Easy Jam with Strawberry Preserves

1. 1

   Wash the strawberries, drain excess water with paper towels, put in a pot, coat with sugar and lemon juice, then let sit for 30 minutes to 1 hour until the juice is drawn out.

2. 2

   When the sugar dissolves, set on medium heat, agitating the pan from time to time as it simmers.

3. 3

   Continue to simmer on medium heat for a short while to maintain the color.

4. 4

   Scum will start to rise, so skim it off as it simmers.

5. 5

   Removing the scum is the key to tasty jam!

6. 6

   Remove from heat once the bubbles start to enlarge and there is no more scum, and when the juice thickens.

7. 7

   Be careful not to simmer for too long, and leave enough of the juice.

8. 8

   Pour into a boiled sterilized jar, and it's ready!

9. 9

   Since it is not a gel-type jam, I store it in the refrigerator and use it up within a week.

10. 10

    If you mix it with milk to make strawberry milk, kids will enjoy their milk!

11. 11

    It's also tasty mixed into a sauce for baked sweets!

12. 12

    This recipe makes a runny preserve, but if you want it more jam-like, simmer it for longer.

13. 13

    But be careful not to simmer it for too long, or it will harden!

* Per serving · 4 servings · Values may vary.

No additional tips available.