A jar of strawberry jam sometimes becomes the thing that can remind you of the warm summer days, when there is a blizzard and frost outside the window. It would seem that there is something new to say about harvesting berries and making jam, enough has already been said. However, there are some amazing recipes that few people know.
Jam can not only be served at the table, but also given to loved ones, decorating jars with funny stickers and other decorative elements. If you want to impress your friends, try new original recipes.
Strawberry jam with basil and lemon balm
Carefully sort out the kilogram of ripe berries. Remove bruised fruits and stalks. Place the strawberries in a copper bowl or saucepan. Remember that enamel dishes are not suitable for making jam. Pour 800 grams of sugar over the berries and leave for 30 minutes. When the berries are juiced, put the container on low heat and wait until it boils. Remove the froth and add 20 lemon balm and lemon basil leaves. After 15 minutes, remove the jam from the heat and pour into previously sterilized jars.
If you don't have lemon basil, use regular basil, but add the zest of one lemon.
Strawberry jam with black pepper
Sort the berries and put in a bowl. Pour 800 grams of granulated sugar on the strawberries and leave until the juice comes out. Take 10 black peppercorns and crush in a mortar like this. Remove the seeds from half of the vanilla pod and place over the strawberries. Add chopped pepper and pod flaps to it. Place container over medium heat, bring to a boil and wait 10 minutes. Remove the vanilla pod from the jam, and pour the product into sterilized jars.
Strawberry Rosemary Jam
Pour a kilogram of ripe and prepared strawberries with 500 grams of sugar. When the berries begin to secrete juice, put the container on fire. Add 3 sprigs of rosemary and bring to a boil. Turn off the stove, cool the jam and put it in a cold place for a couple of hours. Then put the dishes back on the fire, add 2 tbsp. lemon juice, 1 tsp. balsamic sauce, 1 tsp ground pepper and 3 tbsp. tequila. Cook for 10 minutes, remove the rosemary and pour the jam into the jars.
