When you get organic strawberries…Turn them into Jam!

What is the best way to preserve a fresh basket of organic ripe strawberries? Turn them into Jam!

Exchanging gifts has been a social act for decades and centuries. For me, the best gift of all is a customized, well thought, made with love, or one that is brought specifically for this one person.

These ripe strawberries were one of the most special gifts I have received this year. After all, what is not to love about them?

1. Who doesn’t like strawberries? Especially when dipped in sugar, and then, the crunchiness of the sugar meets the sweet fruit and then you feel warmth in your mouth. And just then, a hint of acidity hits the back of your mouth.
2. These strawberries are organic. Seriously. No chemicals whatsoever were added to the soil, to the water and of course, no pesticides were sprayed.
3. As soon as the box entered home, the smell filled the kitchen. Soon, we could smell strawberries all over the house as the shooting took place on the balcony, which is across the house.

So, Back to the jam. As you know, Lebanese like breaking the rules. It’s in their genes. But Lebanese moms, are the best at breaking them, especially when it comes to recipe measurements. Hence, I cannot give an exact recipe for this Jam. All I can say is:

• Pour the strawberries in a saucepan.
• Dunk in the sugar until they are coated, and a bit more.
• Let them sit in the fridge for a few hours (Overnight could also be an option)
• Squeeze half a lemon into the saucepan and turn on the heat.
• Let them simmer while stirring until thick.

Now comes the Jam test:

 

 

After placing a small plate in the freezer for 10 mins, pour a drop of jam onto the plate and return it to the freezer for 2 mins.

Swipe your finger through the center of the drop. You know the jam is thick enough when both lines do not meet.
After that, you can pour them into jars, and seal them.

As for storage, if your jar is filled to the brim, you can store it in your cupboard where the temperature does not exceed 25 degrees Celsius. If there is still air in your last jar, make sure you store it in the fridge, same applies to any opened jar. 

You can dig into your homemade jam after two days of sealing them.