Nothing says summer more than fresh, sweet strawberries! I like to make the best out of the strawberry season and preserve some of my favorite fruit for later. Making jam is really as easy as one, two, three. It tastes SO much better than anything you can get in a store if you can put your hands on strawberries sweet enough. In Poland there is a special little product you can use to thicken your jam and make it more jelly-like which works great, but I’ll show you how to use lemon, which contains natural pectin, to make jams.
I started with washing strawberries, draining them and removing stems.
Then I cut each fruit in half. There is no need to cut it in smaller pieces since it will fall apart anyways during boiling. Then I poured about 0.5 cup of sugar on top and let it sit for about 30 minutes.
Later I started boiling strawberries with a juice and pulp from one lemon. It is very important that you scrub the lemon in hot water since there are chemicals on the skin that will prevent jam from getting thicker. After that I boiled the mixture for about 1.5 to 2 hours until the jam thickened. As you can see on the picture below there is quite a lot of foam creating on top of the cooking pot. I removed it with a big spoon. It is also important to mix jam once in a while, making sure the fruit on the bottom doesn’t burn. I added another cup of sugar at the end.
Before I poured jam into the jars I made sure they are hot as well, otherwise they won’t pot. I filled them with water and pot them in a microwave for two minutes. After that I poured pot jam in the jars, making sure there is as little room as possible on top left. Then I put them upside down and waited until they cooled down. That amount should make around 2 medium jars. It’s perfect on toast, waffles or crepes. Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 2 lb of strawberries
- 1 lemon
- 1.5 cups of sugar
- Wash strawberries, remove stems and drain them.
- Pour 0.5 of sugar on strawberries and let them sit for 30 minutes. In the meantime scrub the lemon in a hot water.
- Add lemon juice and pulp to strawberries and boil for about 1.5- 2 hour, mixing it and removing foam from the top.
- Get the jars ready by filling them up with water and heating up for 2 minutes in the microwave.
- Fill hot jars with hot mixture all the way to the top, close and put upside down. Once the jam is cool it’s ready to eat. Enjoy!