Strawberry Jam!

Right now there are lots of berries to save in different ways for the winter. Yes, not just save, of course we will enjoy them in fresh condition as well. I am lucky to have received a number of liters of Swedish strawberries. I have now taken the opportunity to do something I think is both luxurious and so good. Strawberry jam with lemon cest and cinnamon. A wonderful jam to have with cheese, toast but also as a topping on pastries. Surely there are many other good uses, only the imagination sets the limits. My recipe is my own and I have been testing this for a few years. I am not very fond of sweet jams or marmalades, so I like to use a smaller amount of sugar than many recipes you find.
 
3 liters of strawberries (cut into smaller pieces)
2 cinnamon sticks
1 tablespoon lemon cest
1 dl jelly sugar
1 teaspoon atamon (can be excluded)
 
Slice the strawberries, add the cinnamon sticks, grate the lemon cest, and pour in. Put the saucepan on low heat and let the strawberries melt in their own liquid. Pour in 1 dl jelly sugar. If you want a harder jelly, you can use Atamon's jelly powder which is available in a bag. Boil for about 5 minutes and then do a test. You do the test best on a safe plate where you take liquid and roll out. If it solidifies, it is clear. Otherwise, let it boil a little longer. Pour into glass jars that are well cleaned. I usually put them on a plate in the oven at 100 degrees for about 20 minutes before use. Pour the jam into jars. Store in a dark and preferably cool place. So good to bring to the winter, and why not give away as a Christmas present.
Good luck //Åsa