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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Wash well the strawberries under running water and cut and remove their stems.
Divide them in two parts: one part of the strawberries will be cut in dices in order to keep small chunks in the jam, the other part will be blended into puree. Use the below table for determining the portion of each.
Divide them in two parts: one part of the strawberries will be cut in dices in order to keep small chunks in the jam, the other part will be blended into puree. Use the below table for determining the portion of each.
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Blend half of the strawberries to obtain a soft liquid jam that is very easy to spread (coulis) or that can be used as a sauce,
Blend a quarter of the strawberries for a less liquid jam which will remain easy to spread however.
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Place the portion of strawberries to blend in a deep cooking pot, add the sugar and blend them with an immersion blender until obtaining a smooth and uniform puree:
Cut the remaining strawberries in small dices and combine them to the strawberry puree.
You should cut each strawberry in 6 to 8 chunks. Small strawberries can be cut to 4 chunks.
You should cut each strawberry in 6 to 8 chunks. Small strawberries can be cut to 4 chunks.
Cook at medium high heat while stirring with a wooden spoon until the strawberry mixture boils and let it boil for a few minutes while stirring. Turn of the heat and add the lemon juice, then stir one last time.
Pour immediately the strawberry jam into pre-sterilized jars (see further below) leaving only 1 cm below the lid and close immediately the jar. Leave the jars to cool down for a couple of hours during which you will hear the jar covers "popping" in.
Store at less than 25 degrees Celsius and enjoy this relatively low sugar strawberry jam any time at breakfast or in the afternoon.
Bon Appétit!
Bon Appétit!
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How to sterilize jam jars
Simply plunge the washed jars in boiling water for 30 seconds:
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