![\"Strawberry](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2021\/06\/IMG_8495-2.jpg\" "\\"Strawberry")
<\/p>\nSpring.
\nBlue skies and clouds that look like whipped cream.
\nBlooming meadows, the buzzing of bees, and jars to fill with strawberry jam.<\/p>\n
At the beginning of the Spring, I start to find the first strawberries at the market.
\nBut only tardive strawberry is the best produce for fragrant homemade jam jars.
\nIndeed early produce is more expensive, less tasty, and naturally rich in sugar.
\nI love to make strawberry jam with tardive produce, sweeter and cheaper.<\/p>\n
<\/p>\n
I fill jam jars with fruit and memories.
\nOf merende especially. Grandma often made bread and jam.
\nHer voice used to call for merenda. Remember me running. Sometimes I begrudgingly leave my games, but merenda was the merenda.<\/p>\n
I see again around the table hungry cousins, pushes, and smiles.
\nWith my friends, we already look a little ladylike. But it is only appearance. We were kids and would remain so for a long time. There was a time when childhood lasted longer.
\nOr does it look like me?<\/p>\n
I love to share the genuine and sincere flavors of those jam jars where the fruit kept its aroma and character intact. It seems to me to share even some of the love I felt in my childhood snacks.<\/p>\n
I’m going to leave you not one but TWO recipes for making strawberry jam.<\/p>\n
But before I add a note on the Italian jams and marmalade.<\/p>\n
In Italy,\u00a0<\/span>jam<\/span><\/strong>\u00a0is a thick mixture of fruit, lemon juice, and sugar boiled gently until the fruit is soft and it forms a blob and, sometimes, with little chunks of fruit inside. In addition to being a spread, jams are also good for fillings.\u00a0<\/span>Preserves\u00a0<\/span><\/strong>are spreads that have chunks of fruit. That is what Italians call jam.<\/span><\/p>\n Marmalade<\/span><\/strong>\u00a0is a citrus spread made from the peel and pulp of the fruit.<\/span><\/p>\n Jelly<\/span><\/strong>\u00a0is sugar and fruit, but it is firm enough to hold its shape. You can make jellies using ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables. In Italy, with jelly, we make super sweet and soft candies.<\/span><\/p>\n In the end,\u00a0<\/span>conserves.<\/span><\/strong>\u00a0Always in Italy, they are usually made with vegetables. I remember two different preparations. Both are good, although my all-time favorite is the first one. When Grandma Sara made strawberries with cream, she would mix a few spoonfuls of this jam with fresh fruit.<\/p>\n Choose the one you like best or try both.<\/p>\n Buona cucina, Monica<\/p>\n Merenda is a recurring topic on this blog. It brings back so many memories and all of them good ones. I talk about it (also) in the recipe for cocoa cookies with chestnut flour (HERE<\/a>).<\/p>\n Here<\/a> find my mini guide dedicated to the perfect homemade preserves.<\/p>\n I have collected my recipes for Jams, Jams, and Chutneys here<\/a>.<\/p>\n To receive unpublished recipes, tips, and food stories, sign up for the\u00a0Tortellini&CO newsletter<\/a>. You can disable it anytime.<\/p>\n If you like, follow me on\u00a0Instagram<\/a>,\u00a0Pinterest<\/a>\u00a0and\u00a0Facebook<\/a>.<\/p>\n<\/div>\n In general, but especially with strawberries, use organic fruit.<\/p>\n for some jars organic strawberries, 1 kg Directions<\/p>\n Remove the green part of the strawberries, and wash and dry the fruit.<\/p>\n Cut into pieces and if the strawberries are small, cut in half or leave some whole.<\/p>\n Put all ingredients in a saucepan and stir.<\/p>\n Bring to a boil, immediately lower the heat and cook for 20 minutes.<\/p>\n Using a slotted ladle, scoop out the fruit and place it in a high-sided bowl.<\/p>\n Strain the juice over a medium flame but small stove for the necessary time. It depends on how much water your strawberries will have; it probably needs 30-40 minutes of cooking. The hot liquid will be thick but fluid. Once cooled, it will be just thick.<\/p>\n Put in jars, close with lid, turn upside down to make the vacuum.
\n<\/span>For instance, passata di pomodoro (tomato pur\u00e9e) is a conserve.<\/span><\/p>\n![\"Strawberries](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2021\/06\/IMG_0382.jpg\" "\\"Strawberries")
<\/p>\nMy family strawberry jam recipes.<\/strong><\/h5>\n
\nThe first is quite juicy and full of fruit pieces.
\nThe second is more traditional, smooth, and thick.<\/p>\n
\nThis jam is perfect for spreading on bread. But you can eat or use it with yogurt, to decorate a dessert, or make a tart.<\/p>\nCook with me<\/strong><\/h6>\n
Stay in the know!<\/strong><\/h6>\n
\nKeep in Touch.<\/strong><\/h6>\n
![\"Strawberry](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2021\/06\/IMG_1029.jpg\" "\\"Strawberry")
<\/p>\nFood tip.<\/strong><\/h6>\n
Strawberry jam recipe with fruit pieces<\/strong><\/h2>\n
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\nList of Ingredients<\/p>\n
\n
\nlemon, juice of 1 lemon
\nbrown sugar, 250 g
\n1 grated apple
\nnatural vanilla extract, 1 teaspoon<\/p>\n
\n
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\nAnd as you do, add the juice released from the strawberries to the bowl.<\/p>\n
\nLeave the jars upside down until the fruit is cooled.<\/p>\n
![\"The](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/04\/IMG_4985.jpg\" "\\"The")
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