Ingredients
- 1 kg strawberries
- 1 tbsp raw honey
- 25 gr pectin
- 2 tbsp lemon juice freshly squeezed
Servings:
Instructions
- Wash and clean strawberries.
- Put them into the blender and switch on just for some seconds to make a smooth, thick strawberry sauce.
- Transfer the strawberry sauce into a cooking pot and add the honey, lemon juice and the pectin.
- Let all cook and stir from time to time that the jam doesn't stick on the bottom of the pot.
- Pour the hot jam into jam glaces with a screw cap. Turn them upside-down for 5 minutes and then back on the right side.
- Let the jam glaces cool out completely and then store in your pantry.
Recipe Notes
My jams are perfect even two years later. Some think the sugar is doing the conservation but it's much more important that the jam glaces are really clean. I clean them with boiling water before using for jam and dry the glaces with paper towels.
I like to add some flavor as well to the jam. I used this year in one patch cinnamon and vanilla. But will be great any other flavor you like, also Rum, Amaretto, Whiskey.. the alcohol will fade away during the cooking. Flavors are added shortly before the jam is ready.
You can leave out the honey as well as the strawberries are already sweet enough.
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