Homemade Strawberry Marmalade and Jam Recipe
Making strawberry marmalade and jam at home is a delightful way to preserve the vibrant flavors of freshly harvested strawberries. Here’s a simple and traditional recipe you can follow.
Ingredients:
1 kg (2.2 lbs) fresh strawberries
800 g (4 cups) granulated sugar
1 lemon (juice and zest)
Equipment:
Large pot
Wooden spoon
Sterilized jars with lids
Funnel (optional)
Instructions:
Prepare the Strawberries:
Rinse the strawberries thoroughly under cold water.
Remove the stems and cut the strawberries into halves or quarters, depending on their size.
Macerate the Strawberries:
In a large bowl, combine the strawberries and sugar. Mix well to ensure all the strawberries are coated with sugar.
Cover the bowl with a clean cloth and let it sit for a few hours or overnight in the refrigerator. This process will help the strawberries release their juices.
Cooking the Jam:
Transfer the macerated strawberries and their juices to a large pot.
Add the lemon juice and zest to the pot.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to a simmer and cook for about 20-30 minutes, or until the mixture thickens. Stir frequently and skim off any foam that forms on the surface.
Testing for Doneness:
To test if the jam is done, place a small plate in the freezer for a few minutes. Drop a small spoonful of the jam onto the chilled plate and return it to the freezer for 1-2 minutes.
Remove the plate from the freezer and push the edge of the jam with your finger. If it wrinkles and doesn’t run, it’s ready. If not, continue cooking and test again in a few minutes.
Sterilize the Jars:
While the jam is cooking, sterilize your jars and lids by boiling them in water for 10 minutes. Let them dry on a clean towel.
Canning the Jam:
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Place the lids on the jars and screw on the bands until fingertip tight.
Sealing the Jars:
Process the jars in a boiling water bath for 10 minutes. Ensure the water covers the jars by at least an inch.
Remove the jars from the water and let them cool completely on a towel or cooling rack.
Checking the Seal:
Use freshly picked, ripe strawberries for the best flavor.
Adjust the sugar amount according to your taste preference. Less sugar will make a less sweet jam but might affect the preservation time.
For a smoother texture, you can blend the strawberries before cooking.
Enjoy your homemade strawberry marmalade and jam on toast, pancakes, or as a delicious addition to desserts!
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