An old, traditional and tested strawberry jam recipe without any artificial gelling agents. I only add a natural preservative to it, that is sugar. The amount of sugar however is small in relation to the weight of the fruit.
This natural, homemade strawberry jam is very thick and the strawberries are cooked whole. During the long and slow cooking process, the strawberries acquire a dark red color and the jam becomes thick and velvety. The addition of real butter enhances the characteristic sweetness of strawberries and gives the preserves a deep and rich flavor.
Strawberry Preserves (Old Polish Recipe)Course: PreservesCuisine: PolishDifficulty: Medium
An old, traditional and tested strawberry jam recipe without any artificial gelling agents.
2 kg fresh, ripe strawberries, rinsed and hulled
freshly squeezed juice from 2 lemons
30 g butter
- Combine strawberries and sugar in a large, heavy-bottomed pot. Add lemon juice and butter. Turn up the heat and bring the mixture to a boil, with the lid on, then lower the heat and let it simmer for about 4 to 6 hours, with the lid off, until the fruit mixture is boiled down to a thick, velvety mass. Stir occasionally to prevent the fruit from sticking to the bottom of the pot.
- Turn off the heat and ladle the boiling hot strawberry preserves into the sterilized jars, filling to just below the rim. Close the jars with a lid and turn them upside down for 10 minutes. Turn the jars back up again and wait until fully cooled.