Meadow strawberry jam
6 servings
5 minutes
Wild strawberry jam is a true gift of nature, preserved in a glass jar. This exquisite dessert has its roots in European traditions of preserving summer's bounty, allowing enjoyment of fresh berry flavors year-round. Forest strawberries give the jam a unique, rich aroma with a slight tartness that harmonizes with the sweetness of the sugar syrup. The process of repeated heating and cooling allows the berries to absorb the syrup fully while maintaining their integrity and enriching the jam with a delicate texture. This treat is perfect for morning tea or pastries and can adorn homemade desserts or even be used as a gourmet sauce for soft cheeses. Each spoonful of this jam is a memory of warm summer days infused with the scents of meadows and forests.
1
First, we will make sugar syrup. We will pour 1.5 kg of sugar into 1 cup of water and put it on medium heat, stirring. The sugar will dissolve when heated, forming syrup.
- Sugar: 1.5 kg
- Water: 250 ml
2
We will bring it to a boil and boil for a few minutes. Don't forget to stir the syrup with a wooden spoon or spatula. If there are impurities in the syrup, we will strain it through a fine sieve or cheesecloth.
3
We will add 1 kg of berries to the hot syrup, gently mix, and let it sit for 5-8 hours, then heat it to boiling again and remove from heat.
- Fresh berries: 1 kg
4
By heating and cooling three times, the berry will be well soaked in syrup. We will boil it for the last time for 5 minutes. Excess water will evaporate. The jam will thicken.
5
We determine the readiness of the jam by a drop of syrup on a plate. If the drop does not spread on the surface, the jam is ready.
6
We sterilize the jars over steam and pour hot jam into them. If we store it at room temperature, we seal the jar with a boiled tin lid.
7
In a cool place (cellar, refrigerator), it is enough to cover the jam with dried polyethylene lids or paper tied on top.
8
To prevent mold, place a circle cut from parchment paper soaked in vodka or alcohol on the jam, then close the jar with a lid.