Strawberry jam with lemon liqueur

Strawberry jam with lemon liqueur is our culinary journey that crosses borders to create a fusion of flavors and traditions. Its base is vividly red Polish strawberries paying tribute to the locally grown fruit. On the other hand, it is complemented by Italian lemon liqueur, which adds a slightly acidic aroma of citrus bathed in the Mediterranean sun. This cross-cultural combination creates an exceptionally pleasant experience that will stimulate your senses and remind you of warm days even in the middle of winter.

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Directions

First, prepare the jars. I use eight 280 ml (9.5 fl. oz.) jars. It is best to wash the jars with boiling water before using them.
Wash the strawberries and remove the stems.
Then put the fruits into a heavy-bottomed pot and mash the fruits or gently blend them. I use a potato masher for this (don't overdo the crushing if you like pieces of fruit visible in the jam).
Add lemon juice to the pot and bring the fruit to a boil.
When the strawberries come to a boil, reduce the heat to medium and cook it until it slightly thickens and some of the water evaporates (20-30 minutes).
During the cooking time, collect the emerging foam with a spoon.
It is worth mentioning here that you can adjust both the amount of sugar and pectin as you wish. If you like a very sweet jam, you can add up to 500 g (1.1 lbs) of sugar per 2 kg (4.4 lbs) of fruit. As for pectin, add 20 to 30 g (0.7-1 oz.) of it. The more pectin, the more compact and jelly-like the texture.
Mix the pectin with the sugar and add it to the strawberries. Mix the whole thing thoroughly to dissolve all the sugar.
Bring the jam to a boil again and cook for about 5 more minutes.
Finally, take it off the heat and stir in the lemon liqueur (adding the liqueur at the very end will preserve most of its flavor, but also the alcohol. Keep this in mind if you want to serve it to children).
Pour the jam into the prepared jars, leaving some space in them.
Place the jars in a large pot lined with a cloth and pour hot water over it.
Cook the jam for 15-20 minutes. This process will allow you to store it for a long time.
After boiling, remove the jars and let them cool completely.
The jam will thicken and reach its final consistency after about 12 hours. Once opened, store it in the refrigerator and use it within a maximum of 2 weeks.