Easy, fast and light strawberry jam, enhanced with a shot of brandy and lemon juice, which helps to maintain the bright color. The content of sugar is low and this makes it particularly dietary and more fruity in its composition. Almost 80%!
Ten minutes cooking is enough for the strawberries to retain all the vitamins and trace elements. With more cooking all of them are lost.
Try it!
Ten minutes cooking is enough for the strawberries to retain all the vitamins and trace elements. With more cooking all of them are lost.
Try it!
| work: 15′ | time: 1h:15′ | very easy: |
Ingredients (∼2 jars of 250 gr)
|
Wash and clean the strawberries, removing the green crown. Chop them into small pieces and put them together in a glass bowl. Sprinkle with sugar. |
Mix the strawberries to be wrapped with sugar. Sprinkle with brandy. Leave aside for 1 hour to eliminate their juices. |
After an hour a super-tasty syrup has concentrated in the bowl. |
Boil the strawberries in a stainless saucepan for 10' from the time of boiling. Towards the end of cooking, add the lemon juice and vanilla. Skim when necessary throughout. |
Remove from heat and mash with a hand blender (optional) strawberries and fill sterile jars. |
The strawberry jam is boiled for only 10'. In this way vitamin C and antioxidants of the fruit are not lost.
Since the jam contains little sugar, which works as a preservative, it is best stored in a refrigerator.
