Strawberry Cinnamon Jam

Ingredients

• 1 kg strawberries
• 500 g 2:1 gelatin sugar
• 1 cinnamon stick
• 0.5 tsp ground cloves
• Vinegar
• 1 lemon (juice)

Instructions

1. 1.

   Wash strawberries, pat dry, remove stems and puree about three‑quarters; cut the remaining fruit into strips.

2. 2.

   Mix strawberry puree with strawberry strips, gelatin sugar, cinnamon stick, and cloves, then let stand for 1 hour.

3. 3.

   Meanwhile sterilize jars by boiling them in a large pot of hot water for about 10 minutes. Place rubber rings separately in boiling water with a splash of vinegar for 2–3 minutes. Remove jars and rings from the water and set them upside down on clean kitchen towels to cool.

4. 4.

   Halve the lemon, squeeze out the juice, and add it to the strawberry mixture. Stir and bring to a boil, then simmer for 4 minutes while bubbling. Perform a gel test by placing a drop of jam on a cold plate; if it does not set, add a little more sugar and simmer for another 2–3 minutes.

5. 5.

   Fill the prepared jars with the jam, seal them, and place them upside down on a damp kitchen towel for about 15 minutes to cool. Then turn them right side up and let them cool further.