STRAWBERRY JAM – I cannot imagine long autumn and winter evenings without strawberry jam.
- 1 kg of strawberries
- 0.5 kg of sugar
- Juice from one lemon
Wash, hull and dry the strawberries. Add the strawberries to the pot and cook for 15 minutes. When the strawberries release some juices add sugar and lemon juice. Continue to cook on low heat for about 1.5 to 2.5 hours, stirring it all the time to prevent from burning. During cooking mush some of strawberries leaving a few chunky bits in there to add a bit of texture. When the jam is done, pour it into the jars and pasteurize (for 20 minutes).
Translated: Małgorzata Kuczak
przepis w wersji polskiej: DŻEM TRUSKAWKOWY