This is the ultimate tip among strawberry recipes! The “cold” method is ingenious because the strawberries are not cooked, so they retain their bright red color, incomparable aroma and, above all, vitamins.
The magic of this old recipe lies in the fact that preservation is not achieved by heat or freezing, but by the right ratio of sugar and, if necessary, a little trick from our grandmothers: a drop of alcohol or citric acid. Sugar works as a 100% natural preservative.
If you have this family recipe, you probably proceed as follows:
Cold strawberries (so-called raw strawberry jam)
In order for strawberries to keep well in the pantry and not spoil, cleanliness and precise measurement are essential.
What you will need:
1 kg of ripe and firm strawberries (must not be rotten!)
800 g to 1 kg of granulated sugar (yes, it must be a lot of sugar; it acts as a preservative and is not intended for cooking)
Juice of 1 lemon (or 1 teaspoon of citric acid – this helps to fix the color and extend the shelf life)
Detailed instructions:
Wash thoroughly: Wash the strawberries, let them dry completely, and only then remove the stems. Any drop of water can cause fermentation.
Mashing: Put the strawberries in a bowl and mash them with a potato masher or briefly in a blender. They should not be completely mashed; some pieces of fruit are desirable.
Sugar mixture: Sprinkle the strawberries with sugar, add the lemon juice and mix. Now comes the most important step: Let the mixture stand at room temperature (12 to 24 hours), stirring occasionally. The sugar must be completely dissolved.
Bottling: The jars and lids must be absolutely sterile (sterilized with hot water or in the oven) and dry. Fill with the strawberry mixture and wipe the edges clean.
Babka’s secret tip: Before sealing, add a teaspoon of vodka or rum to the surface of the mixture or soak the lid in alcohol. This will prevent mold growth.
Store in a dark, cool place (ideally in a cellar or a cool pantry). The result is a thick, fragrant strawberry puree that tastes like you just picked the strawberries fresh from the garden in winter.
Do you use this exact 1:1 sugar ratio, or is there another secret ingredient in the recipe?