Strawberry Jam
10 servings
180 minutes
Strawberry jam is a true delight that combines the brightness of fresh berries with refined sweetness. Its roots go back to ancient times when people sought ways to preserve summer's bounty for long months. This recipe variant, inspired by American culinary traditions, gives the classic jam a special depth of flavor through roasting the strawberries. Slow baking in the oven reveals the natural sweetness of the berries, making the jam thick and rich. Light notes of vanilla add a delicate softness to it. Perfect for morning toasts, pancakes, cheese cakes or simply with tea on a cozy evening. It pairs wonderfully with desserts, imparting the aroma of ripe summer. Strawberry jam is not just a treat but a small journey into a world of sweet memories and warm moments.
1
Prepare all the ingredients.
2
Wash the strawberries. To get rid of sand, you can soak them in water for 10 minutes.
- Strawberry: 1 kg
3
Dry the strawberries on paper towels.
- Strawberry: 1 kg
4
Cut the stems off the strawberries with a knife. Slice into quarters.
- Strawberry: 1 kg
5
In a ceramic baking dish, mix strawberries, sugar, and vanilla extract.
- Strawberry: 1 kg
- Sugar: 200 g
- Vanilla extract: 2 teaspoons
6
Bake at 180 degrees for about 1.5 hours.
7
Stir the contents of the mold every 15-20 minutes.
8
Sterilize jars over steam for 15 minutes. You can use a regular pot of boiling water and a strainer for this.
9
The jam is ready when the juice reduces to a thick syrup.
10
Transfer the hot jam into sterilized jars.
11
Serve strawberry jam with pancakes, cheese cakes, or just with tea.
