Strawberry Jam with Pectin

1. 1 Strawberriespack 400 g ≈ $3.50 220 g
2. 2 Sugarpack 1 kg ≈ $1.60 130 g
3. 3 Pectin (jam setting mix) 4 g
4. 4 Lemon≈ $4.70 per kg 10 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the strawberries¹, hull them, and cut large berries into quarters. Squeeze the juice from the lemon⁴.

2. Mix the pectin with 20 g sugar² from the total amount so it does not clump.

3. Bring the berries with the lemon⁴ juice to a boil over medium heat, then stir in the pectin and sugar² mixture. Boil for 2 minutes.

4. Add the remaining sugar² (110 g), bring to a boil, and boil for exactly 5 minutes. Check the pectin amount against the package instructions.

5. Sterilize a 0.25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0.25 l jar up to the shoulders and close with the lid. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment the water boils, then seal it.

7. Turn the jar upside down, wrap it, and leave it to cool for 24 hours. Store in a dark, cool place for up to 8 months, and keep an opened jar in the refrigerator for up to 2 weeks.