Vivid Strawberry Jam with Pulp
I dreamed about red strawberry jam with loads of pulp!
Enjoy this strawberry jam as a filling in buns.
You can cook 500-600 g at one time.
Use a bigger enameled pot and bring to a boil over high heat to reduce the liquid.
If you use lemon concentrate instead of fresh lemon juice, add it little by little. And please adjust the taste as it is more sour than fresh lemon.
You can also add brandy at the end. Recipe by commeline
Vivid Strawberry Jam with Pulp
I dreamed about red strawberry jam with loads of pulp!
Enjoy this strawberry jam as a filling in buns.
You can cook 500-600 g at one time.
Use a bigger enameled pot and bring to a boil over high heat to reduce the liquid.
If you use lemon concentrate instead of fresh lemon juice, add it little by little. And please adjust the taste as it is more sour than fresh lemon.
You can also add brandy at the end. Recipe by commeline
Cooking Instructions
- 1
Rinse strawberries well and remove stem. Mix with granulated sugar in a bowl. A 1:3 sugar to strawberry ratio is a good proportion.
- 2
Leave overnight. The water will start coming out from the strawberries after just one hour. After one night, the water will cover the strawberries.
- 3
Transfer to a pot and add lemon juice. Bring to a boil over high heat. Neatly remove any scum bubbles from the surface. Turn the down heat slightly but keep boiling all the time.
- 4
Once the liquid starts to thicken, turn down the heat a little more. Keep stirring until you have your desired consistency. Then pour into a jar while it is still hot. The estimated cooking time is just over 10 minutes. Boil and reduce the jam down quickly to keep the vivid red colour.
- 5
If you want to use this as a filling, leave the jam in the pot to cool. It hardens in the residual heat.
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