Strawberry Jam
This classic strawberry jam focuses on preserving the integrity of fresh, ripe berries in a rich, sweet suspension. By gently simmering whole strawberries with an equal weight of sugar, the fruit remains tender and distinct rather than turning into a mushy puree. The result is a vibrant, ruby-red preserve with a soft set texture, perfect for spreading on morning toast or spooning over desserts.
Ingredients
- 1 pound Fresh strawberries (Select berries that are ripe and red, but firm (not mushy or overripe). Originally '1 ratl'.)
- 1 pound Granulated sugar (Originally '1 ratl'. Use clean white sugar.)
Instructions
- 1Select fresh, red strawberries that are fully ripe but not mushy or overripe. Wash them gently and remove the stems (hulls).
- 2Place the strawberries in a heavy-bottomed saucepan (stainless steel is recommended; originally a tinned vessel). Add the sugar to the pan.
- 3Place the pan over medium heat. Stir very carefully using a wooden spoon or a silver spoon to dissolve the sugar, taking great care not to break the strawberries. Once the mixture comes to a boil, reduce the heat to low.
- 4Simmer gently until the jam reaches the setting point (gel stage). Ensure the jam does not become too hard or overcooked; it should remain somewhat soft. Remove from heat, pour into sterilized jars, and seal.