Wild Strawberry Jam
A truly delicious jam that belongs in every fridge! I first tasted wild strawberries on a trip into an Estonian forest. The woods were full of good things to forage — berries everywhere. Tiny, bright red ones glowed temptingly in the grass. They taste tart on their own, but in jam they're wonderful! I learned that firsthand watching my grandmother make wild strawberry jam. This is her recipe, and I'd love to share it with you.
Cooking method
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Step 1:
Sort the berries carefully — discard any that are mushy or spoiled, rinse them, and gently pull off the stems.
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Step 2:
Put them in a wide dish and sprinkle generously with the sugar. Set the dish of berries in a cool place for 9–10 hours. During that time the berries will release their juice, which they'll then cook in.
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Step 3:
Transfer the berries to your cooking pot,
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Step 4:
and bring them to a boil. Wild strawberries are delicate, so simmer them about 25 minutes over low heat. Remember to swirl the pot now and then and to skim off the foam as it forms.
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Step 5:
Once the jam is cooked, spoon it into dry, sterilized jars. But that's not all: set the jars in a pot of water at roughly the same temperature as the jam, then heat the water to a boil. Process quart jars for about 20 minutes and pint jars for 10.
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Step 6:
Then seal the jars, and cool them to room temperature. Store the jam in a dark, cool place.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Strawberry garden - 32 kcal/100g
