With the arrival of spring, we feel more vital, as the days get longer and we are encouraged to resume all those outdoor activities that have gone into 'hibernation' during the winter period. Even the table is tinged with new colors and the inevitable fruit symbol of this season is the strawberry. However, it is a ‘false fruit’, being actually an ‘aggregate fruit’: the real fruits are, in fact, the yellow seeds that cover the red surface, the so-called achenes. Strawberries, widely used in cooking, especially in desserts, are rich in healing properties: they have diuretic, astringent, purifying, tonic, and anti-inflammatory effects (thanks to the presence of anthocyanins). Their roots are capable of healing sores and reducing abrasions. In summer, you can also prepare a very refreshing and thirst-quenching infusion.
Strawberries are fruits with modest caloric power, a significant intake of fiber, water (90%), and flavonoids, and are characterized by the presence of magnesium, potassium, and vitamin C (high concentrations of folic acid and ascorbic acid).
Fragrant and juicy strawberries have just arrived from the fields of Spilamberto; how can we resist transforming them.
The recipe we propose today is for a jam made with strawberries but with the addition of Sicilian lemons: a perfect combination where the sweetness of one is contrasted by the sourness of the other and together they contribute to giving the palate a perfect combination and bring back dear memories when, as children, mom bought us the Strawberry and Lemon ice cream cone to refresh hot summer afternoons.
Very few ingredients: Strawberries, Lemons, Sugar, without thickeners and preservatives.
INGREDIENTS:
1 kg of Strawberries
500 g of Lemons
500 g of sugar
lemon juice
PROCEDURE:
First, let's take care of the lemons to remove their characteristic bitter aftertaste. Wash them thoroughly under running water using a brush to remove all impurities. Slice them thinly, removing all the seeds, and place them in a container covered with cold water. Let them rest for 24 hours and replace the water; let them rest for another 24 hours. After this time, drain them, put them in a large pot covered with water, and bring to a boil. Once blanched, remove them from the heat, drain them, and set them aside.
The night before proceeding with the lemon blanching treatment, we will have taken care of our strawberries, having washed them carefully, cut them into cubes, and left them to macerate in a pot with lemon juice and sugar overnight.
At this point, combine the blanched lemons with the macerated strawberries and bring to a boil. Let it simmer for about 30 minutes, stirring to prevent sticking to the bottom and skimming off any impurities that may surface. Pass our fruit through a sieve or use an immersion blender. Return the mixture to the heat to finish cooking. Do the plate test to see if it's ready.
Pour the jam into sterilized jars and seal tightly. Place the jars in a large, tall pot, cover with water, and bring to a boil. Let it simmer for 20 minutes and then turn it off. Let the jars cool in the pot, then remove them. They can be stored for many months in a dry, cool, and dark place.
