Jellied Strawberry Jam
What sets this jam apart is that the berries are soaked in vodka beforehand, a technique that firms up the strawberries and keeps them from going soft during cooking, while the syrup stays clear and almost jelly-like. As a bonus, the drained spirit becomes a fragrant strawberry liqueur.
The three short boilings are an old multi-step jam-making method: instead of a long simmer, the berries are brought to a boil several times, which lets the strawberries hold their shape while the syrup thickens with natural pectin.
A Few Pointers
- Deliberately choose slightly underripe, firm berries; overripe ones will fall apart after the first boil.
- Don’t rinse the strawberries under running water; wiping them with a damp cloth preserves the aroma.
- The vodka can be replaced with a quality white rum, giving the liqueur different notes.
- For a firmer jelly, add a little lemon juice, which activates the pectin.
Serve with crepes, syrniki (cheese pancakes), or hot tea. The liqueur keeps well in a corked bottle and is useful for soaking sponge cakes.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Remove the stems from the strawberries and wipe the berries with a damp towel, but do not wash them.
Pour vodka over the strawberries so that it covers the berries. Leave for 12 hours. Then drain off the vodka, which will make a fragrant liqueur.
Layer the strawberries in the bottom of a basin, sprinkling sugar between each layer. Leave overnight so the berries release their juice.
In the morning, cook the strawberries in three rounds: each time, let the jam boil for about 5 minutes, skimming off the foam.
Sterilize warm jars over steam. Let the finished jam rest for 15 minutes, then ladle it in and seal airtight.
Leave until fully cooled. Store in the refrigerator or a dark, cool place.
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