Homemade Strawberry Jam - Pilar Hernández's Chilean Kitchen
I love homemade jams, as I mentioned in the peach jam recipe. In my family, we didn't buy jam; during the summer, my mom, my grandmother, and my aunts would make enough jam to last the whole year.
- 2 boxes (900 grams) of strawberries
- 1 1/4 (300 grams) cup of sugar (read notes below)
- pinch of salt
- Optional: 1 cm of peeled ginger
- Optional: 1 grated apple if you prefer a thicker jam
- Wash the strawberries, remove the stem and cut into 2 if they are small, into 4 if they are medium and into 6 if they are large.
- Place in a bowl with the sugar (I use half the weight of the fruit), salt, and the piece of ginger. Stir and refrigerate overnight.
- Stir and cook in a large pot, bring to a gentle boil over low heat, stirring occasionally. Skim off any foam that may form. Do not cover.
- After 45 minutes, scoop a spoonful of the jam liquid onto a plate and refrigerate for 5 minutes. Taste.
- When it has the right consistency, you can run a finger through it without it coming back together as in the photo, remove the piece of ginger and pack it while hot.
- Refrigerate.
I even remember some years when in the summer they made us eat the previous year's jam so it wouldn't go bad... the truth is I don't have a favorite jam, but some days I want to eat apricot, other days blackberries and often strawberry jam.
If you've never made homemade jam, try to make the time; it really does taste different. I never make much myself, and most of the year we buy it, but when fruit is cheap in the summer, it's a shame not to take the time to make a special jam, and you can always add your own touch with rosemary, cinnamon, anise, cloves, or ginger.
I made this homemade strawberry jam on the stove in a large pot, just like my grandmother used to. The night before, you should mix the fruit with the sugar, stir, and let it sit overnight so the fruit releases its juices and becomes delicious.
Frequently asked questions below the recipe.
Description
One of the first jams of the season.
- 1 ¼ (300 grams) cups of sugar (read notes below)
