I love homemade jams. In my family, my mother, grandmother, and aunts made jams every summer, enough for the whole year. I even remember that some years, in summer we were eating last year’s jam… the truth is I do not have a favorite jam, I love them all.
If you have never made homemade jams, try to make time. It’s worth it. I never do much, and for most of the year, we buy jams. But during the summer, if I find cheap fruit, it is a shame not to take the time to prepare a unique jam, and you can always give it your touch: rosemary, cinnamon, anise, cloves, or ginger.
When making homemade jam, use a large pot, as my grandmother did. The night before, mix the fruit with sugar and stir and let it sit overnight so that the fruit juice is released. You will get a tasty jam.
Maybe you will also like this recipe: Thousand Layer Cake with Dulce de Leche
Strawberry Ginger Jam
- 2 boxes (1 pound) of strawberries
- 1 1/4 cup sugar
- pinch of salt
- 1 chunk of ginger, peeled
- Wash the strawberries, remove stems and cut in halves if they are small or into fourths if medium-sized.
- Place in a bowl with sugar. Stir and refrigerate overnight.
- The next day, stir and cook in a large pot, simmering gently over low heat and stir occasionally. Remove the foam with a spoon.
- After 45 min. Take a tablespoon of liquid jam to a plate and cool for 5 minutes. Test.
- When the right consistency is achieved, you can drag a finger without the jam coming back together (like in the picture). Take out the piece of ginger and put it in clean glass jars.