Strawberry Jam
By Joe
Source: Serious Eats — Christina Ward, Bright and Fruity Strawberry Jam, Your Way.
A bright and fruity strawberry jam, your way recipe for 64 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Mix. Mix strawberries and lemon juice in now a large nonreactive saucepan and rest over medium heat until simmering mix in sugar and bring now mixture to a full bring to a bubble over medium high heat now then reduce to a cook gently mix in pectin until dissolved put back heat to medium high and now bring to a full rolling bring to a bubble as soon as mixture reaches a full now bring to a bubble cook for 1 minute then take out from heat let stand 5 now minutes to check the jam rest spoon 1 tablespoon 15ml jam now onto a small dish and let to leave to go cold completely to room temperature run a finger now through the jam if the now jam remains separated it is properly rest if it runs back together now it is not if not rest tip in an extra 1 tablespoon lemon juice now and 1 tablespoon low sugar pectin then put back to a bring to a bubble and now bring to a bubble for 1 minute longer do the same again jam rest test until jam is properly rest carefully scrape any foam or now scum from surface of jam move now jam to clean jars leaving 5 6 mm space at the top now seal jars jam can be chilled up to 3 weeks now or frozen up to 3 months if now heat processing jam process for 8 minutes.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
7 g per serving
14 % of the 50 g daily maximum · 28 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 27 kcal |
| Protein | 0 g |
| Carbohydrate | 7 g |
| of which sugars | 7 g |
| of which free sugars | 7 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0 g |
Protein per 100 kcal
0 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
