Strawberry jam recipe with vanilla pods (no preservative)
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Strawberry jam recipe
Put sugar and strawberries in layers in the pan. Leave it like this for a few hours. Mix lightly with a very clean wooden spoon so that the sugar enters the strawberries.
Cut the vanilla pod vertically, scrape the seeds and place them over the strawberries. Add the rest of the pods.
Put the pan on medium heat and leave until the jam starts to boil slightly. Add the lemon juice and mix a little with a clean spoon. Let it boil for 30 minutes. Remove the foam with a clean, dry foamer.
After half an hour, reduce the flame as much as you can and let it boil for another hour. If the flame seems too big, put a board under the pan. Do not stir too much during cooking, so as not to crush the fruit.
To see if the jam is bound, put it on a plate and let it cool well. The better the syrup is bound, the better the jam is preserved.
When ready, cover the pan with a damp kitchen towel (squeezed well) and leave the jam to cool. Put the jam in clean and dry jars well. Seals with clean lids.