Ingredients:
1 kg fresh strawberries, hulled and halved
800 g granulated sugar
1 lemon, juiced
1 packet fruit pectin (optional, for thicker texture)
Instructions:
- Prepare the strawberries: Place the strawberries in a large pot. Mash lightly with a potato masher to release some juice but keep small chunks.
- Add sugar and lemon: Stir in the sugar and lemon juice. Let it sit for 15–20 minutes to allow the sugar to dissolve slightly.
- Cook the jam: Place the pot over medium-high heat and bring to a boil. Stir constantly to prevent burning.
- Add pectin (optional): If you prefer a firmer jam, add pectin according to the package directions.
- Boil until thickened: Continue cooking for about 15–20 minutes or until the mixture reaches 105°C (220°F) on a candy thermometer.
- Test the consistency: Drop a little jam on a cold plate; if it wrinkles when pushed, it’s ready.
- Jar the jam: Pour hot jam into sterilized jars, leaving 1 cm headspace. Wipe rims clean and seal tightly.
- Cool and store: Let cool at room temperature, then refrigerate or store in a cool, dark place.
Tip: This jam pairs beautifully with toast, pancakes, or as a glaze for cakes and pastries.