This makes around 1/2 cup of fresh strawberry jam meant for toast, cakes, cookies and other confections. No need to make a large batch of jam when you only need a small amount.
Prepare: 15 minutesmins
Bake: 30 minutesmins
Servings: 8tbs
Equipment
Candy thermometer
Ingredients
2cups(320g) strawberries
1cup(200g) sugar
Instructions
In a medium saucepan, mix together berries and sugar. Let sit 15-30 minutes to allow berries to macerate (this allows the fruit to soften and release its natural juices.) Mash berries with a spoon or run through a blender for finer texture. Add thermometer to side of the pan.
Turn heat to medium high. Once berries and sugar begin to boil, continue to stir frequently and cook until mixture reaches 220F (104C.) Adjust temperature down if mixture begins to spatter outside of pan. Turn off heat.
Pour into a heatproof container and allow to cool to room temperature. Store in refrigerator. Use within 5-7 days.
Notes
If you like sweeter jam, add 1/2 cup (100g) of sugar to the recipe. Do not use this for canning. There are specific recipes for canning food safely and this jam is intended for small projects such as a jelly rolls, sandwich cookies and petit fours. If you don't have a thermometer, as the mixture becomes translucent and thickens, place a small bit on a chilled ceramic plate. Let cool before running a finger or an object in the middle of the jam. If it doesn't go back together and a line stays, the jam is ready.