Wild Strawberry Jam without Pectin : Hungarian easy, vintage and healthy jam, perfect for meringue cake spread and breakfast waffles or pancakes.
If you manage to get wild strawberries, this Wild Strawberry Jam without Pectin is highly recommended. I got lucky to pick some during our first open air party of the season:
Luckily, I was not carried away by the beauty of these precious little pearls; too much can easily result with bitter flavours when making jam so please take care of the ratio:
The garden we gathered in, is absolutely amazing with fig, jasmine, flamenco and maidenhair trees, specially attractive and inviting in late spring :
It was cloudy but warm and the day out after what we have been through was an absolutely healing experience with friends, music, food and wine.
To be back to pectin free jam, here is a photo of chopped garden strawberries, wild strawberries and sugar in the pot :
Wild Strawberry Jam without Pectin
Wild Strawberry Jam without Pectin : Hungarian easy, vintage and healthy jam, perfect for meringue cake spread and breakfast waffels or pancakes.
- 1 cup wild strawberries
- 4 cups garden strawberries, washed and chopped
- 1 Tbsp fresh lemon juice
- 13 Tbsp sugar
In medium sized, thick bottom pot, place both varieties of strawberries and cover them with sugar. Leave aside for 5 hours.
Slowly bring to boil, boil for 32 minutes on medium heat, stirring occasionally, until thick.
While jam is boiling, take pink foam away using table spoon.
Prepare clean, dry glass jars and have them at hand to fill with jam, once done.
Add lemon juice to gently boiling jam and let it boil for another minute.
Fill the jars, close them tightly and wrap in big towel or blanket so the jars cool slowly. Overnight is the best.
Once cooled, store in the pantry.