Jam from Hothouse – Strawberries

5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people


Jam from hothouse - strawberries

  • 1 kg Strawberries
  • 1 kg Lemon juice
  • 0,5 tsp Vanilla flavor
  • 500 g Raw cane sugar
  • 1 bag Apple pectin


  • Remove the greens from the strawberries and, depending on the size, cut into pieces, halve or even quarter. Then put in a saucepan and add a little lemon juice to taste, heat it up but do not boil it. Add some of the vanilla flavor and mix / stir.
  • Take a small high bowl and add 100 grams of the raw cane sugar. Add apple pectin and mix both together. Then the whole thing is added and briefly boiled, switch down & simmer for about 3 minutes. Then add the remaining raw cane sugar.
  • Now it is boiled again and it should cook for at least 5 minutes so that the apple pectin can completely dissolve. When the time is up, pour into one or more screw-capped jars. Close and turn upside down for a moment. Then turn it over again and let it cool down.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Layali Lubnan with Chocolate Chip Cake and Cinnamon and Date Ice Cream

Paella De Marisco