Many years ago I discovered the pleasure of making jams at home. I always take advantage of my favorite fruits, strawberries and mangoes, to make and store throughout the year. To do this, I buy the fruit when the season is ending and prices drop. I wash and clean the fruit and freeze it, or use it in jams which then allow me to make ice creams and desserts throughout the year.
In addition, if we make the jams at home and with the fruits already ripe, we can limit the use of sugar, making them much lighter and healthier.
- 1 kg of ripe strawberries
- 2 tablespoons lemon juice
- 500g brown sugar
For the yogurt cream:
- 150 ml of liquid cream at 35%
- 2 creamy skimmed yogurts
- 1 teaspoon pure vanilla extract
- Wash and chop the strawberries. Add the lemon juice and sugar and leave to macerate for an hour at room temperature or overnight in the fridge.
- After this time, cook in a saucepan 18 cm Bra Efficient, the fruit moving from time to time and squeezing with a wooden spoon to help the fruit fall apart. You can also crush the fruit, but I like to find the pieces of fruit because it has a much more natural and rustic touch that I love.
- Let cook for around 30 minutes. Remove from heat and reserve.
- Meanwhile, whip the cream without sugar. When we have it, mix with enveloping movements with the yogurts and the vanilla extract.
- Serve the yoghurt cream in bowls or glasses, covering the top with the jam and decorate with a sprig of mint.
Photographs and recipe by Loleta.