Geleia de Morango
Indulge in the vibrant sweetness of "Geleia de Morango," a classic homemade strawberry jam that perfectly balances natural fruitiness with a hint of citrus. This simple yet delightful recipe combines fresh strawberries, granulated sugar, a splash of lemon juice, fragrant lemon zest, and a touch of water to create a luscious spread that’s perfect for breakfasts and desserts. With just 15 minutes of prep and an easy simmer on the stove, you'll achieve a beautifully thick jam bursting with rich, fruity flavor. Whether spread on warm toast, layered into pastries, or gifted in beautifully sealed jars, this versatile strawberry jam is a true treat. Plus, it’s preservative-free, making it an ideal choice for those who love homemade goodness. Fresh, flavorful, and irresistibly satisfying—Geleia de Morango is the perfect addition to elevate your pantry staples!
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Recipe Information
Ingredients
- 1000 grams fresh strawberries
- 500 grams granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 50 milliliters water
Instructions
Begin by washing the strawberries thoroughly under cool running water. Remove the stems and any leaves, then cut them into halves or quarters, depending on their size.
In a large, heavy-bottomed pot, combine the chopped strawberries, granulated sugar, lemon juice, lemon zest, and water.
Place the pot over medium-high heat and bring the mixture to a boil while stirring occasionally to ensure the sugar dissolves completely.
Once the mixture reaches a boil, reduce the heat to medium-low and continue to cook the jam at a gentle simmer.
Stir frequently and monitor the mixture for about 30-45 minutes. The gel point is reached when you can see the mixture thickening, and the strawberries have broken down significantly.
To test for doneness, place a small spoonful of the jam on a chilled plate and let it cool for a minute. Run your finger through it; if the surface wrinkles, it's ready. If not, continue cooking for a few more minutes and test again.
Once done, remove the pot from the heat and let the jam sit for 5-10 minutes to help distribute the fruit evenly.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal them with lids.
If you plan to store the jam, process the jars in a boiling water bath for 10 minutes to seal them properly for longer storage.
Allow the jam to cool to room temperature. Refrigerate and consume within a month, or store the sealed jars in a cool, dark place for up to a year.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 579.5 g | 211% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 549.5 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
