I had lots of fun today making strawberry jam! I wish you could smell the wonderful aroma that is coming from our kitchen right now. I've left the strawberries to cool off, and in a couple of hours I'll give them another round... mmm! We're going to have lots of yummy, home-made jam soon!
PS: Here's how we make the jam:
1. Take strawberries and sugar in approximately 1:1 proportion (I took 1 kilo strawberries and 1 kilo sugar)
2. Put a layer of strawberries in a pot, top with some sugar, then a layer of strawberries and a layer of sugar again, until you're out of sugar and berries. Leave overnight.
3. Cook the berries&sugar for several minutes, until boiling, but don't let it boil for a long time if you want to have whole berries; turn off the fire and let it cool down. After several hours, repeat the procedure. When you repeat it for 3-4 times, the jam will gradually become less liquid.
4. When you decide it's the last time you're going to let the jam boil, squeeze a fresh lemon into it. This will prevent your jam from becoming dark.
I don't use any pectin, so it's still more liquid than commercial jams, but it's still delicious! And of course you can make jam from pretty much anything - apricots, plums, pears, you name it.