Wild Strawberry Trail Jam
Tiny strawberries and sugar cooked down in a mug pot until they hold together. One-pot dessert on a car-camping stove.
- calories
- 210
- weight
- 3.5 oz
- cal / oz
- 60
- protein
- 1 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 25 min
- total time
- 35 min
- water
- 30 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Breakfast
- Canister stove
- Liquid fuel
- Campfire coals
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- One pot
- Grab and go
- Day one only
- Basic
Ingredients
| Wild strawberries | 1 lb | small woodland berries; cultivated ones work but cook down wetter |
|---|---|---|
| Granulated sugar | 3/4 lb | roughly three parts berry to two parts sugar by weight |
| Lemon juice | 1 tbsp | bottled is fine and keeps without a fridge |
| Water | 2 tbsp | only if the berries are dry |
Method
- Pick over the berries and pull any stems. Do not wash them if you can avoid it. Extra water means extra boiling.
Placeholder.
Packing
Sugar goes in a screw-top jar, lemon juice in a small dropper bottle. Berries travel in a rigid container or they turn to pulp in the pack.
Variations
- Cook it ten minutes less and you get syrup for pancakes instead of jam.
- A split vanilla bean or a strip of orange peel in the pot for the last five minutes changes the whole thing.
https://savoriurbane.com/dulceata-de-fragute-reteta-de-pe-vremuri