It's no accident that strawberry jam is tremendously popular. As is often the case, a well-made home made jar of strawberry preserves will be richer and more flavorful than what you can buy in a store. This recipe is drawn from Il Re dei Cuochi, a book published anonymously by Salani in 1885.
Prep Time: 12 hours, 00 minute
Cook Time: 30 minutes
Ingredients:
- 4.5 pounds (2 k) Strawberries
- 8 cups powdered, or 4 cups granulated (800 g in either case) sugar
Preparation:
Hull 4.5 pounds (2 k) of ripe strawberries, press the pulp through a wire-mesh strainer into a bowl, and combine 8 cups powdered sugar (800 g; 4 cups of the granular variety) with the pulp. Cover the bowl and let the mixture sit overnight.
The next day simmer the jam in an enamelware pot (the acidity of the fruit could react with aluminum) until a drop runs slowly on a tilted plate. Transfer the jam to sterile jars and it's ready for use.
The next day simmer the jam in an enamelware pot (the acidity of the fruit could react with aluminum) until a drop runs slowly on a tilted plate. Transfer the jam to sterile jars and it's ready for use.
