I pour the finished jam into pre-sterilized jars. To sterilize, I use the oven: I put the jars and lids on a wire rack, place them in a cold oven, close the door and turn on the heat to 150 degrees. I sterilize jars with a volume of half a liter and 700 grams for exactly 10 minutes. After the time has elapsed, I carefully remove the jars.
After pouring the jam, close the lids tightly and let the jars cool on the counter at room temperature.
After cooling completely, store the jam in the refrigerator.
This recipe is suitable for making jam from any berries and fruits, and it always turns out incredibly tasty!
Really good! My wife and I ate half of it at night and the rest for lunch the next day!
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
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Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
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Spaghetti mit Krabbencreme.
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