Strawberry Jam with Lemon

Name: Strawberry Jam with Lemon
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: 1 kg strawberries, fresh or frozen; 500 g sugar; 1 lemon, juice only; 1 green apple, peeled and finely grated (natural pectin); ½ tsp vanilla extract; 3 clean glass jars with lids

Fresh jam made with Huelva strawberries, slowly thickening in the slow cooker with no splattering and no burning. This recipe makes approx. 750 ml, enough for 3 jars of 250 ml.

€4–6from €4–5MildVegetarian20 min prepLOW – · HIGH 4–5 hrsFreezes well

Budget version · from €4–5Just the essentials, with money-saving tips

Ingredients serves 4

Tick off what you already have at home.

1 kgstrawberries, fresh or frozenfresas de Huelva
Any supermarket
Aisle: frutería. Season runs roughly January to May; outside that they are often imported.
500 gsugarazúcar
1lemon, juice onlylimón
1green apple, peeled and finely grated (natural pectin)manzana verde
Any supermarket
Aisle: frutería. Usually Granny Smith; tart and stays firm when baked.
½ tspvanilla extractaroma de vainillaextra
MercadonaCarrefourDia
Aisle: harinas / repostería. Small bottles near baking goods; 'extracto' is usually more natural than 'aroma'.
3clean glass jars with lidstarros de cristal
CarrefourEl Corte Inglés
Aisle: menaje. Preserving jars are in the household section; well-cleaned old jars work too.

Method

1
Wash and hull the strawberries and halve them. Put them in the slow cooker with the sugar, lemon juice and grated apple. Stir and leave for 30 minutes, until the strawberries release their juice.
2
Put the lid on and heat for 1 hour on HIGH, until the sugar has completely dissolved. Stir well.
3
Wedge a wooden spoon between the pot and the lid so moisture can escape. Cook for another 3–4 hours on HIGH, stirring every hour. Mash the strawberries halfway through with a potato masher if you want a smoother jam.
4
Do the saucer test: put a teaspoon of jam on a saucer from the freezer and wait 1 minute. If the jam wrinkles when you push it with your finger, it's ready. Still too runny? Cook it for another 30–60 minutes, or boil it hard for 3–5 minutes in a pan on the hob. Stir in the vanilla (optional).
5
Rinse the jars with boiling water and fill them with the hot jam. Screw the lids on straight away. Keep the jam in the fridge: that way it stays good for 4–6 weeks. It keeps for 1 year in the freezer.

Flavourful Cooking · slowcookerspain.com/en/recipes/strawberry-jam-with-lemon/