Traditional recipes

Strawberry jam

Strawberry jam

The cleaned and washed strawberries are passed very well with the blender or passed through a sieve.

The puree thus obtained is placed in a pan with a thick bottom on the stove, over low heat. Stir from time to time and when the liquid left by the fruit begins to fall add the sugar. Boil for about half an hour or more, depending on how thick / bound you want the jam to be. It should be borne in mind that when the jam cools it thickens quite a lot.

Remove from the heat and stir in it several times until cool.

If it is prepared for winter, it will be poured hot into jars. They are stapled and left to cool slowly, wrapped in a blanket.



1 kg of small strawberries
300 grams of brown sugar
the juice of a lemon
butter like a walnut

Wash the strawberries and dry each one with a paper towel, because the excess water will keep the jam from sticking. Cut their tails by gently digging into them to remove their woody marks. Cut the larger strawberries in half. Place the strawberries in a bowl and carefully sprinkle the sugar over them, then leave them uncovered for 12 hours at room temperature. During this time, the sugar will melt, making sure that the fruit will not disintegrate as a result of this process and will retain its color. After 12 hours, put the mixture in a non-stick pan, add the lemon juice and leave on low heat, stirring gently, until all the sugar has melted. When you no longer feel any sugar crystals when stirring, turn on the heat and simmer for 10 minutes. Then turn off the heat, add the butter, stirring gently, until dissolved. Allow to cool, sterilize the jars, put the jam in them, then put the cap and boil the filled jars for 10 minutes. The jam thus prepared withstands room temperature for one year, provided it is stored in the refrigerator after opening the jar.


1 kg of small strawberries
300 grams of brown sugar
the juice of a lemon
butter like a walnut

Wash the strawberries and dry each one with a paper towel, because the excess water will keep the jam from sticking. Cut their tails by gently digging into them to remove their woody marks. Cut the larger strawberries in half. Place the strawberries in a bowl and carefully sprinkle the sugar over them, then leave them uncovered for 12 hours at room temperature. During this time, the sugar will melt, making sure that the fruit will not disintegrate as a result of this process and will retain its color. After 12 hours, put the mixture in a non-stick pan, add the lemon juice and leave on low heat, stirring gently, until all the sugar has melted. When you no longer feel any sugar crystals when stirring, turn on the heat and simmer for 10 minutes. Then turn off the heat, add the butter, stirring gently, until dissolved. Allow to cool, sterilize the jars, put the jam in them, then put the cap and boil the filled jars for 10 minutes. The jam thus prepared withstands room temperature for one year, provided it is stored in the refrigerator after opening the jar.


1 kg of small strawberries
300 grams of brown sugar
the juice of a lemon
butter like a walnut

Wash the strawberries and dry each one with a paper towel, because the excess water will keep the jam from sticking. Cut their tails by gently digging into them to remove their woody marks. Cut the larger strawberries in half. Place the strawberries in a bowl and carefully sprinkle the sugar over them, then leave them uncovered for 12 hours at room temperature. During this time, the sugar will melt, making sure that the fruit will not disintegrate as a result of this process and will retain its color. After 12 hours, put the mixture in a non-stick pan, add the lemon juice and leave on low heat, stirring gently, until all the sugar has melted. When you no longer feel any sugar crystals when stirring, turn on the heat and simmer for 10 minutes. Then turn off the heat, add the butter, stirring gently, until dissolved. Allow to cool, sterilize the jars, put the jam in them, then put the cap and boil the filled jars for 10 minutes. The jam thus prepared withstands room temperature for one year, provided it is stored in the refrigerator after opening the jar.


1 kg of small strawberries
300 grams of brown sugar
the juice of a lemon
butter like a walnut

Wash the strawberries and dry each one with a paper towel, because the excess water will keep the jam from sticking. Cut their tails by gently digging into them to remove their woody marks. Cut the larger strawberries in half. Place the strawberries in a bowl and carefully sprinkle the sugar over them, then leave them uncovered for 12 hours at room temperature. During this time, the sugar will melt, making sure that the fruit will not disintegrate as a result of this process and will retain its color. After 12 hours, put the mixture in a non-stick pan, add the lemon juice and leave on low heat, stirring gently, until all the sugar has melted. When you no longer feel any sugar crystals when stirring, turn on the heat and simmer for 10 minutes. Then turn off the heat, add the butter, stirring gently, until dissolved. Allow to cool, sterilize the jars, put the jam in them, then put the cap and boil the filled jars for 10 minutes. The jam thus prepared withstands room temperature for one year, provided it is stored in the refrigerator after opening the jar.


1 kg of small strawberries
300 grams of brown sugar
the juice of a lemon
butter like a walnut

Wash the strawberries and dry each one with a paper towel, because the excess water will keep the jam from sticking. Cut their tails by gently digging into them to remove their woody marks. Cut the larger strawberries in half. Place the strawberries in a bowl and carefully sprinkle the sugar over them, then leave them uncovered for 12 hours at room temperature. During this time, the sugar will melt, making sure that the fruit will not disintegrate as a result of this process and will retain its color. After 12 hours, put the mixture in a non-stick pan, add the lemon juice and leave on low heat, stirring gently, until all the sugar has melted. When you no longer feel any sugar crystals when stirring, turn on the heat and simmer for 10 minutes. Then turn off the heat, add the butter, stirring gently, until dissolved. Allow to cool, sterilize the jars, put the jam in them, then put the cap and boil the filled jars for 10 minutes. The jam thus prepared withstands room temperature for one year, provided it is stored in the refrigerator after opening the jar.


Clean the strawberries from the green tails, wash them in several cold waters and divide them into two parts. Put half on the bottom of the jam bowl, cover with half the amount of sugar, then put the rest of the fruit. Cover with the remaining sugar and leave for 10 hours. Put the pot to boil on low heat, then on high heat, add thin slices of lemon and remove from the oven.

Pasteurizing the strawberry jam is done as follows: put the jam in cold jars, tie the jars with cellophane in half and place them next to each other on the black tray of the stove. The fire is lit, the oven is heated for a quarter of an hour, then the fire is made alive and the jam is left to boil for 20 minutes, from the moment the boiling started, the pasteurization is done with the oven door ajar. The jars do not fill too hard, because when boiled the jam rises and can break the cellophane. Cooling in the oven. Only the next day the jars are removed, labeled and stored in the pantry.

Strawberry jam can be eaten on bread with butter or various cakes.


Preparation for a preservative-free low-sugar strawberry jam (VIDEO included)

Although the recipe for strawberry jam is very easy to make, I think it is always useful to be able to watch in a video how it was prepared and benefit from a few extra tips. Below you will find both the written version of the recipe and the one in video format.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!


Clean the strawberries from the green tails, wash them in several cold waters and divide them into two parts. Put half on the bottom of the jam bowl, cover with half the amount of sugar, then put the rest of the fruit. Cover with the remaining sugar and leave for 10 hours. Put the pot to boil on low heat, then on high heat, add thin slices of lemon and remove from the oven.

Pasteurizing the strawberry jam is done as follows: put the jam in cold jars, tie the jars with cellophane in half and place them next to each other on the black tray of the stove. The fire is lit, the oven is heated for a quarter of an hour, then the fire is made alive and the jam is left to boil for 20 minutes, from the moment the boiling started, the pasteurization is done with the oven door ajar. The jars do not fill too hard, because when boiled the jam rises and can break the cellophane. Cooling in the oven. Only the next day the jars are removed, labeled and stored in the pantry.

Strawberry jam can be eaten on bread with butter or various cakes.


How to make sugar-free jam?

It is not easy to do this because, in principle, jams must be cooked a lot, leaving too little nutritional principle in the fruit. In addition, the classic marmalades, which are boiled for hours, have very dark colors due to the oxidation of the natural pigments of the fruit. The archaic principle of preserving fruit by boiling it without boiling sugar is debatable. That is, we do not add sugar and we only use fructose (another sugar) from the pulp of the fruit that we struggle to concentrate to obtain a non-perishable paste. This thing takes hours and, as I said above, the result is not very great: a brown paste quite sour but that lasts over time. See here the recipe for multi-fruit marmalade prepared as in the past & # 8211 the one that was sold "in a box" at Aprozar or Cooperativa and that could be cut into slices & # 8211 the recipe here.

Another classic marmalade is the plum magiun which is prepared similarly, without added sugar & # 8211 the recipe here.

Natural sweetener and gelling agent from fresh apples

You realize that I didn't want to make something like this from the delicate strawberries, so I resorted to another option: the one with natural pectin extracted from apples. Laura Laurențiu published in 2012 a similar recipe that was my source of inspiration only that she used only canned apple juice (transparent). The idea was taken over by other bloggers who forgot to indicate the source & # 8230

I went further and prepared a decoction (stew) starting with whole apples from which I used both freshly squeezed juice and peels and stalks. The latter contain the largest amount of pectin & # 8211 that natural gelling agent that helps us "bind" the jam or jam. Apples have both a natural sweetener and a binder or gelling agent. The thing is that pectin is more concentrated in green apples (unripe) than in ripe ones, but in this case, we are also interested in their fructose content (their sweetness). So I chose the right ripe apples: not even green but not very sweet. If you want you can add saccharin, stevia, green sugar, erythritol or other sweeteners allowed in diabetes.

Here's the gorgeous color of my sugar-free strawberry jam made with natural apple juice! It has good consistency as well as taste and aroma of fresh fruit. Apples do not feel at all being completely covered by the aroma of strawberries.

Here's how I made a sugar-free apricot jam & # 8211 the recipe here.

You can also apply this recipe to other fruits: apricots, cherries, sour cherries, peaches, etc. From the quantities below it results approx. 450 g of sugar-free strawberry jam.


Clean the strawberries from the green tails, wash them in several cold waters and divide them into two parts. Put half on the bottom of the jam bowl, cover with half the amount of sugar, then put the rest of the fruit. Cover with the remaining sugar and leave for 10 hours. Put the pot to boil on low heat, then on high heat, add thin slices of lemon and remove from the oven.

Pasteurizing the strawberry jam is done as follows: put the jam in cold jars, tie the jars with cellophane in half and place them next to each other on the black tray of the stove. The fire is lit, the oven is heated for a quarter of an hour, then the fire is made alive and the jam is left to boil for 20 minutes, from the moment the boiling started, the pasteurization is done with the oven door ajar. The jars do not fill too hard, because when boiled the jam rises and can break the cellophane. Cooling in the oven. Only the next day the jars are removed, labeled and stored in the pantry.

Strawberry jam can be eaten on bread with butter or various cakes.


Video: Πώς να φτιάξετε τέλεια μαρμελάδα φράουλας! (January 2022).