Strawberry Jam with Whole Berries

1. 1 Strawberriespack 400 g ≈ $3.50 400 g
2. 2 Sugarpack 1 kg ≈ $1.60 400 g
3. 3 Citric acid 1 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. Sort the strawberries¹, quickly rinse them in a colander, pat dry, and remove the hulls. Cut large berries in half.

2. Sprinkle the berries in a preserving pan with 400 g sugar² without stirring, and leave for 8–10 hours to release their juices.

3. Gently rock the pan, set it over medium heat, bring to a boil, and cook for 5 minutes, skimming off the foam. Leave to cool for 4 hours.

4. For the second boil, bring to a boil and cook for 5 minutes, then cool for 4 hours. For the third boil, add 1 g citric acid and cook for 5 minutes.

5. Check for doneness: a drop of syrup on a cold saucer should not spread. Sterilize a 0,5 l jar and lid: steam the jar or place it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot jam into the sterile jar, seal at once, turn upside down, and wrap until cool.

7. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.