Strawberry jam

Name: Strawberry jam - Jasmina P.
Ingredients: 2 kg strawberries; 1 kg sugar; 600; 800 ml alcohol (95 degrees)

Beverages - Strawberry jam by Jasmina P. - Recipia

I had some overripe strawberries, and instead of letting them spoil, I put them in a jar with sugar. After that, I bought a few more and made a strawberry liqueur. I don't usually drink alcohol, so I added just the right amount for a lighter, flavored, and slightly sweet liqueur. The strawberries release enough juice, and the sugar gradually dissolves if the mixture is stirred from time to time. Quick Info Preparation Time: not specified exactly; preparing the fruit and jar takes a little time Resting Time: from one day to about two days, depending on how quickly the sugar dissolves and the time left after adding the alcohol Cooking Time: none Servings: the final amount depends on the juice released by the strawberries and the amount of alcohol used Difficulty: easy Recipe Type: homemade drink with strawberries, sugar, and alcohol Ingredients 2 kg strawberries 1 kg sugar 600-800 ml 95-degree alcohol Instructions 1. Choose ripe strawberries, including a few that are overripe but not spoiled. Wash them thoroughly in several cold waters, then let them drain. Remove the stems. 2. Cut large strawberries into quarters, while strawberries of similar size can be halved. There’s no need to mash them before putting them in the jar. They will soften and release juice as they sit with the sugar. 3. Prepare a glass jar of about 5 liters. Wash it well and let it drain upside down. It’s important to ensure it’s clean and that no water remains inside before adding the fruit and sugar. 4. Place a layer of strawberries in the jar, followed by a layer of sugar. Continue alternating layers until you finish the ingredients. The last layer should be sugar. 5. Close the jar with a lid and leave it in the kitchen. In the early stages of the process, stir the fruit about every hour to help the sugar distribute and dissolve more quickly. You can gently turn the fruit or move the jar, without worrying if some strawberries get crushed. Crushed fruit releases more juice. 6. In the evening, put the jar in the fridge. The next day, check if the sugar has completely dissolved. If there are still crystals at the bottom of the jar, stir again until they dissolve. 7. Pour the alcohol over the strawberries and syrup, using between 600 and 800 ml, depending on how strong you want the drink to be. For a liqueur closer to your taste, use the amount that suits your preference. 8. Mix well and let the mixture sit overnight. During this time, the alcohol will absorb the flavor and color of the strawberries. 9. The next day, strain the liquid. Pour the liqueur into clean bottles, and if desired, add a few strawberries to each bottle for a nice presentation. 10. Seal the bottles and store them in the fridge. An important detail is not to rush to strain the drink immediately after adding the alcohol. The overnight resting allows the flavors to meld, and the fruit continues to release juice. If some strawberries are crushed in the jar, it won’t ruin the recipe. On the contrary, the drink will have more flavor, but it will need to be strained carefully. Why I Make This Recipe Often This isn't a recipe I've made frequently from the start, but it's useful when I have very ripe strawberries that aren't suitable for storage for many days. The preparation doesn’t require cooking or many ingredients. Additionally, the amount of alcohol can be adjusted according to taste, so the result can be closer to a liqueur than a very strong drink. The liqueur is stored in the fridge and can be put in small bottles, which makes it easy to store and serve gradually. Tips Wash the strawberries before removing the stems, then drain them well. If you cut them after they are clean, you reduce the risk of water remaining inside the fruit. Use a large enough jar. The recipe calls for a jar of about 5 liters, which allows room for the layers of fruit and sugar and for mixing them. Stir every hour in the early stages of the process, especially while the sugar is still visible. As the strawberries soften and syrup forms, the sugar will dissolve more easily. The amount of alcohol is chosen based on how strong you want the drink to be. With 600 ml, the strawberry flavor will be less masked by alcohol; with 800 ml, the drink will be stronger. Strain the liquid well before bottling. Fruit remnants can remain in the bottle if you want to add a few strawberries for presentation, but the liquid should be separate from small pieces and pulp. Substitutions The recipe uses 95-degree alcohol, and the source does not indicate a specific substitute. To maintain proportions and preparation methods, it’s recommended not to change the type of alcohol without considering its strength. Sugar is not substituted in the original recipe. It serves to draw out the juice from the strawberries and sweeten the drink, so substituting it can change both the taste and the amount of syrup obtained. Variations The simplest variation is the amount of alcohol: between 600 and 800 ml, depending on preference. There’s no need to change the amounts of strawberries or sugar for this adjustment. You can cut all strawberries in half if they are of similar size. Larger ones can be quartered to fit more easily in the jar and release juice faster. For the bottles, you can keep some whole fruit or more attractive pieces and place them on top after straining the liquid. This is a change in presentation, not in taste. Serving Ideas The liqueur is served cold, straight from the fridge. It can be poured into small glasses in moderate amounts, like homemade liqueur. A few strawberries placed in the bottle remain a decorative element, but they should be kept cold along with the drink. Frequently Asked Questions How long should the strawberries sit with the sugar? The strawberries sit with the sugar until it completely dissolves. In the recipe, the jar is left in the kitchen, stirred every hour, and then put in the fridge in the evening. The next day, the alcohol is added if the sugar has dissolved. Is it a problem if the strawberries get crushed? No. Crushed strawberries release more juice and flavor. That’s why stirring should be done carefully, but it’s not necessary for the fruit to remain whole. How much alcohol should be added? Between 600 and 800 ml of 95-degree alcohol is used. The amount is chosen based on the desired taste. For a less strong drink, use the lower limit of the range; for a stronger one, the upper limit. Why is the liquid strained only the day after adding the alcohol? The overnight time allows the alcohol to extract the flavor and color from the strawberries. After that, the liquid can be strained and bottled. Can the strawberries be left in the drink? Yes, a few strawberries can be added to the bottles after straining for appearance. The rest of the fruit and detached pulp are removed through straining. Nutritional Values The values are estimated and can vary significantly based on the final amount of liquid, how much sugar remains in the syrup, and the amount of alcohol used. For approximately 100 ml of liqueur: Calories: approximately 230-400 kcal Carbohydrates: approximately 25-40 g Sugars: most carbohydrates come from added sugar and the natural sugars of the strawberries Proteins: under 1 g Fats: negligible Alcohol: variable, depending on how much 95-degree alcohol is used and how much juice results from the strawberries The estimation cannot be precise without measuring the final volume after straining. Alcohol and sugar contribute the most to the caloric intake, and the pulp left after straining may slightly alter the values. Storage and Reheating The liqueur is stored in the fridge in closed bottles. After bottling, it’s best to keep it in the fridge or another cool place. The bottles should be sealed tightly, and there’s no need to heat them before serving. The drink is not reheated. It is served cold in small amounts. If you’ve added strawberries to the bottle for decoration, keep the bottle cold at all times and consume the drink while the fruit still looks and smells normal.

Strawberry jam

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