The Simplest Strawberry Jam

"The other day, my father told me that 13% sugar was the limit before the sugary taste overpowers the fruit (yes, it is a precise number, but he's a scientist.) So, being the good son that I am, I made jam the same night using those proportions, and the result was amazing! You can still appreciate the tartness of the fruit, while not compromizing at all on the "treat" aspect. Here is the recipe, so you don't have to go through the fuss of calculations. It also makes a great gift idea and is ideal for a brunch, on toast, croissants, crepes, waffles, etc. Be careful : you can go through it easily."
 
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Ready In:
37mins
Ingredients:
2
Yields:
1/2 pint
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ingredients

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directions

  • Wash and drain the strawberries.
  • Take the stems off.
  • Put them in a pot.
  • Put the sugar on top.
  • Put the pot on medium-high heat, with the lid on, for about 12 minutes or until it's boiling.
  • Take the lid off, mash the strawberries with a potato masher and recude heat to medium-low.
  • Simmer uncovered for 30 minutes, mashing from time to time to prevent sticking.
  • Pour in a half-pint Mason jar and screw the lid on to cool in the fridge.
  • It can be eaten immediately, but personally I prefer the flavour of jam once it's been cooled in the fridge.

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RECIPE SUBMITTED BY

<p>Please note that my name isn't Ellie, an English female name, but &Eacute;lie, a French male name.</p> <p>&nbsp;</p> <p>Here's a snippet of my life story : I was a music student in college, but had to drop out because of multiple sclerosis. And believe it or not, this has a lot to do about the things I'll be posting here from now on.</p> <p>&nbsp;</p> <p>Indeed, years before my diagnosis I realized that gluten really didn't do it for me. It made me feel ill, in hard-to-desribe ways. My celiac antibodies test came back negative, though, so I started eating it again. And that's when the MS hit full force. So, needless to say, I stopped again. Since then, I learned that it was not my imagination : gluten plays a role in autoimmune disease. So I stay away from it.</p> <p>&nbsp;</p> <p>My adventures with foods started in 2007, when I first noticed how sick I was becoming. I explored a whole lot or diets or lifestyles, including paleo, ayurvedic, gluten/casein/soy-free, ketogenic, chemical-free, and so on. All of these have taught me things, and I kept the habits that made me feel well. In fact, I have recently seen studies about MS that confirmed a lot of my intuitions and encouraged me to apply some principles even firmer : my grocery bag is now 100% organic, since a lot of the pesticides used in modern agriculture can have a neurotoxic effect (actually, that's why they kill pests), which is a risk I'll avoid with all my might, since MS is neurologic.</p> <p>&nbsp;</p> <p>Other things that influence my way of eating are my political and ethical views. As they say, buying is voting. So I weigh the impact of (almost, I'm not perfect) every purchase I make. But I'm on a very low buget, since I'm not apt to work, and that also comes into account, and explains my mostly vegan diet. Indeed, cooking vegan from scratch and whole foods is the less expensive way of eating organic, but I am by no means a true vegan, and as much as I admire their dedication and recognize the positive social impacts of veganism, I'm more of a believer in small scale, humane and organic (or better : holistic) agriculture.</p> <p>&nbsp;</p> <p>I also have a passion for traditional Quebecois (Quebecker) food, which is my cultural heritage, and Syrian cuisine, which is my mom's culture (and so a little part of mine).</p> <p>&nbsp;</p> <p>So, what I post might be a little erratic if you consider it from the modern trends perspective. And my older posts might not be consistent with what I'll be posting in the future. But still, what is consistent is that I post only the recipes I have tested and perfected myself, with the help of the hungry mouths that lurk into my appartment.</p>
 
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