the counter at room temperature.
Once completely cooled, store the jam in the refrigerator.
Tips:
Consistency: If you prefer a thicker jam, you can cook the mixture a bit longer, but be careful not to overcook, which can lead to a loss of color and flavor.
Sterilization: Proper sterilization of jars is crucial for the long-term preservation of the jam.
Foam Removal: Removing the foam during cooking helps in achieving a clear and smooth jam.
This recipe is versatile and suitable for making jam from any berries and fruits. The result is always incredibly tasty, with vibrant color and intact berries. Enjoy your homemade strawberry jam with toast, pancakes, or as a delightful addition to desserts!
