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Classic homemade strawberry jam

Klasszikus házi eperlekvár

As a little girl, I spent a lot of time in my grandmother’s kitchen. One of the biggest mysteries for me was making homemade jam. It remained in my memories as a procedure that lasted for hours, even days, with preparations and painstaking, tiring hours of work. So, growing up, I was always a little afraid of making homemade jam. Strawberry jam was probably the first thing I tried. It’s not as complicated as I thought, but you have to take the time. The truth is that making plum jam and peach jam is more fiddly. However, the final result sealed in bottles is so good to take out in winter, provided it lasts that long.


5 kg of strawberries

1 kg granulated sugar

4 bags of Jamfix 4:1 (20 gr) sugar-saving!

3-5 bags of vanilla sugar (to taste)

1-2 mk. sodium benzoate (optional)

What else you will need: jam filling funnel

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This is how the classic homemade strawberry jam is made

  • To prepare the jam, wash the cleaned strawberries thoroughly, chop the larger seeds as necessary, and then mash the whole thing using a hand blender. To make jam, cut half of the cleaned, measured fruit into smaller pieces, then mash the other half.
  • Pour the fruit prepared in this way into a large cooking pot. Mix the jam fix with the measured sugar and add it to the strawberries, then bring it to a boil while constantly stirring. After boiling continuous mixing let it boil for another 5-8 minutes. If necessary, remove the foam from the top after boiling, but it can also be left on.
  • Remove the finished jam from the heat and pour it into thoroughly cleaned and washed small canning jars using the jam filling funnel. Be careful with it, because the jam is still very hot at this time! Fill the jar up to the rim (then sprinkle a small pinch of sodium benzoate on it), then close it well with a clean and dry lid and turn the jars upside down for at least 5 minutes. After that, there is no need to drool!
  • In a cool place, protected from light, it will last for a long time, even years, unopened. Store the opened jam in the refrigerator, always touch it with a clean spoon to prevent it from getting moldy.

Bon appetit!

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❤ XOXO ❤

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