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Thursday, 28 June 2018

Homemade Strawberry Jam Recipe | Fresh Strawberry Jam Without Preservatives

Who doesn't love a fresh-picked strawberry? I especially enjoyed the strawberries that glow like lantern and I can picked straight from my garden. Just like a strawberries dream story about a princess's garden. I believe in making dreams a reality. Freshly picked strawberries is so sweet, juicy and healthy, also a temptation for anyone. You can make your own homemade jam is so delicious, that taste so heavenly and easy way to package and give as gifts to your loved ones. You could use other soft fruit too, such as blackberries. 

Makes 1 jar of jam, 500ml

600g fresh strawberry
320g - 400g sugar, (sweetener of your choice)
1 small lime, lemon, (or just a few drop)
small knob of butter, (salted)

1) Wash strawberries in a large bowl, sprinkle over a little coarse sea salt , rinse under cold running water and drain them thoroughly. 

2) Slicing the strawberry in half, place the cut side down on a cutting board, then slice it into 4 pieces.
and place into a large glass bowl. Stir in sugar and allow to stand in room temperature for at least 2 hours or keep in the fridge overnight to release their natural juices. 

3) Cook the mixture into a large cast iron skillet. Add the lime or lemon juice and add a knob of butter and stir in to melt. This will help to dissolve any remaining scum and bubbles. Cook over medium high heat until it thickens, It should take about 15 minutes. 

4) Here's how to test, Spoon a spoonful of hot jam onto the cold saucer. If jam is still thin and runny, keep boiling for another 2 minutes.

5) Pour into clean, warm sterilised jar, and cover with lids, and seal, label and wipe the jar.  stay at best quality for up to three weeks in refrigerator.

Helpful Tips:
The dishwasher method is a very good method for sterilising your jars, and make sure you have a high temperature setting on it. you can clean the jars by putting them through the hot cycle of a dishwasher. 

Recipe from Josephine Recipes, June 2018

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