Wild Strawberry Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg strawberries (wild strawberries)
- 1 packet preserving sugar (2: )
- some lemon juice, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Clean and wash the wild strawberries and put them in a saucepan. The pot should not be more than half full, as jam can boil over quickly. Bring the wild strawberries to the boil briefly and then puree them.
- Prepare the hot rinsed glasses and a ladle to transfer the jam. Have a cloth ready to wipe the edges.
- Stir the preserving sugar and lemon juice into the strawberry mixture and bring to the boil, stirring constantly. Cook well for at least 4 minutes. Stir all the time. Do the gelling test (if you like).
- Pour the jam hot into the preheated glasses. If necessary, wipe the edges and close the jars tightly. Put them on the lid immediately (I always put them on a tea towel).
- The number of glasses depends on the size.
- Forest berries should be from your own garden, not from the forest! If you dig some in the garden, you will have a few wild strawberries in the next year and many in the following years.
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