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Strawberry Jam recipe | Moraba Tootfarangi, Delicious Iranian fresh homemade jam in 8 steps

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Strawberry Jam is one of the most delicious and popular jams around the world, which is usually served as breakfast like other jams.

This delicious jam is a seasonal jam, and it is better to make it in spring and summer when local strawberries are available in the markets.

Of course, you can also make this beautiful jam with strawberries from the greenhouse, but the quality of strawberry jam with local strawberries is much higher, making the jam not only have a better flavor and color but also more beautiful.

Follow the Cookery Magazine website to see how to make strawberry jam.

Ingredients for making Strawberry Jam

Strawberries1 kg
Sugar800 grams
Citric acid (Lemon juice)Tip of a teaspoon
Water½ a glass
Vanilla (if desired) 1 teaspoon
cardamom (if desired) As much as needed
RosewaterAs much as needed

⭐️ If you like the jam sweeter, you can use 900 grams of sugar.

The correct way to disinfect and wash strawberries

According to the recommendation of the World Health Organization, the best way to disinfect strawberries is to first immerse the strawberries in a pot full of water and normally remove the mud and green hull or calyx, and then rinse with clean water.

Washing Strawberry Jam

Then put the strawberries in a suitable pot with a volume of 5 liters and add water. The water should cover the surface of the strawberries.

Then, foam the water with 15-20 drops of dishwashing liquid. Wait 5 minutes, then rinse the strawberries.

In the next step, pour another 5 liters of water (every 4 French glasses with handles is equal to one liter of water) on the strawberries, add two tablespoons of vegetable disinfectant solution, and wait another 5 minutes.

Then rinse the strawberries. When the strawberry gets dry, store it in a covered container in the refrigerator.

Strawberry jam video tutorial

In the belliow we brought you a video from the youtube channel of “YummyKitchen” about How can we make an amazing strawberry jam?

I you have no time to read the text, or your not interested in text at all, this video is helpful.

Recipe for making Strawberry Jam

The first step

strawberry jam in colander

To make strawberry jam, you must first wash the strawberries well with cold water and allow the excess water to drain inside the colander, or you can place them on a towel to dry completely.

Make Sure Strawberries Are Dry

The second step

Separate the strawberry leaves and put them in an enamelware pot with a capacity of 3 times the amount of strawberries.

strawberry jam cut in half

⭐️ If you want to have a strawberry jam with good-shaped strawberries, do not chop the strawberries and keep them as they are.

If you like chopped strawberry jam, chop them to the desired size or cut them in half. It is better to use small strawberries for the jam that you want the fruit in its whole shape and large strawberries for the jam that you want to cut in half.

Strawberry Jam in whole shape

The third step

Put some strawberries in an enamelware pot and then pour sugar on them.

strawberry jam preparation

In the same way, do this 2 to 3 times until the strawberries and sugar are finished.

At the end, add half a glass of water to the strawberries and put the lid on it to stay in the refrigerator for about 12 hours. After 12 hours, the sugars have melted and dissolved in the strawberries.

The fourth step

Now put the jam pot on high heat until the nectar boils (about fifteen minutes). The longer this period is, the darker the jam will be.

There is no need to stir the jam much, but you must pay full attention to it so that it does not overflow.

The fifth step

After the nectar boils, a pink foam will form on the jam, and It is better to remove these foams.

This will greatly help the clarity and color of your jam.

After boiling, moderate the gas heat and let the jam cook for about half an hour until it becomes thick.

pink foam on strawberry jam pot

The sixth step

Add a teaspoon of lemon essence, vanilla, cardamom, and rose water to the strawberry jam and stir. After the jam syrup becomes sticky after cooling, your jam is ready.

The seventh step

To test the consistency of strawberry jam, first take a small amount of jam syrup and let it cool down a little. Take a portion of the cooled syrup with your fingertip. If it becomes sticky, your jam is ready.

Or you can put 1 spoon of it in a saucer and put it in the fridge for 2-3 minutes to cool down. After this time, test the nectar between two fingers; if it is elastic, then its concentration is suitable.

The eighth step

Turn off the flame and let the jam cool down.

After it cools down, pour the jam into special clean and dry jars and store it in the refrigerator (you can store it in the freezer for better jam durability).

jar of Strawberry Jam

Just make sure that the jar is not completely full because Freezing, jam volume increases, and glass breaks. Your jam is ready; Enjoy it.

Strawberry syrup

If you plan to prepare syrup, before fully cooking the strawberries, remove part of the juice, add about half a kilogram of sugar, and boil.

Strawberry Simple Syrup

Second method:

Wash the strawberries well.

Remove the tails of the leaves.

Put the sugar in a glass of water and put the pot on the stove until it boils and the syrup becomes thick.

Then add the strawberries and remove after a few minutes. Your jam is ready.

Strawberry Marmalade

First, wash a kilogram of strawberries and remove their calyx and leaves. Then grate them all in a bowl. Pour half a kilo of sugar on the grated strawberries and wait for two to three hours.

Transfer the mixture of strawberries and sugar together with its water into a pot and put it on the high flame of the gas stove until the water boils.

Strawberry marmalade

Then, reduce the heat and let it cook and thicken. Dissolve three gelatin in a little boiling water, add to the mixture, and mix together.

After a few boils, remove the mixture from the heat. Of course, if the strawberries are crushed while cooking the jam, you can make marmalade by adding gelatin to it.

Marmalade can be used to decorate cakes and desserts and in breakfast.

Golden tips for having the best Strawberry Jam

  • The cooking time of the Strawberry Jam depends on its quantity.
  • Always stir jam and marmalade with a wooden spoon.
  • The longer the jam is cooked, the darker its color will be.
  • To cook strawberry jam, use an enamel pot of the right size.
  • Never put a wet spoon into the cooked jam because it will mold.
  • The method of preparing greenhouse strawberry jam is the same.
  • Instead of lemon juice, you can use two tablespoons of citric acid.
  • Add lemon juice at the end of the jam cooking so that the jam does not turn dark.
  • If you add lemon juice to the cooking jam, it will reduce the chance of sugaring and granulated.
Iranian strawberry jam
fresh strawberry jam
Strawberry Freezer Jam
  • You can also use strawberry jam to prepare a creamy and simple strawberry cake.
  • If the strawberries are juicy, it may take more than 30 minutes for the syrup to thicken.
  • After the strawberry jam is cooked, you should wait until it cools completely and then pour it into the jar.
  • If you want your strawberry jam to not mold, be sure to let the strawberries dry completely after washing.
  • The most important point in cooking jam is the consistency of the syrup, which you should pay attention to.
  • If the sugar is low and the jam syrup is not thick, and the strawberries are not cooked enough, the jam will mold.
  • In order to have a more of a pretty color strawberry jam, it is better to use a copper, spirit, or enamel pot to make the jam.
  • The amount of sugar in strawberry jam is such that 800 grams of sugar are needed for each kilo of strawberries.
  • Do not close the lid of the strawberry jam pot from the beginning to the end of cooking so that the color of the jam does not change.
persian Strawberry Jam
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strawberry preserves square
  • Be sure to remove the foam that forms on the jam during heating so that the jam does not turn sugary and remains more colorful.
  • Don’t cook the strawberry jam for more than 30 minutes because it will turn cloudy and dark, and the strawberries will be crushed.
  • It is better to use small strawberries to prepare this jam; if you do not have small strawberries, you should divide large strawberries in half.
  • The algorithm of strawberry jam is that if you cook strawberry jam with a low flame, its color will be dark, and the strawberries will be crushed and smashed in it.
  • Use hard, small, and unblemished strawberries to prepare the jam so that the berries do not get crushed and lose their appearance when cooking the jam.
  • Chop large strawberries to make jam. At the same time, the cooking of the jam will be shorter, and the color of the jam will not darken due to boiling.
  • Do not leave the lid of the pot while the strawberry jam is being made, because the jam will become discolored and cloudy, and it will go over the gas.
  • If the jam has sugar, you can easily remove this sugar. Add a little boiling water and a tablespoon of fresh lemon juice to the jam and let it boil on a low flame.
  • Cinnamon, cardamom, vanilla, saffron, and star anise will increase the aroma of the jam. However, the strawberry flavor alone makes the aroma of the jam unique.
Homemade strawberry jam recipe
moraba tootfarangi iranian
Homemade Strawberry Jam Featured
  • It is better to consider the same amount of sugar for sweet strawberries. But if the taste of strawberries is sweet and sour, increase the amount of sugar by one and a half times.
  • In order for your jam to be low in sugar, you can use chia seeds instead of sugar at the end of the cooking time so that your jam becomes jelly and has a concentration.
  • In order to make sure that the consistency of the jam is sufficient, you should see if it becomes stretchy after cooling. To do this, pour a few drops of jam into a container and try it.
  • One of the problems of all kinds of homemade jam is jam sugaring and granulated. If you have cooked the jam with a high gas flame, it will be sugary because the water has evaporated quickly. If your jam becomes sugary, add a little boiling water to it and cook the jam again on a low flame.
  • In order for the strawberry jam not to become sugary, you must allow the sugar nectar to reach the right concentration (like honey) and so-called consistency so that the water in the jam nectar does not cause the jam to mold.
  • If the jam gets moldy, pour some sugar on the jam and boil it again until the Strawberry jam mold disappears. Sometimes the cause of Strawberry jam mold is the low sugar content.

The consistency of nectar and Strawberry jam syrup is effective in preventing sugar and mold. To test the consistency of the jam syrup, we take a little of the syrup with a spoon and let it cool. If the syrup is stretchy like honey and it is hard to pour from the spoon, the Strawberry jam consistency is suitable. If the nectar of the jam is thin and watery, give it a little more time so that it thickens on the gentle heat of the gas.

moraba tootfarangi strawberry jam
tootfarangi moraba
Iranian moraba toot farangi

In the book Mustatab cooking, written by the master “Najaf Daryabandari”, it is mentioned that in the method of making strawberry jam, consider this important point: if after 24 hours, the strawberries and sugar have not yet getting watery and the sugar has not dissolved in it, Heat the pot for 5-6 minutes on a low gas flame and wait for it to cool down and put it back in the refrigerator and wait another 24 hours (or overnight until morning) and then cook the Strawberry jam.

Strawberry (Tootfarangi) properties

Strawberry is a very beautiful fruit, rich in vitamins “C” and “A” and ellagic acid, fiber, iron, iodine, potassium, calcium, phosphorus and other minerals.

Strawberries are used in different forms such as: raw, boiled, jam, syrup, ice cream and dry. This fruit has many healing properties:

  • Hematogenous.
  • Helps digestion.
  • Strengthens the liver.
  • Increases heart health.
  • Strengthens weak people.
  • Prevents atherosclerosis and cancer.
  • It is useful for gums and relieving fatigue.
  • Vitamin “A” in strawberries helps to grow nails and strengthen eyes.
  • Infusion of strawberry leaves is useful in increasing urine and breast milk.
Appetizing Strawberry Jam with Fresh Red Strawberries
  • Due to its antioxidants, it prevents the division and progression of cancer cells.
  • It causes elimination of toxins and constipation and helps the production and growth of tissues.
  • Daily intake of one unit of strawberries causes a significant increase in the amount of folate in the blood and also reduces high blood pressure.
  • Of course, children under one year should not be given strawberries. Some people who have skin problems get worse by eating strawberries.
  • Warning: due to the contact of this fruit with soil and fertilizer, the possibility of its contamination is high; Therefore, care should be taken in washing it.
  • Because of its phosphorus, it is a suitable fruit for people who have mental exercises (phosphorus is one of the minerals that is important for the brain).
  • One unit of strawberries (equivalent to 8 pieces) has 50 calories.
  • Like other berries such as blackberry, white berry, raspberry, etc., it cleanses the intestines and bladder.
  • It is very effective for treating constipation, rheumatism, gout, bladder stones and tuberculosis (infusion of strawberry leaves or its fruit can treat gout and bladder stones).
  • Consumption of this fruit, in addition to the presence of vitamins, minerals and water, each of which exerts its own effects on the body, also has laxative, strengthening and cooling properties and increases urination.
Marmelada Tootfarangi
  • This fruit causes allergies in sensitive people, like many allergenic foods, and symptoms such as: eczema, headache, red skin rashes, tears, runny nose, dizziness and even digestive disorders (such as vomiting) in a person. Creates. These people should avoid eating strawberries.

Frequently Asked Questions about Moraba Tootfarangi

What should we do to make the strawberry jam of a pretty color and beautiful?

In order for the strawberry jam to have a clear color and not be cloudy, after boiling the strawberries, take the foam of the jam surface and throw it away.
Also, do not cover the lid of the pot while the jam is boiling. Allow the excess water from the jam to evaporate and not return to the jam.
Add lemon juice to the jam ingredients in the last step.

How long does strawberry jam last?

The sooner you consume the strawberry jam, the better. But if the jam is going to stay in the refrigerator for more than 6 months, it is better to put it in the freezer to prevent it from spoiling and changing its color and taste.

What should we do to prevent strawberry jam from getting moldy?

If the strawberry jam you make is not thick enough, there is a high chance that it will mold. So, consider its concentration as honey.
The second cause of jam mold is pouring the jam into glass bottles that are damp. Don’t forget to pour the jam into dry, clean, and sterilized bottles.
Try to use small glass bottles to store the jam so that it runs out quickly and the lid of the bottle is not opened and closed too much.
The spoon with which you remove the jam from the bottle should not be wet or damp.

Strawberry Jam recipe | Moraba Tootfarangi, fresh homemade jam in 6 steps

Recipe by Fatemeh BanialiCourse: Appetizers, jamDifficulty: Normal
Servings

4-6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

120

kcal

Enjoy a great breakfast with delicious and colorful strawberry jam.

Ingredients

  • Strawberries, 1 kg

  • Sugar, 800 grams

  • Citric acid (Lemon juice), Tip of a teaspoon

  • Water, ½ a glass

  • Vanilla (if desired),1 teaspoon

  • cardamom (if desired), As much as needed

  • Rosewater, As much as needed

Directions

  • The first step
    To make strawberry jam, you must first wash the strawberries well with cold water and allow the excess water to drain inside the colander, or you can place them on a towel to dry completely.
  • The second step
    Separate the strawberry leaves and put them in an enamelware pot with a capacity of 3 times the amount of strawberries.
    ⭐️ If you want to have a strawberry jam with good-shaped strawberries, do not chop the strawberries and keep them as they are.
    If you like chopped strawberry jam, chop them to the desired size or cut them in half. It is better to use small strawberries for the jam that you want the fruit in its whole shape and large strawberries for the jam that you want to cut in half.
  • The third step
    Put some strawberries in an enamelware pot and then pour sugar on them.
    In the same way, do this 2 to 3 times until the strawberries and sugar are finished.
    At the end, add half a glass of water to the strawberries and put the lid on it to stay in the refrigerator for about 12 hours. After 12 hours, the sugars have melted and dissolved in the strawberries.
  • The fourth step
    Now put the jam pot on high heat until the nectar boils (about fifteen minutes). The longer this period is, the darker the jam will be.
    There is no need to stir the jam much, but you must pay full attention to it so that it does not overflow.
  • The fifth step
    After the nectar boils, a pink foam will form on the jam, and it is better to remove these foams; this will greatly help the clarity and color of your jam.
    After boiling, moderate the gas heat and let the jam cook for about half an hour until it becomes thick.
  • The sixth step
    Add a teaspoon of lemon essence, vanilla, cardamom, and rose water to the strawberry jam and stir. After the jam syrup becomes sticky after cooling, your jam is ready.
  • The seventh step
    To test the consistency of strawberry jam, first take a small amount of jam syrup and let it cool down a little. Take a portion of the cooled syrup with your fingertip. If it becomes sticky, your jam is ready.
    Or you can put 1 spoon of it in a saucer and put it in the fridge for 2-3 minutes to cool down. After this time, test the nectar between two fingers, if it is elastic, then its concentration is suitable.
  • The eighth step
    Turn off the flame and let the jam cool down.
    After it cools down, pour the jam into special clean and dry jars and store it in the refrigerator (you can store it in the freezer for better jam durability).
    Just make sure that the jar is not completely full, because Freezing, jam volume increases and glass breaks. Your jam is ready; Enjoy it.

Notes

  • The cooking time of the Strawberry Jam depends on its quantity.
  • Always stir jam and marmalade with a wooden spoon.
  • The longer the jam is cooked, the darker its color will be.
  • To cook strawberry jam, use an enamel pot of the right size.
  • Never put a wet spoon into the cooked jam because it will mold.
  • The method of preparing greenhouse strawberry jam is the same.
  • Instead of lemon juice, you can use two tablespoons of citric acid.
  • Add lemon juice at the end of jam cooking so that the jam does not turn dark
  • If you add lemon juice to the cooking jam, it will reduce the chance of sugaring and granulated.
  • You can also use strawberry jam to prepare a creamy and simple strawberry cake.
  • If the strawberries are juicy, it may take more than 30 minutes for the syrup to thicken.
  • After the strawberry jam is cooked, you should wait until it cools completely and then pour it into the jar.
  • If you want your strawberry jam to not mold, be sure to let the strawberries dry completely after washing.
  • The most important point in cooking jam is the consistency of the syrup, which you should pay attention to.
  • If the sugar is low the jam syrup is not thick, and the strawberries are not cooked enough, the jam will mold.
  • In order to have a prettier strawberry jam, it is better to use a copper, spirit, or enamel pot to make the jam.
  • The amount of sugar in strawberry jam is such that 800 grams of sugar are needed for each kilo of strawberries.
  • Do not close the lid of the strawberry jam pot from the beginning to the end of cooking so that the color of the jam does not change.
  • Be sure to remove the foam that forms on the jam during heating so that the jam does not turn sugary and remains more colorful.
  • Don’t cook the strawberry jam for more than 30 minutes because it will turn cloudy and dark, and the strawberries will be crushed.
  • It is better to use small strawberries to prepare this jam, if you do not have small strawberries, you should divide large strawberries in half.
  • The algorithm of strawberry jam is that if you cook strawberry jam with a low flame, its color will be dark, and the strawberries will be crushed and smashed in it.
  • Use hard, small, and unblemished strawberries to prepare the jam so that the berries do not get crushed and lose their appearance when cooking the jam.
  • Chop large strawberries to make jam. At the same time, the cooking of the jam will be shorter, and the color of the jam will not darken due to boiling.
  • Do not leave the pot lid while the strawberry jam is being made because the jam will become discolored and cloudy, and it will go over the gas.
  • If the jam has sugar, you can easily remove this sugar. Add a little boiling water and a tablespoon of fresh lemon juice to the jam and let it boil on a low flame.
  • Cinnamon, cardamom, vanilla, saffron, and star anise will increase the aroma of the jam. However, the strawberry flavor alone makes the aroma of the jam unique.
  • It is better to consider the same amount of sugar for sweet strawberries. But if the taste of strawberries is sweet and sour, increase the amount of sugar by one and a half times.
  • In order for your jam to be low in sugar, you can use chia seeds instead of sugar at the end of the cooking time so that your jam becomes jelly and has a concentration.
  • In order to make sure that the consistency of the jam is sufficient, you should see if it becomes stretchy after cooling. To do this, pour a few drops of jam into a container and try it.
  • One of the problems of all kinds of homemade jam is jam sugaring and granulation. If you have cooked the jam with a high gas flame, it will be sugary because the water has evaporated quickly. If your jam becomes sugary, add a little boiling water to it and cook the jam again on a low flame.
  • In order for the strawberry jam not to become sugary, you must allow the sugar nectar to reach the right concentration (like honey) and so-called consistency so that the water in the jam nectar does not cause the jam to mold. If the jam gets moldy, pour some sugar on the jam and boil it again until the jam mold disappears. Sometimes, the cause of jam mold is the low sugar content.
  • The consistency of nectar and jam syrup is effective in preventing sugar and mold. To test the consistency of the jam syrup, we take a little of the syrup with a spoon and let it cool. If the syrup is stretchy like honey and it is hard to pour from the spoon, the jam consistency is suitable. If the nectar of the jam is thin and watery, give it a little more time so that it thickens on the gentle heat of the gas.
  • In the book Mustatab Cooking, written by the master “Najaf Daryabandari”, it is mentioned that in the method of making strawberry jam, consider this important point: if, after 24 hours, the strawberries and sugar have not yet gotten watery and the sugar have not dissolved in it, Heat the pot for 5-6 minutes on a low gas flame and wait for it to cool down and put it back in the refrigerator and wait another 24 hours (or overnight until morning) and then cook the jam.

Conclusion

Homemade Strawberry Jam

Thank you for joining us to create a delicious strawberry jam recipe together.

 If you have any more questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

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