For a very berry breakfast

Strawberries are definitely one of the most popular harbingers of summer. When turned into jam, they can be enjoyed all year round. Here is a little pro tip: adding a bit of STROH makes the strawberry jam wonderfully aromatic.


  • 1.2 kg strawberries
  • 1.2 kg preserving sugar 1: 1
  • 8 tbsp STROH 80
  • juice of one lemon
  • ½ teaspoon lemon zest
  • optional: seeds of 1 vanilla bean



  • Wash the strawberries, remove the stems and purée the fruits. Tip: For fruit pieces in the jam, do not mix the strawberries too smoothly.
  • Add lemon juice, vanilla seeds, STROH and lemon zests and let it cook for 10 to 12 minutes. Stir in between.
  • Make a jelly test* and immediately fill the jam into clean glasses. Turn the glasses upside down while cooling.


*Jelly test: Put one to two teaspoons of the hot jam on a cold plate. If the jam begins to set after about one minute, it is ready to be filled in glasses. If not, let it cook a little longer.


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