Vibrant Strawberry Jam

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Spring and summer fruits are my favorite. When my local grocery store has a strawberry sale, I can’t pass up overhauling on the delicious red berry.

2 cups sugar
1 large lemon (or two small ones) juiced and zested
5 cups strawberries, cut into quarters and hulled
1 small plate (placed in freezer)

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Start by slicing up your strawberries. Depending on how small you cut them up, the jam will either be heavy with fruit bits or more diluted. I like a chunky jam, and quartered my strawberries. For something more smooth, dice them up! Set the strawberries aside.

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Place a sauce pan on the stove and turn it on low. In the meantime, add the juice of one largeĀ  lemon to a bowl. Also add the entire zest of the lemon.

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Pour in the two cups of sugar and mix everything together.

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When the sugar mixture is semi incorporated, add to the pan. Keep on low heat and cook for 10-15 minutes until the sugar is all dissolved.

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Once the sugar is dissolved, add the strawberries. Cook down on low heat for 20-30 minutes. The mixture should get to a low boil.

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To see if the jam is done, we apply the cold plate trick. That plate that was in the freezer? Grab it. Simply dip the plate into the mixture and if a jam like texture forms on the plate, you have completed your compote!

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Place the jam in a airtight container or use right away. Make sure to let it cool to room temperature before placing it in the fridge.

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I used the jam the next day to make Strawberry Jam Croissant Bread Pudding for Easter. It was amazing.

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One response to “Vibrant Strawberry Jam

  1. Pingback: Strawberry Jam Croissant Bread Pudding | thingsimakeinmykitchen·

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