Who doesn’t love grandma’s jams? Originally, jams were made to preserve the delicious flavours of seasonal fruits, in order to taste them a few months later, when it wasn’t their time anymore.
A few weeks ago, at school, I had to make jam for an experimental work. As I had to take pictures of all the procedure to include in my scientific report, I decided to share the recipe with you. The pictures were shot in a laboratory, so you might find strange that the environment doesn’t look quite like a kitchen. 😉
- 500 g of strawberries
- 275 g of sugar
- 1 cinnamon stick
- juice of half a lemon
You will also need a pan, a wooden spoon
- Prepare the strawberries by removing the stem of the strawberries with a knife.
- Put the strawberries, the sugar, the cinnamon stick and the lemon juice in a pan.
- Stir the mixture and cover the pan with its lid.
- Put the pan in the stove in a temperature of 200º C and stir from time to time, allowing the mixture too cook.
- After around 50 minutes, turn down the heat and let the mixture cool down completely.
- Once your mixture gets cold enough, transfer it into a sterilized jam pot.
And now your jam is ready to go to the table and be tasted by all your friends and family.
As mentioned before, this recipe was made for a school work. That’s why I didn’t have the opportunity to decorate my jar and take better pictures. Once I finished making my strawberry jam at school, my classmates immediately ran their fingers through the jam that remained on the pot and licked them. They loved it and said it tasted “divine”. If you try this recipe, I hope it works for you the way it worked for me. Please let me know. Good luck!