Who among us has never stopped in front of a street vendor mouth-watering over fresh oranges, roasted chestnuts, fluffy cotton candy, and the list is endless!
I love the way in Lebanon, street food merchants display their goods. When a fruit or a vegetable is in season, here they are, conveniently scattered everywhere, making sure you bump into one of them before you reach home. No matter what direction you’re driving in! And the best part about it, Sweet Heaven, you don’t have to leave your vehicle; Free Car Delivery!
I think best sellers in Lebanon are fresh fava beans (a.k.a. broad beans)!
Fresh peas, Greengage plums (janerik), loquat (akidinye), are quite popular as well, and very dear to every Lebanese’s heart:)
As for me I felt for strawberries yesterday. Small, aromatic and intensely sweet! The smaller ones are more tasteful than the large ones. I let my nose be my guide and look for fragrance rather than color. A sweet aroma is the best indication of good flavor. And at this really affordable price, why not buy a large quantity to make some jam that kids can enjoy and mommy can show off with her super easy recipe without using a pectin;-)
Ingredients
- 1 kg fresh strawberries, hulled
- 600g / 2½ cup brown sugar
- 2 tbsp lemon juice
Preparation
Place the hulled strawberries in a big salad bowl and cover with sugar. Let it rest for 10 hours, preferably in the fridge if the weather is hot.
In a heavy based saucepan transfer the syrup without the strawberries and bring to boil for 10mn on a low flame.
Add the strawberries and the lemon juice and cook for about 25mn or until a small amount of the juice gels on a chilled plate.
Pour carefully in jars and keep refrigerated. Consume within a month.
Yield: 3 to 4 jars, 370g each
Tip: If desired, one extra cup of sugar can be added to increase the quantity and sweeten the flavor.
mayasingredients 
It looks very good!
Thank you
Beautiful pic of your jam. Sounds delicious too xx
Thank you. Hope to see you again:)
Your strawberry jam looks absolutely beautiful… packed with juicy, ripe fruit! This is my first visit to your blog and it’s inspiring… your husband is such a talented photographer, and you definitely have a way with words and food styling 🙂 Thanks for sharing your recipes and stories with us. Following you! x
Many thanks and hope to see you more often:)
Looks so delicious! You inspire me to make my own jam, and hopefully someday soon too.
If you’re doing a small quantity, you can always reduce the sugar to 400g per kilo:) Good luck!
Good idea. Thanks!
Oh my gosh!!! That just looks scrumptious! 😀
Yep, my fav’ !
I love that you used brown sugar! I have always used white and like it, but now I’m imagining that slight molasses taste…
It can be done with white, but psychologically it feels healthier with brown sugar hehehe
Hahaha because white sugar:brown sugar::white rice:brown rice, right? It’s like whole grain sugar! I’m pretty sure nobody would eat my apple butter or preserves if they knew how much sugar (of any color) was in them-I just leave it at “Fruit and lemon juice” 🙂
I’m making it now 🙂
Did it work?
Yes …. delicious 🙂
thanks a lot