What you wouldn't give for a generous spread of strawberry jam on warm toast. Just thinking of it makes your mouth water already, so c'mon and get into this guide to learn how you can use those fruits and veggies you harvested from your spring garden, specifically those delicious strawberries!
History of Strawberry Jam
Strawberry jam is a homemade sweet strawberry concoction that people around the world have been eating for hundreds of years. Historically speaking, strawberry jam has been around since medieval times; it was even served to royalty. Strawberry jam was a luxury enjoyed primarily by kings and queens and their guests. It eventually made its way to America in colonial times, where strawberry jam is now one of the most popular fruit preserves in American cuisine.
Health Benefits of Strawberries
Children and adults alike can benefit from strawberry jam's nutritional value. Strawberry, the fruit, is an excellent source of vitamin C, which helps absorb iron. Furthermore, it is high in dietary fibre, which feeds the friendly bacteria in your gut, improves your digestive health and fights disease. Let's not forget that it's packed with antioxidants to help fight cancer cells, as well as anti-inflammatory properties which can slow down the progression of Alzheimer's disease, cardiovascular diseases and other degenerative conditions.
Due to its high magnesium content, strawberries are also thought to benefit heart function and brain health. If you're looking to lose weight, you'll be happy to know that regular consumption of strawberries supports weight loss. Here are some of the other benefits of strawberries, doesn't matter if you eat the fruit as it is or in jam form:
- Improves blood antioxidant status
- Decreases oxidative stress
- Reduces inflammation
- Improves vascular function
- Improves your blood lipid profile
- Reduces the harmful oxidation of LDL (bad) cholesterol
- Regulates blood sugar
- Helps prevent cancer
Homemade strawberry jam is made without preservatives or additives like most store-bought jams. That is why it is considered a healthy food choice to keep on hand at all times since it can be eaten as a sweet treat or even used as an ingredient in recipes for other dishes.
But be reminded that strawberry is also one of the most common fruits that causes food allergy. Perhaps you might want to check with an allergist or a nutritionist first to find out if you are allergic to the fruit before even heading to the kitchen and turning your fresh strawberries into delicious jam.
How to Make Homemade Strawberry Jam
As strawberry jam is so popular, you can find many strawberry jam recipes online if you don't have time to consult a cookbook. However, what we have here for you emphasises the health aspect of the jam as well as the preservation of its flavour. So, no matter what happens while you're cooking, keep the heat to medium or low setting.
Aside from enjoying them yourself, these homemade jams are also perfect as gifts. Just spoon some of it into a mason jar and wrap a ribbon round it. Your friends and family will love this homemade edible gift.
Ingredients
- 1.5 kg ripe strawberries
- 125 mls lemon juice
- 1 ¼ sugar
Instructions
- Place two small plates in the freezer for testing purposes.
- Wipe the strawberries clean and hull them. Place the strawberries in a large pan with 125 mls water, lemon juice and sugar. Warm gently, without boiling, stirring carefully with a wooden spoon. It is important not to break up the berries at this point. It is also important not to wash the strawberries once they are hulled. They will absorb water and will affect the overall taste of your finished product.
- Increase the heat slowly, but not to boiling point and continue to stir the mixture for 10 minutes, or until all the sugar has dissolved. Increase the heat and boil for 20 minutes, stirring continuously. Skim any scum off the surface with a skimmer or a slotted spoon.
- Start testing for setting point after 20 minutes, however it may take up to 40 minutes. Be careful that the jam does not catch on the base of the pan and start to burn.
- Remove from the heat, place a little jam onto one of the cold plates and place in the freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the jam will wrinkle when pushed with your finger.
- If your jam is ready, remove any scum from the surface. Spoon immediately into clean, warm jars and seal.
- Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Store in a cool dark place for 6-12 months. Once it is opened, it will keep in the refrigerator for up to 6 weeks.
- If the jam is not ready, return it to the heat for a few minutes and test again, using the second plate from the freezer.
