Frozen Strawberry Jam
Frozen strawberry jam can be served with crispy toast for breakfast, and also added to desserts, sauces, and creams for pastries (cakes, pastries, rolls).
- Hortex Strawberry
- Granulated sugar
- Thyme
- Lemon juice
- Prepare all the jam ingredients. Place the frozen strawberries in a colander and rinse with cold water. Transfer to an enamel saucepan or bowl and cover with sugar.
- Let the strawberries and sugar sit at room temperature for 30 minutes. The berries should release their juices. The sugar will begin to melt, forming a syrup. Transfer the pan with the strawberries to the stovetop.
- Turn the heat under the pan with the strawberries to low. Add a sprig of thyme to the candied berries. Bring the strawberries in syrup to a boil. Increase the heat to medium. Cook for 5 minutes, stirring the berries and skimming off any foam occasionally.
- Pour lemon juice into the strawberry jam. Cook for another minute. Remove the strawberry jam from the heat and let it cool to room temperature. Remove the thyme sprig.
- Prepare glass jars and plastic lids for jam. Wash thoroughly, then sterilize using your preferred method and dry. Place the jam in the jars and seal with plastic lids. Store in the refrigerator.
This frozen strawberry jam doesn't keep for long, as the berries are only cooked in syrup for a short time. Therefore, we recommend keeping it in the refrigerator and eating it as soon as possible. This shouldn't be a problem, as this five-minute jam has an incredibly fresh taste and a heady aroma.
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