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Polish Strawberry Jam Recipe – Dżem Truskawkowy

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Two jars of dżem truskawkowy with pink polka-dot lids are placed on a wooden board, surrounded by fresh strawberries, with green grass in the background.

As summer sun kisses the land and strawberries burst with juicy ripeness, it’s the perfect time to capture their essence in a delightful homemade jam. Today, we embark on a tastebud adventure to Poland with a recipe for Dżem Truskawkowy (Polish Strawberry Jam). This simple yet flavorful preserve is a delicious way to enjoy the peak of summer’s bounty all year long.

The History Behind The Polish Strawberry Jam

The exact origin of Dżem Truskawkowy is shrouded in time, but its connection to Polish cuisine can be traced back centuries. The introduction of strawberries to Polish lands in the 16th century undoubtedly sparked culinary experimentation.

Early versions likely relied on natural sugars like honey and the concentrated juice of fruits for preservation. With the arrival of refined sugar in the 18th and 19th centuries, Dżem Truskawkowy evolved into the sweet and flavorful jam we know and love today.

How To Make Polish Strawberry Jam?

Here’s a video where I am showing how to make Polish strawberry jam, step by step.

Step 1 – Prepare The Strawberries

A large metal pot filled with halved strawberries sits on a wooden cutting board next to a bowl of sugar and sliced lemons, ready to be transformed into delicious Strawberry Jam. This traditional Polish Strawberry Jam Recipe, or Dżem Truskawkowy, is perfect for preserving the sweet taste of summer.

Wash and hull your strawberries thoroughly. Hulling simply involves removing the green leafy cap at the top of the fruit. You can use a small paring knife or a strawberry huller for this task. 

Step 2 – Add Sugar And Lemon Juice

A large stainless steel pot on a stove contains a mixture of strawberries and granulated sugar, ready to be cooked into Dżem Truskawkowy—traditional Polish strawberry jam.

Combine the prepared strawberries, sugar, and juice of 2 lemons in a large pot with a heavy bottom. The heavy bottom ensures even heat distribution and prevents scorching.

Over medium heat, bring the mixture to a simmer, stirring occasionally to dissolve the sugar. As the mixture simmers, the strawberries will release their juices, and the sugar will dissolve, creating a thick and syrupy base for your jam.

Step 3 – Remove The White Foam

A wooden spoon stirring a pot of boiling strawberries on a gas stove, foam forming on top of the liquid. A small white bowl is partially visible in the bottom left corner. This scene is reminiscent of preparing traditional Dżem Truskawkowy, or Polish Strawberry Jam.

A foamy layer might appear during the cooking process. This foam is primarily composed of protein released from the strawberries. While not harmful, some prefer a clearer jam and choose to skim the foam off with a spoon. Adding a few pats of butter can also help reduce foaming.

Step 4 – Cook, Cook, Cook!

Two side-by-side images of strawberries cooking in a pot with a wooden spoon. The left image shows strawberries after 5 minutes, and the right showcases the transformation into Dżem Truskawkowy (Polish Strawberry Jam) after 30 minutes of cooking. Perfect for your next recipe!

Side-by-side images of a pot on a stove: the left image shows contents after 1 hour of cooking, and the right image shows contents after 2 hours of cooking with noticeable reduction and thickening, perfect for making Dżem Truskawkowy.

Two images of a pot on a stove. Left image: thick, dark red mixture with a wooden spoon, labeled "3 HOURS OF COOKING." Right image: darker, thicker mixture with the same spoon, labeled "5-6 HOURS OF COOKING." This is how the classic Polish Strawberry Jam (Dżem Truskawkowy) recipe transforms over time.

The strawberry jam should be cooked slowly for 5-6 hours. Stir it from time to time.

If you notice that some part of the jam sticked to the bottom, don’t try to scratch it!

A metal pot with a burnt, dark residue at the bottom and traces of pinkish substance along the sides suggests a failed attempt at making Polish Strawberry Jam.
Burn jam

Place jam in another pot and carry on cooking.

Stirring with the burnt part of the jam on the bottom will make the entire jam smell bad.

Step 5 – Pour Jam Into Clean Jars

A person in a kitchen is using a ladle to pour a dark liquid from a pot through a red funnel into a jar, likely following an old Polish Strawberry Jam recipe, with other jars and fresh produce visible on the countertop.

Carefully ladle the hot jam into your sterilized jars, leaving about 1/4 inch of headspace at the top. This allows for proper sealing and prevents overflowing during storage. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.

Place the sterilized lids on the jars and screw them on tightly. Place the jars upside down (that helps the pasteurization process).

Let the jars cool completely at room temperature. Once cooled, check the seals for tightness. If properly sealed, the lids should not budge when pressed down. If they budge, pasteurize the jars (here’s the full post about it).

Store your cooled jars of Dżem Truskawkowy in a cool, dark pantry.

Ingredients And Variations Of Polish Strawberry Jam

The core ingredients of Dżem Truskawkowy are refreshingly simple: fresh strawberries and sugar. However, traditional recipes often incorporate additional elements to enhance the flavor and complexity. Here’s a breakdown of the essentials and some interesting variations:

Strawberries

The foundation of Dżem Truskawkowy lies in using ripe, flavorful strawberries. Traditionally, Polish recipes utilize wild strawberries, known for their intense aroma and concentrated sweetness. However, cultivated strawberries work perfectly as well. Choose ripe, firm berries with vibrant color for the best results.

Sugar

Sugar acts as both a sweetener and a preservative in Dżem Truskawkowy. White granulated sugar is the most common choice, but some recipes might call for brown sugar for a deeper caramel note. The amount of sugar can be adjusted depending on the sweetness of your strawberries and your personal preference.

You may add other sweeteners such as xylitol, erythritol, or honey but you will need to add pectin as well.

Lemon Juice

A touch of lemon juice is a frequent addition to Dżem Truskawkowy however it’s not necessary. It adds a delightful acidity that balances the sweetness of the jam and helps to brighten the flavor profile.

Lemon Zest

For an extra layer of complexity, some recipes suggest using lemon zest along with the juice. The zest adds a subtle citrus aroma and elevates the overall flavor of the jam.

Pectin

While not a traditional ingredient, some modern recipes incorporate commercial pectin to achieve a firmer set. This can be helpful if you plan to store the jam for extended periods.

Fruit Fusion

Don’t limit yourself to just strawberries! Explore flavor combinations by adding other fruits like raspberries, blueberries, or cherries to your jam.

Spice it Up

For a touch of warmth, consider adding a pinch of ground cinnamon, cloves, or cardamom to your jam while it simmers.

A white bowl filled with rich, dark Polish Strawberry Jam is surrounded by fresh strawberries on a wooden surface.

Tips For Making Polish Strawberry Jam

Fresh Is Best!

Use ripe, flavorful strawberries for the best results.

Adjust the Sweetness

If your strawberries are very sweet, you might want to adjust the amount of sugar to your taste.

Adding Pectin (Optional)

For a firmer set, you can add a packet of commercial pectin following package instructions.

Polish Strawberry Jam Recipe – Dżem Truskawkowy

Yield: 4 jars (8 OZ / 250ML)

Polish Strawberry Jam Recipe - Dżem Truskawkowy

Two jars of dżem truskawkowy with pink polka-dot lids are placed on a wooden board, surrounded by fresh strawberries, with green grass in the background.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 15 minutes

Ingredients

  • 4 lbs (2 kg) of strawberries
  • 1 lb (500g) of sugar
  • juice of 2 lemons

Instructions

  1. Eash strawberries and remove green parts.
  2. Place them in a pot with a thick bottom.
  3. Add sugar, lemon juice, and mix.
  4. When the mixture starts cooking, you will notice white foam on top. Gently remove it with a spoon (and eat, it's delicious!)
  5. Cook slowly for 5-6 hours, stirring from time to time.
  6. When the jam is thick and ready, pour it into clean, sterilized jars.
  7. Twist off the jars immediately, and place them upside down (that will help in the pasteurization process).
  8. The jam will be ok to eat for up to one year.

Notes

  1. This is the most basic and natural recipe for strawberry jam. It requires patience and time. If your jam sticks to the bottom, place it in a new pot. Don't stir jam with the burnt part in a pot!

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 54Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 37mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 1g

These data are indicative and calculated by Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Enjoy! Spread your Dżem Truskawkowy on toast, waffles, or pancakes. It’s also delicious as a filling for pastries or enjoyed on its own with a dollop of whipped cream.

This Polish Strawberry Jam recipe is a delightful way to celebrate summer’s bounty. With its vibrant color, delicious flavor, and simple preparation, Dżem Truskawkowy is sure to become a treasured addition to your pantry and a taste of Polish sunshine any time of year.

2 Responses

  1. I’m confused. How much sugar should be used? Your recipe says to use 1 lb (1kg) of sugar. Clearly 1 lb of sugar is not the same thing as 1 kg of sugar.

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