It is strawberry season now. My family and I picked a few baskets of fresh strawberries from a local farm last weekend. It is rewarding to pick your own strawberries! I am thinking it is going to be fun to make my own strawberry jam! Homemade jams are preservative-free and tastier! Chinese desserts are normally lightweight compared with western desserts.
I squeezed a whole lemon into my strawberry pieces to add extra-bright fresh flavor to the strawberry jam. It turned out delicious. My family loves it. No more store-bought jam for us!
After the jam is made, don’t forget to sterilize your jars first. I usually sterilize mine by pouring boiling water into clean, dry jars up to the rim.
What can you put strawberry jam on besides bread?
You can serve the jam on top of a layer of cream cheese spread over bread or mix it with your favorite ice cream. It can also be served with scones at breakfast time or you can dip it with your pastries for afternoon tea or put it on top of your favorite yogurt. If you are a strawberry lover and, in the mood to make dessert, you can also decorate your favorite dessert with jam.
I made this quite a few times before, so I know by heart the ratio of the ingredients. Here is an easier way to measure the ingredients: keep the sugar and the strawberry at about a ratio of 1:5. You can always add more sugar if desired.
Anyways, there is a huge satisfaction from seeing the jars lined up on the shelf, to see you through the winter. Good luck! I hope you enjoy this recipe.
Tips: The strawberry jam was runny but thickened as it cooled down.
You can store it in the fridge, for up to 2 weeks. Did I mention it is preservative-free? 😊
- 2 pounds fresh strawberry
- 1 cup white sugar
- 1 whole lemon
- Wash the strawberries, slice them, and remove the hulls.
- Add the sliced strawberry to a large saucepan.
- Mixed in the sugar well and stir frequently over medium heat.
- Once the mixture starts to boil, hand-squeeze the lemon juice. Gently stir the mixture again.
- Smash the mixture with a small holes masher, making sure there are no big strawberry pieces.
- Continue stirring frequently so the sauce does not stick to the bottom of the saucepan and burn.
- It is ready when you see the bubble popping out or the mixture reaches your desired thickness, about 30 minutes at least.
- Slowly pour into a mason jar or any sterile jar, allowing it to cool to room temperature. Don’t forget to leave the lid off during the cooling process.
- Cover and keep in the fridge.