Geleia de Morango
Capture the essence of summer with this homemade *Geleia de Morango*—a luscious strawberry jam bursting with the sweet-tart flavors of ripe strawberries, zesty lemon, and a touch of citrusy brightness from fresh lemon zest. This simple yet irresistible recipe requires just five pantry-friendly ingredients and transforms them into a velvety spread that's perfect for toast, pastries, or even savory pairings with cheese boards. Ready in about an hour, this classic jam recipe balances sweetness and natural fruitiness while achieving the perfect gel-like consistency with a foolproof doneness test. Whether you’re savoring it fresh or bottling it for later, *Geleia de Morango* is a delightful way to preserve the vibrant flavors of strawberries all year round.
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Ingredients
- 1000 grams fresh strawberries
- 500 grams granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 50 milliliters water
Directions
Step 1
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.
Step 2
In a large, heavy-bottomed pot, combine the chopped strawberries, granulated sugar, lemon juice, lemon zest, and water.
Step 3
Place the pot over medium-high heat and bring the mixture to a boil while stirring occasionally to ensure the sugar dissolves completely.
Step 4
Once the mixture reaches a boil, reduce the heat to medium-low and continue to cook the jam at a gentle simmer.
Step 5
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.
Step 6
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.
Step 7
Once done, remove the pot from the heat and let the jam sit for 5-10 minutes to help distribute the fruit evenly.
Step 8
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal them with lids.
Step 9
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.
Step 10
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
| Serving size | 1582.7 grams (1582.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2236 |
| Total Fat 3.10g | 4% |
| Saturated Fat 0.20g | 1% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Total Carbohydrate 579.50g | 211% |
| Dietary Fiber 20.20g | 72% |
| Total Sugars 549.50g | |
| Protein 6.70g | 13% |
| Vitamin D 0IU | 0% |
| Calcium 161mg | 12% |
| Iron 4mg | 22% |
| Potassium 1485mg | 32% |
Source of Calories