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Strawberry jam with hot sugar syrup

Make 5 jars of strawberry jam by pouring hot syrup made with 1 kg sugar and water over 2 kg strawberries, without boiling the fruit.

Slovak cuisine · Translated from Slovak ·

Strawberry jam with hot sugar syrupSave on Pinterest

Recipe at a glance

Prep time
30 min
Cook time
15–21 min
Total time
45 min
Servings
5 jars
Difficulty
Medium
Cuisine
Slovak
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This fragrant strawberry jam is made by pouring hot sugar syrup over washed strawberries, without boiling the fruit. Boil the syrup, made with 1 kg sugar and half a glass of water, for five to seven minutes, until it begins to set on a spoon when you blow on it. The fruit is not cooked directly on the stove, so it retains its pronounced flavor and aroma. Just 1 kg sugar is used for 2 kg strawberries, so store the jam in the refrigerator or freezer.

Ingredients

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Instructions

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  1. Wash the strawberries thoroughly and remove the stems. Let them drain in a strainer, then transfer them to a bowl.
  2. Heat 1 kg sugar with half a glass of water in a saucepan over medium heat. Boil for 5–7 minutes.
  3. Check the syrup's consistency regularly: spoon up a little and blow on it. The syrup is ready when it is thick and elastic and seems to set when you blow on it. Pour the syrup over the strawberries, cover, and let cool.
  4. Expect the strawberries to release juice, thinning the syrup. Once cool, drain the strawberries through a strainer again and boil the strawberry-sugar syrup for about 5–7 minutes.
  5. Pour the syrup over the strawberries again and let cool. Repeat the entire process once more.
  6. After the third round, divide the strawberries among sterilized jars and pour the strawberry-sugar syrup over them. Seal the jars, let cool, and store in the refrigerator for up to 3 weeks or in the freezer for up to a year. Follow this storage guidance from the U.S. National Center for Home Food Preservation (NCHFP) for jams made without boiling the fruit; at room temperature, the jam would quickly develop mold or ferment.

Tip: Choose firm, ripe strawberries on the smaller side, since overripe berries would fall apart after three rounds of hot syrup. Boil the juice in a wide pot so it evaporates faster.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
150 kcal
Protein
0.4 g
Carbohydrates
38 g
of which sugars
37 g
Fat
0.2 g
of which saturates
0.0 g
Fiber
1.3 g
Salt
0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Aromatický jahodový džem bez varenia ovocia

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