Strawberry Jam

Everyday Gourmet
Cook time approx 15-20 minutes


1000g strawberries fresh or frozen

800g granulated sugar

4 cinnamon sticks

3g tartaric acid

Strawberry Jam


Wash the strawberries and remove the stalks. Place them in a saucepan with the sugar and cinnamon sticks; stir gently so as to extract the juice and natural pectin from the strawberries. Skim off the impurities and any foam if required. Cook to 105°C and then add the tartaric acid. Pour immediately into glass jars then close with a lid, turn the jar upside down to block the air in the bottom of the jar. This action hermetically seals the jar by producing a vacuum-packed effect when the jam cools.