Five-Minute Strawberry Jam

1. 1 Strawberriespack 400 g ≈ $3.50 300 g
2. 2 Sugarpack 1 kg ≈ $1.60 450 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, rinse quickly, dry, and hull them. Cut large berries in half.

2. Place the berries in a preserving pan, cover with 450 g sugar², and leave for 2–3 hours until they release juice.

3. Set the pan over medium heat, bring to a boil, skimming off the foam. Boil for exactly 5 minutes and add 1 g citric acid.

4. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not spread. Sterilize a 0,5 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.

5. Pour the hot jam into the sterile 0,5 l jar up to the shoulders and seal at once. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

6. Store in a dark, cool place for up to 8 months, and keep an opened jar in the refrigerator for up to 1 month.