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Strawberry Jam for Winter
Instructions
Carefully sort through the ripe fresh strawberries (500 g), removing the stems and any damaged or rotten spots. Wash the berries well under a gentle stream of cold water in a colander, stirring them gently with your hands. Choose ripe, fragrant strawberries – underripe ones give a less tasty result with a weaker aroma.
Add 1.5 cups of granulated sugar to the prepared strawberries in a thick-bottomed pot and mix everything thoroughly with a wooden spoon. The sugar will quickly spread through the berries and start drawing out the juice. A thick-bottomed pot is essential – a thin, ordinary one will let the jam scorch as it cooks down.
Blend the berries and sugar with an immersion blender until completely smooth, about 1–2 minutes. The mixture will turn bright red with small flecks of berry. If you do not have a blender, rub the berries through a fine sieve to remove the seeds, then add the sugar. The blender gives a faster result, while the sieve gives a smoother texture.
Place the pot with the strawberry mixture on the stove and bring it to a boil over medium heat, stirring occasionally with a wooden spatula, for 3–4 minutes. Reduce the heat to the lowest setting and carry on cooking. As it cooks, carefully skim the pink foam from the surface of the boiling jam with a spoon or slotted spoon – the foam spoils the appearance and may contain bits of debris.
Cook the mixture down until its volume is reduced by about half – this takes around 15 minutes of constant stirring (do not leave it unattended, it will scorch in seconds). The hot finished jam is still runny and pourable, and once fully cooled it takes on the thick, jelly-like consistency typical of a properly made jam. To check it is ready: a drop of jam on a cold saucer should hold its shape and not spread.
Ladle the hot finished jam into clean sterilised glass jars (400 ml). Sterilise the jars and lids beforehand with steam for 15 minutes or in the oven at 120 °C for 10 minutes. Seal tightly with sterilised lids using a canning tool and turn the jars upside down to check the seal – there should be no leaks. Let the jars cool completely under a warm towel. Store in the refrigerator for up to 3 months after opening. The shelf life of airtight sealed preserves is up to 1 year in a cool, dark place (cellar or pantry).
Tips
- 1
To boost the berry flavour and aroma, add a pinch of vanillin or 1 tablespoon of vanilla sugar per 1 kg of berries. A teaspoon of freshly grated lemon zest also works beautifully – it gives a bright aroma without changing the taste.
- 2
For an unusual aromatic accent, place a fresh mint leaf or a sprig of basil in the jar before sealing – it will lend fresh notes to the jam. This is a homemade touch for an original presentation.
- 3
When pouring the hot mixture into a glass jar, always stand a long-handled metal spoon inside it – the metal draws off some of the heat so the jar does not crack from the sudden warming of the glass. This is a classic preserving trick.
- 4
Cook homemade jam only in copper, cast iron or non-stick cookware – in enamel-coated pots the mixture may scorch on the bottom, which ruins the taste beyond saving. A thick bottom is a must.
FAQ
Can I reduce the amount of sugar in the jam? +
For everyday use (stored in the fridge for 2–3 months) – yes, you can reduce the sugar to 1 cup instead of 1.5. But for long-term storage (airtight sealing, a year in the cellar) do not reduce the sugar – it works as a natural preservative and prevents fermentation and mould. The standard ratio for preserving is 1:1 (berries to sugar); in my recipe it is already reduced to 1:0.75, which is optimal. For a diet version use stevia or erythritol, but only for jam meant to be eaten quickly.
How do I check that the strawberry jam is ready? +
The classic method: drop a drop of hot jam onto a cold saucer (keep it in the freezer for 5 minutes before testing). If the drop does not spread and holds its shape when you tilt the saucer, the jam is ready. If it spreads into a puddle, cook it down for another 3–5 minutes. You can also go by visual signs: the volume should be reduced by half, the spoon should leave a trail on the bottom of the pot when stirring (the trail does not close up instantly), and the foam will stop forming intensively. A homemade recipe always takes practice – experiment the first 2–3 times.
Can I use frozen strawberries for the jam? +
Yes, out of season frozen strawberries are a great option. Thaw them beforehand at room temperature for 2–3 hours in a colander and be sure to drain off all the liquid that forms (excess water lengthens the cooking down by 1.5 times). Increase the amount of sugar to 1.8 cups per 500 g of berries to make up for the reduced sweetness of the frozen product. The jam will be a little less fragrant and have a thinner, fresher berry taste than one made from summer strawberries. For a winter version this is a perfectly acceptable result.
How long does homemade strawberry jam keep? +
In an open jar in the fridge, up to 3 months if hygiene rules are followed (a clean dry spoon for scooping, a tightly closed lid). In a closed sterile jar with an airtight seal, up to 1 year in a cool, dark place (cellar, pantry, lower kitchen cupboard shelves). In the light it keeps for up to 6 months without loss of quality. Signs of spoilage: mould appearing on the surface, a sour smell, fermentation (bubbles). If you see even one sign, throw it out. A homemade version without preservatives needs attention to storage conditions.
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