Strawberry Jam No. 2
This traditional strawberry jam recipe focuses on preserving the fruit's natural flavor through a gentle, two-stage cooking process. Fresh strawberries are first simmered to soften, then mashed and boiled with sugar to create a preserve with a delightful, spreadable texture. Unlike stiff commercial jams, this version is intentionally kept slightly loose and succulent, making it perfect for drizzling over desserts or spreading on warm toast.
Ingredients
- 1 pound Strawberries (Cleaned and hulled. Originally '1 ratal'.)
- 1 pound Granulated sugar (Originally 'loaf sugar'. Use standard white sugar.)
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Instructions
- 1Place the cleaned strawberries in a heavy-bottomed, non-reactive pot (stainless steel or enamel). Cook uncovered over low heat (simulating embers) for 30 minutes. Stir occasionally to ensure the fruit does not burn or stick to the bottom.
- 2Remove the pot from the heat. Mash the strawberries thoroughly until pulpy. Add the sugar and mix well.
- 3Return the pot to the stove over high heat. Boil the mixture until it reaches a jam consistency. Be careful not to overcook; the jam should remain pleasantly loose and soft, not hard or stiff. Remove from heat and transfer to clean jars.
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