Strawberry-elderberry jam
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 326, total fat 1 G., saturated fats 0 G., proteins 1 G., carbohydrates 74 G., fiber 3 G., cholesterol 0 mg, sodium 41 mg, sugar 67 G.
Calories 326, total fat 1 G., saturated fats 0 G., proteins 1 G., carbohydrates 74 G., fiber 3 G., cholesterol 0 mg, sodium 41 mg, sugar 67 G.
Many homemade jams include citrus juice, such as lemon, which balances the sweetness of the fruits and berries. However, vinegar can provide the same acidity while providing a more neutral flavor. In this jam, a small amount of red wine vinegar balances the sweetness of the strawberries without overpowering their vibrant flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g strawberries, hulled and quartered (cut large ones into pieces)
- 1 cup of sugar
- 2 tsp red wine vinegar
- A pinch of salt
- 1/3 cup elderflower liqueur
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Cooking the dish according to the recipe:
- Combine strawberries, sugar, vinegar, and salt in a medium saucepan or cauldron. Stir thoroughly and let steep until the strawberries release their juices and the sugar is moistened, about 20 minutes.
- Add the elderflower liqueur to the saucepan and bring to a simmer over medium heat, stirring constantly. Reduce the heat to maintain a gentle simmer; cook, stirring and skimming off any foam, until the juices are glossy, thick, and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still large after about 20 minutes, gently mash them with a spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, for about 1 hour.
- Transfer the jam to a jar or other container with a tight-fitting lid. Refrigerate until completely cool and set, at least 2 hours. Store in the refrigerator for up to 2 weeks.
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