Grandma Heineks Best - The Strawberry Classic

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

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

This traditional fruit has been a favorite for over 70 years and boasts an incomparably intense, sweet aroma with a perfect, subtle acidity that truly makes the flavor full-bodied. When you bite into it, a deep red, wonderfully juicy flesh is revealed, practically melting in your mouth.

Harvest time: June-July

The bright dark red berries are rather medium-sized – making them just the right snack size to eat directly from the bush on warm days. However, because they also retain their beautiful dark color and fantastic, wild berry aroma completely when cooked, they are considered by connoisseurs to be the absolute queen for homemade jam. One single bite, and summer is perfect!

Tip: Combine the fabulous taste in a fruity cocktail with my Chocolate Mint.

Heavenly Summer Strawberry Jam (Classic & Simple)

Ingredients

• 1000 g fresh strawberries (weighed after cleaning)

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

• Juice of ½ lemon – makes the color shine and aids in gelling

• Secret tip (optional): The pulp of half a vanilla pod or a tiny dash of dark balsamic vinegar gives the jam a very special, noble touch.

Here's how to make it:

1. Prepare: Carefully wash the strawberries, drain them, and remove the green parts. Then cut the fruits into small pieces or gently mash them with a potato masher. (If you don't like chunks, you can also purée them).

2. Mix & Infuse: Place the berries together with the gelling sugar, lemon juice, and (if used) vanilla in a large pot. Mix everything well and ideally let it infuse, covered, for 1 to 2 hours. This allows the juice to develop optimally.

3. Bring to a boil: Bring the mixture to a boil over high heat, stirring constantly. As soon as the mixture is boiling vigorously, the timer starts: let everything continue to boil vigorously for exactly 3 to 4 minutes. Be sure to stir continuously so nothing burns!

4. The gelling test: Place a small dollop of the hot jam on a cold saucer. If the dollop sets after a short time and no longer runs when the plate is tilted, the jam is ready.

5. Fill: Quickly fill the hot jam into hot rinsed, sterilized jars, almost to the rim. Wipe the edges clean, seal the jars immediately, and let them cool.

Tip: Some people invert the jars for 5 minutes to enhance the vacuum – but with clean twist-off jars, this is no longer strictly necessary today.