Strawberry-almond jam with amaretto

500 g strawberries

400 g sugar

70 g chopped almonds

70 ml Amaretto liqueur

1/2 cup water

1 tablespoons lemon juice / 1 pinch of citric acid

Strawberries put in a colander, wash and dry, laying on a towel to remove all the leaves, then cut lengthwise into slices berries 3-5 mm thick.

In a saucepan pour the sugar, add water, add lemon juice or citric acid on the tip of a knife, bring everything to a boil with continuous stirring, then add the chopped almonds, strawberries, mix gently.

Bring the mixture to a rolling boil, then cook, stirring occasionally, about 20-30 minutes until thick.

Before the end of cooking jam pour liquor, immediately turn off the heating plate.

Post a jam to cool for half an hour.

Next strawberry-almond jam with amaretto poured into sterilized jars and capped with sterile caps.