Strawberry jam

Strawberry jam

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 197 kcal
, Carbohydrate: 7 g
, Protein: 1 g


6 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g strawberries, cut into pieces
250 g preserving sugar (Coop)
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2 jars, each approx. 300 ml, with lids

How it's done

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Place the strawberries in a pan, add half of the preserving sugar, bring to the boil then boil fast for approx. 2 mins., stirring constantly. Add the remainder of the preserving sugar while stirring, then boil for a further 2 mins. Skim off any foam.

Test to see if the jam has set

Spoon a small amount of the hot jam onto a plate, leave to cool. If it is no longer runny and forms a thin skin after a short while, it has achieved the right consistency. If not, continue to boil briefly and then test it again.

To fill

Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on a towel.

Good to know
Tip: Strawberry jam with black pepper: Add 1 tsp of crushed black peppercorns to the strawberries. Prepare the jam as above.

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