A delicate strawberry scent is in the air. It’s late spring and it’s time for strawberry.
Finally, it’s strawberry time! Despite I’m getting older, I still match late spring, with strawberry. I think it might be a common thought.
A sweet scent mixed with the fresh flowers parfume is typical of this season of the year. In the Emilia countryside there are several farmers that have strawberry crops. A few days ago I went to a local farmer and I bought a basket full of strawberries. They were delicious so I decided to make some jam. I found the recipe on the website of a popular Italian food blogger. I made some adjustments to her ingredients as I prefer to have a jam creamy but no too sweet.
Strawberry Jam
- 2 kg strawberries
- 650 gr white sugar
- a bit of vanilla powder
- lemon
- glass jar (I use glass jar Bormioli)
- pan with a diameter of 30 cm
Wash the strawberries. Cut them and put them into a bowl with sugar and lemon juice.
Stir the mixture and put the bowl in the fridge for at least 10 hours. Then pour the sauce into the pot (I used a large pot with a diameter of 30 cm).
Boil the sauce of the strawberries and mix with a wooden spoon.
After 20 minutes, you can add the strawberries and continue stirring for another 15/20 minutes.
After boiling the strawberries mixture for about 15/20 minutes, the jam is almost ready! You needn’t to use pectin or long cooking hours. At this point let it cool down and if you want you can put a bit of vanilla for cakes.
After sterilizing the glass jars, you can fill them and put them in a water bath to obtain the vacuum effect.
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