This recipe offers a delightful homemade strawberry jam with a hint of citrus, perfect for spreading on scones or toast.
Layer the fresh strawberries and granulated sugar in a non-metallic bowl.
Ensure the strawberries are evenly coated with sugar for better maceration.
Cover the bowl and let it sit overnight to allow the strawberries to release their juices.
Place the bowl in a cool area to prevent fermentation.
Transfer the mixture to a saucepan and gently heat until the sugar dissolves.
Stir occasionally to prevent the sugar from burning.
Add the juice of one lemon and bring the mixture to a boil, then simmer for 5 minutes.
The lemon juice helps in setting the jam due to its natural pectin.
Pour the mixture back into the bowl, cover, and let it sit for another day.
This resting period enhances the flavor of the jam.
Transfer the mixture to a preserving pan and boil until it reaches the setting point, about 10 minutes.
Use a candy thermometer to ensure the jam reaches 220°F for proper setting.
Let the jam cool slightly, then stir to distribute the fruit evenly.
Stirring prevents the fruit from settling at the bottom.
Pour the jam into sterilized jars and seal immediately.
Ensure the jars are hot to prevent cracking when adding the jam.
Continue in our app for the best experience
