🍓 From Mom's notebook: Strawberry jam
In our family, store-bought jam simply isn’t allowed. The sugar content is always far too high, and the flavor never truly captures the taste of fresh fruit. Making jam at home is fast, easy, and something we genuinely enjoy doing together. The aroma of bubbling strawberries fills the kitchen, and the reward opening a jar later for breakfast or a simple snack is pure joy.
This strawberry jam is bright, naturally sweet, and lightly scented with vanilla. Spread it over warm toast with butter, swirl it into yogurt, or enjoy a classic PB&J for the real gourmands. Properly sealed jars will last up to a year in a cool, dark place, but in our house, they rarely make it that long.
INGREDIENTS
- 1000g strawberries
- 250g sugar
- 10g pectine
- 30g lemon juice
- 2 vanilla pod
METHOD
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- Combine the sugar and pectin in a small bowl and set aside.
- In a saucepan, mash the strawberries slightly to release their juices.
- Add the lemon juice and vanilla seeds, then bring to a boil.
- Stir in the sugar-pectin blend and cook for about 4 minutes, stirring constantly.
- Pour the hot jam into clean glass jars, filling them to the top.
- Seal immediately with the lids.
Tip: Pouring the jam while it’s still boiling hot and sealing the jars right away helps preserve it naturally without extra sterilization steps. Just be careful the liquid is extremely hot!
Join the Conversation!
Do you make your own jam at home?
Share your favorite fruit combinations or tell us how you like to enjoy your homemade spreads — we love hearing your sweet traditions.
For more vanilla-infused recipes and family favorites, stay close to Slavik’s Kitchen, where every jar, cake, and cookie tells a story. 🍓✨
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