Strawberry season is an excellent opportunity to prepare jam. Adding only sugar, with light cooking you get a delicious treat that you can combine with bread, pancakes or use in the preparation of cakes.
1.5 kg (3.30 lb) cleaned strawberries
750 g (26 oz) sugar
Wash the strawberries, clean them from the stems and remove the squashed parts. Slice them to smaller pieces and transfer them to a wider dish.
Sprinkle with sugar and boil for about an hour on mid hot temperature. Occasionally remove the foam that is created during cooking.
Pour the hot jam in hot jars (heated in an oven to 100°C/212°F for 30 minutes) and seal well. Turn the jars upside down for about 5 minutes, and then return them and let the jam cool gradually.
Excellent as a bread spread or as stuffing for pancakes and cakes.
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