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This jewel-like jam is especially fresh tasting. Using peak-of-the-season strawberries works best. This tastes positively delicious on toast and in cakes. I made this once for Pesach and my friend, who was going to Russia for Pesach with her family, insisted on taking a container of it with her for her husband who just couldn’t get enough of it!
3 and 1/2 pounds (1 and 1/2 kilograms) strawberries, cleaned and hulled
2 and 1/4 pounds (1 kilogram) sugar
2-4 tablespoons fresh lemon juice
Wash all the strawberries well.
Put them through the food processor with the knife attachment just to coarsely chop them (do not mush them).
Pour them into a pot.
Add the sugar and bring to a boil.
When the sugar is melted, turn the fire to the lowest flame.
Continue cooking uncovered for a few (three to five) hours, stirring occasionally until the strawberries are really soft and the mixture looks thick.
Cool, and blend with a blender stick if desired.
Pour into small containers and freeze until use.
The jam is really ready after one to two hours (however the flavor deepens (and so does the color) when it cooks longer).
Photography: Daniel Lailah Styling: Michal Leibowitz
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