I'm not a very big fan of Strawberries compared to my sisters. I like super sweet Cherries more, and it saddens me that it's hard to find the organic version since it is loaded with pesticide. It's the season because a huge bulk of those Strawberry-filled shiny plastic packs will greet you when you enter the grocery store. We purchased the organic ones because they were on sale, but the Cherries and Grapes were going and the Strawberries were still sitting untouched and slowly deteriorating inside the fridge. So, what better way of consuming them by turning them into jellies! In came the magician and savior of endangered food... yours truly. My hubby and I are fond of jams or fruit spreads (before I wasn't) on top of melted cheese on a bagel, pbjs, or to jazz up the plain, balkan yogurt. It is also healthier than buying mainstream jams, since they just full of high-fructose corn syrup and fillers.
I was hesitant because it will be my first time, and achieving the right consistency is tricky. I also don't want to make a huge batch equal to a year's supply, thus going through all the necessary sterilization and wax sealing to avoid molds. With my hubby's horsepower appetite, now you see it, now you don't. Just be prepared for the sticky mess that awaits your kitchen and your outfit.
Organic Strawberry Jam
2 cups Strawberries, washed and hulled
1 1/2 cups raw, unrefined sugar (or 2 cups if you don't want to use maple syrup)
1/2 cup medium maple syrup
2 tbsp. lemon juice
1 frozen plate (place plate inside freezer)
sterilized metal lid jars (since this is not a huge batch and expected to finish fast, I just soak the jars in boiling water for 30 mins., otherwise you have to follow the sterilization process.)
- Process Strawberries in the food processor to get the exact 2 cups measurement.
- In a pan or casserole pot, mix all the ingredients and stir over low heat until sugar is dissolved.
- Turn up heat to high to achieve a rolling boil, keep stirring. Skim off the foam that forms on the surface.
4. Boil for around 13 mins. and check consistency. Other recipes suggest to reach a boiling point of 105C, but I reached the preferred consistency after 13 mins. at about 90-95C. To test, place 1 tsp. of the liquid on the frozen plate and put it back in the freezer. Check it after a minute or two by running your finger through the jam across the plate. If the liquid appeared like jelly or intact, it is ready to be bottled.5. Retrieve the sterilized jar, remove excess water and pour in the hot jam. Leave 1/4 to 1/2 head space and close tightly. Turn the bottle upside down for around 5 mins. to create a vacuum seal. If you are using a pop-up lid, the raised center will be sucked in. It is important to keep the jars hot to prevent the glass from shattering due to high temperatures when you pour in the hot liquid.
6. Let it cool at room temperature then refrigerate.
Watch out for fruits or berries on season sale to make your jam. You can freeze them and cook them later to retain freshness.
Have a wonderful breakfast the next day.
