The stock of strawberry jam was a bit low, so I took the last strawberries from the freezer and made jam and juice. The juice is really a by-product, but I drain some juice from the strawberries, in order not to get too liquid a jam. I have an old sieve where I have bent the handle upwards. I lower it into the cooking strawberries, and remove the juice in the sieve with a cup. The juice is made to boil again, and then removed from the heat and Atamon is added. Then it is poured in cleaned bottles.
Here is the recipe for the strawberry Jam:
|Add the sugar to the strawberries – 375 g sugar per kilo strawberries. Let cook for approx. 10 minutes. Drain some of the juice , let cook and add Atamon and put it in bottles . Add Atamon to the jam as well and put it in cleaned jars.|
Atamon is a special Danish liquid preservative - consisting of water, preservative (E211), antioxidant (E270), color (E150) and flavoring.