Romanian Strawberry Jam
This Romanian strawberry jam recipe is delicious and ready in only 20 minutes.
Ingredients
- 1 kg strawberries
- 300 gr sugar
- juice from half a lemon
Instructions
- Wash the strawberries very well, and remove the green top stems.
- Weight the cleaned strawberries and adjust the sugar quantity accordingly.
- Add the sugar over the strawberries and let them macerate for a good 5 to 6 hours. Or even better, overnight.
- Make sure to cover the pot with a cloth, to avoid fruit flies.
- Once the strawberries are floating in their own juice and the sugar dissolves, they are ready.
- Add the lemon juice over the strawberries, and mix well.
- Put the strawberries in a large pot, three times their volume. This is because the liquid will rise a lot.
- Turn the heat on medium, and start boiling the strawberries, mixing from time to time with a wooden spoon.
- Make sure the clean all the foam that forms at the surface – this is all the impurities from the sugar.
- From start to finish, you will need to boil the pot for around 20 minutes. You will know when it’s ready because the colour of the strawberries will turn a beautiful, deep red.
- To test if the jam is ready, pour a tablespoon on a small plate. If you can run your finger through it and leave a clean mark, it’s ready.
- Turn the heat off and let the jam rest for 10 minutes.
- Meanwhile, sterilise the jars.
- Wash the jars and their lids very well, with soap and water. Rinse well to remove all the dish soap.
- Put the clean jars and lids in the oven on a metal tray and turn the heat on to 150 degrees Celsius.
- Let them dry in the oven for 10 minutes.
- Take them out carefully, as they will be hot.
- To prevent cracking, make sure the jars are on a metal surface, such as the tray or stainless steel knives.
- Pour the jam in each jar up to the top line, and close the lid.
- Place the jars upside down and leave them to cool down slowly.
- Once they are cold, place them in your pantry for winter.