Pantry
Strawberry Jam
M’raba l’Frez
نربا ايفرز
Serve it for breakfast, on petits fours, or as cake filling or ice cream topping.
My children think this is one of Mom’s best recipes. Once you try it, you will never buy strawberry jam again. Remember to ask an adult to supervise you.
Procedure
- Rinse and drain strawberries. Ask an adult to supervise, then remove stems with a knife and discard. Chop strawberries in the food processor or by hand.
- In a medium saucepan, combine strawberries and sugar, place over high heat and bring to boil for 5 minutes, stirring frequently with a wooden spoon.
- Remove foam from the top with a spoon, add lemon juice, stir, and reduce heat to medium.
- Cover with the lid and cook for 10 minutes, stirring frequently.
- Turn off heat, uncover and set aside to cool. Once it is cool, pour it into a glass jar and refrigerate.
Serve it for breakfast, on petits fours, or as cake filling or ice cream topping.
Tip — You can substitute ¼ teaspoon citric acid for the lemon juice. Apricot jam can be prepared in the same way - just remove the pits from inside the apricots before you chop them.