Caramelized Strawberry Jam

first of all: thank you to Mimi

1. Mimi’s apricot jam “Caramel” apricot jam … was the impetus for this recipe … you made me curious, dear Mimi … and my loved ones are enthusiastic about this new variation of strawberry jam … you can feel the caramel taste actually well done and that gives an interesting, fine, new taste!

preparation

1. Wash the strawberries, cut off the leaf green cap, drain the strawberries on a kitchen roll – while doing this, gently melt the sugar in a large saucepan until it becomes liquid and caramelises (be careful, don’t heat too much and not too quickly, otherwise it will burn) – In the meantime, the strawberries are quartered and the glasses with high-proof rum are swung out (please also moisten the lid with rum)
2. when the sugar has become completely liquid and is already starting to brown slightly, add the prepared strawberry pieces and stir everything well – ATTENTION: now the caramel hardens spontaneously to larger lumps – don’t panic, that’s completely normal (;-) )) – simmer on a low flame for a few minutes until the caramel has dissolved again and no lumps can be felt
3. Improve the jam with a little lemon juice depending on your personal taste – then puree everything finely with the blender – mix Gelfix with a tablespoon of sugar and add – then cook for 3 minutes, stirring every now and then! then pour the boiling hot jam into the glasses that have already been wetted with rum and close each glass IMMEDIATtbspY …