In the farmers' markets in Turkey strawberries are sold in two different piles on the same stand. One pile is for small strawberries which are sold for "jam" (reçellik) and bigger strawberries, the ones for the table (yemelik), would be in the other pile. I haven't seen this at the American farmers' markets, but you can always go to a strawberry farm and pick up your "jam" strawberries. That is exactly what we did. Last weekend we were at the Washington Farms in Athens and picked up gallons of delicious strawberries for jam and the table.
This easy and guaranteed strawberry jam recipe is from my mom.
If you are planning to keep the jam in the fridge, the ratio of stawberry to sugar is 1 to 1. If you will use 1 lb of strawberries, you need 1 lb of sugar or 1 kilo of sugar for 1 kilo of strawberries. However, if you intend to make multiple jars of strawberry jam and to preserve them in your pantry, than the ratio of strawberry to sugar should be 1 to ~1.2.
5 cups of strawberries make ~3 cups of jam, ~18 oz jar
2 lbs small strawberries (if you start with big ones, slice them into two or three pieces), washed and stemmed
2 lbs of sugar
juice of 1/2 lemon
2 tbsp water
-Place the strawberries in a pot and add 2 tbsp water and cook on medium. Once it starts boiling, start the timer for 10 minutes.
-After 10 minutes of boiling, add sugar and stir gently. Once it starts boiling again, turn it between low-medium and set the timer this time for 25 minutes.
-Stir infrequently and carefully skim any foam with a slotted spoon.
-At the 23rd minute add lemon juice.
-Turn it off and pour in a clean glass jar. Close the lid and let it cool. Store in the refrigerator.
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