The best strawberry jam is always what your grandmother made to you. Well, this recipe comes right from her.
Among the things that I am delighting to do and cook during this COVID quarantine could not miss the strawberry jam. Right now in Tuscany strawberries are sweet, red, and juicy and I am using them to prepare the most disparate things from salads to cupcakes to stuffed cakes.
This Tuscan strawberry jam lends itself to multiple uses:
you can also use it to make the delicious Italian Crostata (tart); to decorate your dishes, as a sauce for Panna cotta and a very interesting aspect of strawberry jam is to accompany cheeses deliciously, at the end of the meal.
You can spread it on a slice of bread and be directly in paradise maybe adding a little bit of butter. Well, this is what you can find here in Tuscany at my b&b near Lucca: dolce vita in Tuscany.
Anyway, I am not the only one to say that this is the best strawberry jam you can eat. In fact, many chefs and restaurateurs have asked me for the recipe and obviously, I did not hesitate to pass it on because good things must be handed down, as my granny often said.
This jam brings to my memory the stories of my grandmother.
Traditions of walks in the fields to pick the strawberries of the Maremma land. From Spring to late Summer the women who lived in the countryside gathered in the farmyard and prepared the most varied jams. They had at their disposal ripe fruit directly from the trees. At that time, preparing a jam, was an opportunity to meet and laugh together. Large pots steaming with ripe and sugary fruit were in the center of the farmyard; the perfume (told me my grandmother) spread throughout the surrounding area.
However, although this was already the best strawberry jam, I wanted to add my touch to the recipe. My variant for this jam is the use of vanilla bean which in my opinion gives a unique and enhancing flavor and aroma.
The secret of the goodness of this recipe:
is to use a fairly large pot (I use a large pan) because in this way cooking will be fast and not only the flavor but also the color of the jam will be exceptional.
- 2 pounds, 1 kg strawberries
- 1,40 pound; 650 gr sugar
- 1 lemon
- 1/4 vanilla bean
- First wash jars and caps then STERILIZE:
- the jars in the oven (put the glass jars in the oven at 212°F, 100°C for 8-10 minutes)
- the caps in a water bath (boil them in for 10 minutes)
- Wash and cut the strawberries into small pieces
- pour about 1/3 of the sugar on the strawberries, add the juice of the lemon, mix well
- cover with a film and put in the fridge to macerate for about 3 hours
- After this time drain the strawberries and set them apart, in a bowl
- Pour all the juice that remains in a large pot, add the sugar that you didn’t use before, and put on medium heat mixing continuously. Cook over high heat for 15 minutes until a medium-thick syrup is formed
- add the chopped strawberries and the vanilla cooking and stirring for 20 minutes
- At the end of cooking, turn off the heat and stir again to incorporate the foam
- pour the jam in the jars screw the caps tightly on and boil the jars for about 20 minutes. I use a cotton tea towel to keep the jars from colliding