Strawberry Jam (Method 3)
This traditional strawberry jam recipe relies on the classic equal-weight ratio of fruit to sugar to create a rich, intensely flavored preserve. By slowly cooking crushed strawberries over gentle heat, the natural pectin sets the jam into a luscious, spreadable texture that remains tender rather than becoming stiff or candy-like. Perfect for spreading on morning toast, swirling into yogurt, or using as a sweet filling for pastries and cakes.
Ingredients
- 2 pounds Fresh strawberries (Quantity estimated for a standard batch. Original text specifies taking strawberries as mentioned above.)
- 2 pounds Granulated sugar (Recipe specifies using equal weight to the strawberries.)
Instructions
- 1Wash and hull the strawberries. In a heavy-bottomed pot (originally a tinned vessel), combine the strawberries and sugar. Crush the strawberries into the sugar to release their juices.
- 2Place the pot over low heat (originally cooked over embers). Cook slowly, stirring occasionally with a wooden spoon to prevent sticking or burning.
- 3Continue cooking until the mixture reaches a jam-like consistency. It should be somewhat loose and soft; do not cook it until it becomes hard or stiff. Remove from heat immediately once the desired texture is reached.
- 4Allow the jam to cool completely. Once cool, transfer into clean glass jars or pots and seal tightly for storage.