Strawberry Jam Without Preserving Sugar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg strawberries
- 900 g suar
- 1 cup water
Print Recipe
Pin Recipe Instructions
- Wash the strawberries and cut in half. Quarter large fruits. Boil a syrup from the sugar and the water, i.e. stir both together and cook until the mixture becomes viscous (takes about 5 minutes). Stir often!
- Then add the fruits and cook, stirring constantly, until the mixture gels. Depending on the water content of the fruit, this can take up to 20 minutes.
- When the mass bubbles like lava you can make a gelation test by placing a little jam on a small plate and chilling it for a moment. If the mixture sets quickly, the jam is ready.
- Pour hot into prepared glasses and cover with cellophane paper soaked in schnapps (cherry, mirabelle, pear or plum brandy are good for this). Screw on immediately.
- Note: Jam made from strawberries, apricots and raspberries can be cooked well without preserving sugar or pectin. This is a bit more complex, but it is worth it. The jam tastes fruity, its consistency is more pleasant and it retains its fruity taste and, above all, its color over a long period of time.
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