Name: Strawberry Jam - Forki
Yield: 4 servings
Ingredients: strawberries; 5.5% approx; 3.3 - 3.4 For this pH, we will need to add between 1-2 grams of citric acid per kg of clean fruit. We consider that 1 gram of citric acid is equivalent to about 15 ml of lemon juice.; Corn - approx 0.5%; 55 57%; (3 kg gross) about 2,700 g; 150 ml 150 ml (5.5%); 1.62 g 1.760 grams; 4.32 4.460; 3.24 3.345; 148 g 148 grams; 1.768 1.908; 54 57%; 11 12.0 g (0.62% of total weight sugars); 60 ml 60 ml (2.2% of total net fruit weight); 3 3.3 kg

Strawberry Jam - Forki

Smooth and glossy strawberry jam, with a hint of citric acid to balance its natural sweetness, ideal for spreading on toasted bread.

Ingredients

Servings:

Ingredients

strawberries
5.5% approx
3.3 - 3.4 For this pH, we will need to add between 1-2 grams of citric acid per kg of clean fruit. We consider that 1 gram of citric acid is equivalent to about 15 ml of lemon juice.
Corn - approx 0.5%

Ingredients

55 57%
(3 kg gross) about 2,700 g
150 ml150 ml (5.5%)
1.62 g1.760 grams
4.32 4.460
3.24 3.345
148 g148 grams
1.77 1.908
54 57%
11 12.0 g (0.62% of total weight sugars)
60 ml60 ml (2.2% of total net fruit weight)
3 3.3 kg

Nutritional Information

Per Serving (Approx.)

Calories

1064 kcal

Protein

0 g

Fat

0 g

Carbohydrates

275 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Rinse the strawberries under cold running water. Discard any that are damaged and trim off the parts that are not in good condition. Slice the strawberries in half.
Weigh the cleaned strawberries and note the weight on a sheet to calculate the necessary amount of sugar later.
Calculate the amount of sugar to add according to the desired final sweetness of the jam.
Divide the sugar to be added into three parts, reserving one part with the pectin to add at the end of the process.
Approximate half of it.
Approximate the other half. Set aside two equal parts.
Place the strawberries in a pot with a little water, and heat them over medium-high heat until they begin to boil.
When they start boiling, gradually add the first half of the sugar while stirring constantly to prevent sticking.
When it returns to a boil, let it cook over moderate heat for 7 or 8 minutes, stirring occasionally.
Remove the foam that forms on the surface with a skimmer.
After this time, add the other half of the sugar while stirring continuously.
When it returns to a boil, let it cook over moderate heat for another 5 or 6 minutes, continuing to stir.
Use an immersion blender to achieve the desired texture for the jam.
From this point, monitor the temperature with a thermometer. Let it boil until it reaches a minimum of 102ºC (at sea level, while it may vary in Cerdanya).
To achieve the perfect concentration of 32-34 degrees Baumé, ideally, you need to reach 104ºC, but be careful not to overcook the fruit.
Pass the blender again if necessary, to achieve the desired texture for the jam.
Let it boil for 4 more minutes to ensure the pectin incorporates correctly.
Next, add the lemon juice, stir well, and let it cook for 1 more minute.
Remove the pot from the heat.
Skim off any foam remaining on the surface.
Fill the jars with the jam while it is still very hot.
If opting for the inverted jar method, they must be filled to the maximum to minimize air, and the jam must be at least 85ºC. Seal each jar immediately and turn it upside down.
If you prefer to pasteurize the jars, fill them leaving a little space at the top.
Wait one minute and seal the jars hermetically.
Allow them to cool, and when the jars are lukewarm, place them in a pot, separated by kitchen cloths to prevent them from touching each other during the cooling process.

Recommendations & Tricks

When cleaning strawberries, make sure to remove any pieces with stains or signs of spoilage to prevent them from affecting the flavor of the jam. Remember that you could lose between 10-11% of the original weight of the fruit.
To keep your kitchen clean, cover the stove with aluminum foil before you start cooking the jam, as it is common for some part to spill, especially during boiling.
Strawberries naturally contain about 5.5% sugar, which contributes to the final sweetness of the jam.
The natural acidity of strawberries is between a pH of 3.3 and 3.4. To balance this, add between 1-2 grams of citric acid per kilogram of clean fruit.
If you don't have citric acid on hand, you can substitute each gram with 15 ml of lemon juice, which offers a similar acidity result.
The pectin level in strawberries is medium, approximately 0.5%. This means that the jam can benefit from a minimum of additional pectin if you desire a thicker texture.
If you are making jam for about 13 jars of 240 grams each, adjust the ingredient quantities accordingly to ensure you have enough.
To achieve the desired 55-57% sugar content in the preserve, adjust the amount of added sugar according to the weight of the clean fruit used.