Thick strawberry jam recipe - ReCiPes
Photos - Ina Garten

Recipe author – (Ina Garten) – author of television projects, TV presenter, culinary writer

Stock Foto Thick strawberry jam

Making homemade strawberry jam is not as difficult as it seems at first glance. This Aina Garten recipe will help you quickly and easily cook sweet, fragrant jam with citrus notes, which will decorate everything, wherever you add it. It contains only fresh strawberries, sugar and lemon. You can increase the number of ingredients to cook more jam and preserve for the winter, or cook from a small amount of berries to eat immediately. Keep the jam in the refrigerator and add to ice cream, pancakes, toasts, rolls.

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Time: 30 minutes.
Complexity: easy
Amount: 3.5 tbsp.

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 2 tbsp. Sahara
  • Big lemon zest and juice
  • 3 tbsp. fresh strawberries, peeled and cut in half



Recipe preparation:

  1. Combine sugar, lemon zest and lemon juice in a small saucepan and heat over very low heat for 10 minutes until the sugar has dissolved. Add strawberries and continue cooking over very low heat for 20 minutes, until the strawberries have released some of their juices and the mixture slowly boils.
  2. Cook until the juice thickens. Put it on a cold plate, and the drop should turn into a gel (hold the plate in the freezer first). Carefully pour the jam into half-liter jars and either preserve them or keep them in the refrigerator. Use jam immediately or preserve according to the instructions below.

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