Grandma Heinek's Best - The Strawberry Classic

Imagine the absolute summer classic: a strawberry that tastes exactly the way you remember it from your best childhood memories.

Scope of delivery: Per plant in a 7cm pot.

This traditional fruit has been winning people over for over 70 years and captivates with an incomparably intense, sweet aroma with a perfect, subtle acidity that makes the flavor truly full-bodied. When you take a bite, it reveals a deeply red, wonderfully juicy flesh that practically melts on the tongue.

Harvest season: June-July

The bright, dark red berries are medium-sized – making them the perfect snack size to munch on straight from the bush on warm days. Because they also retain their magnificent dark color and fantastic, wild-berry aroma when preserved, they are considered by connoisseurs to be the absolute queen of homemade jam. One single bite, and summer is perfect!

Tip: Combine this fabulous flavor in a fruity cocktail with my chocolate mint.

Heavenly Summer Strawberry Jam (Classic & Simple)

Ingredients

• 1000 g fresh strawberries (weighed after hulling)

• 500 g gelling sugar (2:1) – ensures the perfect balance of fruit and sweetness

• Juice of ½ lemon – makes the color pop and helps with gelling

• Secret tip (optional): The seeds of half a vanilla bean or a tiny splash of dark balsamic vinegar give the jam a very special, refined note.

Instructions:

1. Preparation: Carefully wash the strawberries, let them drain, and remove the green tops. Then, cut the fruit into small pieces or lightly crush them with a potato masher. (If you don't like chunks, you can also purée them).

2. Mixing & Resting: Put the berries, gelling sugar, lemon juice, and (if using) vanilla into a large pot. Mix everything well and let it sit covered for 1 to 2 hours. This allows the juices to develop optimally.

3. Boiling: Bring the mixture to a boil over high heat while stirring. As soon as the mixture is at a rolling boil, start the timer: let everything continue to boil vigorously for exactly 3 to 4 minutes. Be sure to keep stirring constantly so nothing burns!

4. The Gelling Test: Place a small dollop of the hot jam on a cold saucer. If the dollop firms up after a short time and does not run when you tilt the plate, the jam is ready.

5. Filling: Quickly pour the hot jam into sterilized, hot-rinsed jars, filling to just below the rim. Wipe the rims clean, seal the jars tightly immediately, and let them cool.

Tip: Some people turn the jars upside down for 5 minutes to strengthen the vacuum – but with clean twist-off jars, this is no longer strictly necessary nowadays.