Easy, fast and light strawberry jam, enhanced with a shot of brandy and lemon juice, which helps to maintain the bright color. Its sugar content is low, which makes it particularly dietary and with more fruit in its composition. Almost 80%!
Ten minutes of boiling is enough for strawberries to retain all their vitamins and trace elements. With longer boiling, all of this is lost. Try it!
work: 15′
time: 1h:15′
very easy:
Ingredients (∼2 jars of 250 gr)
600 gr (1.3 lbs) strawberries
250 gr (8.8 oz) sugar
1 shot brandy
½ lemon, juice
1 tsp vanilla essence
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.
