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Chilean Strawberry Jam Recipe
Chilean Strawberry Jam Recipe

Strawberry jams are undoubtedly one of Chileans’ favorites, especially during the summer season when strawberries are fresh and of good size.

How to make Strawberry Jam?

When preparing strawberry jam, it is recommended to use fresh seasonal fruits, as it can be preserved for a long time. Alternatively, you can use high-quality frozen strawberries.

Nutritional Information

Category: Typical Jams
Cuisine: Chilean
Calories: 350
Preparation: 20 minutes
Cooking: 45 minutes
Servings: 6 people

Chilean Strawberry Jam Recipe

Ingredients

  • 500 g fresh and clean Chilean strawberries
  • 350 g granulated sugar
  • 1 tablespoon of lemon juice

Preparation

  1. Wash the strawberries thoroughly and remove any stems, leaves, or bruised parts. Cut the strawberries in half if they are small, or into quarters if they are large. Place them in a large bowl and cover them with sugar. Seal the bowl with plastic wrap and refrigerate for at least 3 hours.
  2. Place the strawberries in a large pot with a thick bottom, preferably copper. Add a teaspoon of lemon juice and cook over low heat for about 45 minutes, ensuring that the sugar has completely dissolved. Check the consistency and immediately fill sterilized glass jars.
  3. Serve the strawberry jam as an accompaniment to homemade bread, cookies, desserts, or for making cakes and pies.

Chilean strawberry history

The first records of Chilean strawberries date back to the 16th century when Pedro de Valdivia mentioned their existence in his early accounts.

Later, in 1614, Spanish Jesuit Alonso de Ovalle classified Chilean strawberries as “Fragaria chiloensis.” They were taken to Europe and are the direct ancestors of all the strawberries that are commercially available worldwide today.

Did you know?

To check the consistency, you can take a spoonful of the jam, cool it quickly in the freezer for a minute, and separate the sample with your finger. If the jam does not come back together, it has reached its optimal point.

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