I can hear what you say; I know that we are not in the season of strawberries. But believe me or not, I saw fresh strawberries in an open market here. I just thought that they didn’t have any taste, but when I got closer to them, I felt that miraculous scent of strawberries. From then on, I was so fascinated by this scent that I didn’t care if they were inorganic or not. And without any hesitation, I immediately bought 2 kg(4.4 pounds), 1 for eating, 1 for making jam.
Strawberry jam is my favorite jam and I love it spreading on a slice of bread with a piece of white cheese on top. They together balance their sweetness and salinity and make a great choice of breakfast.
• 1 kg (2.2 pound) strawberries
• 1 kg sugar
• Half lemon, juice only
Wash the strawberries very well changing the water in the bowl several times. There shouldn’t be any sand or soil left. Cut their stems and put them in a pot. Then add sugar on it. Put its lid on and wait these strawberries for a day. After a day, there should be no sugar, all melted and strawberries should release their juice and should be floating.
Now you can take this pot on medium heat and boil it for about 45 minutes. It will get denser.Take the floams with a slotted spoon. You can check if it’s done or not by dropping some on a plate. If that doesn’t flow easily when you bow the plate, it’s cooked.
Then add lemon juice and bring it to boil a few times. Then you can pour the jam in glass jars and let it cool.