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Rita Ruffoni preparing Strawberry Jam in a Ruffoni Historia Jam Pot

Going all natural – Rita's 3-ingredients Strawberry Jam

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In the Ruffoni household, store-bought jams rarely make an appearance. Why settle for the pre-made stuff, when crafting your own jam is surprisingly simple, and offers you the opportunity to capture the pure essence and freshness of seasonal fruits without the need for added preservatives? And there are so many ways to use homemade jam throughout the year! Spread on a crunchy slice of toasted sourdough bread, with butter or even cheese, dollop on top of morning yogurt or layer as a filling for puff pastry and crostata (tart). 

Want to know the secret to improve your homemade jams, jellies and preserves?
Use a genuine, unlined copper Jam Pot!
The key to achieving bright, clear fruit flavor and brilliant jewel-like colors lies in a quick rise in temperature, rapid boiling, and a very fast cool down. This is why, for centuries, copper pots have been preferred over any other materials for these preparations. Additionally, the unlined interior contributes to a denser and shinier jam.

Concerned about copper's safety? Fear not! The high sugar content and quick cooking minimize the impact of the fruit's natural acidity on your copper cookware. Just make sure the inside of your solid copper Jam Pan is clean and free of tarnish by quickly rubbing it with salt and lemon juice then rinsing out before use.

Rita's Strawberry Jam

Famiglia Ruffoni

Prep Time

1 hours

Cook Time

15 minutes

Cuisine

Italian

Category

Sweets and Desserts

Rita's Strawberry Jam

Ingredients

  • 3.3 lb / 1.5 kg of strawberries

  • 3.6 cups / 800 gr of sugar

  • 2 lemons

Instructions

  1. To prepare for making jam, start the day before. Wash the strawberries carefully, avoiding soaking to prevent excess water absorption. Pat them dry with a cloth, being gentle to avoid crushing. Remove the green tuft and any white or unripe parts, then slice each strawberry into 2 to 4 pieces.

  2. In a glass bowl, combine the strawberries with the filtered juice of two lemons, sugar, and lemon peels, then mix everything thoroughly.

  3. Cover the bowl with cling film and refrigerate for at least 12 hours, stirring occasionally.

  4. The next day, remove the lemon peels and transfer the strawberry mixture to a copper Jam Pot.

  5. Bring the mixture to a boil over medium heat, then reduce to low and simmer for about 20 minutes. Skim off any foam that forms with a slotted spoon and stir gently with a wooden spoon to mix.

  6. When the jam starts to thicken and coat the back of your wooden spoon, it’s ready. Turn off the heat and leave to cool for 10 minutes, then carefully pour it into sterilized jars, leaving about an inch of space from the top.

  7. Close the jars tightly, then turn them upside down to cool for a few hours so that the lids seal and create a vacuum - this will keep your jam tasting fresh for several months.

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Famiglia Ruffoni

Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.