Strawberry Jam (Cilek Receli)

4th, 2012
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2 lb (~1 kg) strawberry (preferably small)
75-800 gr sugar
2 tbsp lemon juice

Wash the strawberries, drain and clean stems and leaves. In a large pot, place one layer of strawberry and spread some sugar on them. Then repeat this process till all strawberries are placed. Cover the lid and leave over the night.
The next day, place the pot over low heat and cook until you see bubbles. Then turn the heat to medium and simmer for 15-20 minutes, stirring occasionally. To check whether your jam is ready take some jam with a wooden spoon and drop it on a plate. If the drop is dense and it keeps its shape when it cools, add the lemon juice and stir. Otherwise, simmer for a few minutes and repeat the drop test.
Some of the fruits form foam on the surface. If it is the case, remove the foam from the surface with a spoon. The jam will go sour, if foam mix into the jam.Turn the heat off and transfer the jam to clean and dry glass jars. Close the lids tightly. To keep the temperature, cover the jars with a thick cloth like a blanket and leave them for 2-3 hours. Then keep the strawberry jams in a cool and dark place.

By Hayriye Cetin Karaca ( )

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