When I started this blog, one of my first posts was on the tradition of offering guests slatko & water as a sign of hospitality when they come to your home. It was fitting, since I was essentially welcoming you to the blog, and at the same time informing those who were unfamiliar with this tradition what it’s all about. Read that post here!

If you don’t have this tradition, that doesn’t mean you shouldn’t make this! This is a perfect topping for ice cream, or to mix into a cake filling. It has a very strong strawberry flavor, a perfect addition to almost any dessert.

This past weekend, we went strawberry picking. The farm we ultimately choose to go to seemed to be very popular with the strawberry picking crowd, so by the time we were able to go, the larger strawberries had all been picked. BUT, we were able to get medium and small berries, which are perfect for slatko. In fact, I ended up getting 4 one-pint jars of slatko from 4 1/2 pounds of fresh strawberries!

Strawberry Slatko requires only 2 ingredients: fresh strawberries and copious amounts of sugar. The recipe that I’ll be sharing with you below is the old-fashioned method of making slatko passed onto to me by my mother-in-law. Modern versions of this sometimes require that lemon juice be added but I prefer to leave it out.

After the recipe, I’ve included short clips and a photo of the different stages of cooking and how you can tell what stage you’re on.

A note about this recipe: The strawberries and sugar need to sit in the pot you’ll be using overnight or a minimum of 8 hours. I like to layer the strawberries and sugar the night before I intend to make this recipe.

Slatko of Jagoda / Strawberry Preserve

Recipe by The Balkan HostessCuisine: Balkan

Pint Jars

jars

Cooking time

minutes

Prep time

hours

Whole strawberries in a thin sugar syrup perfect for ice cream, or adding to cake/dessert fillings!

Ingredients

4.5 lbs (2 kg) fresh small strawberries (washed very well)
3 lbs (1.5 kg) granulated sugar
You will also need:
4 one-pint glass mason jars with lids

Directions

The night before cooking (or at least 8 hours before): Remove strawberry tops/leaves from the strawberries using a sharp knife and wash the strawberries very well in cold water.
In a wide pot, layer the strawberries and sugar until you use up both ingredients. Start with strawberries, then sugar, and so now.
Cover with plastic wrap and leave to rest for 8 hours (on your countertop is fine). This is done so the strawberries have time to release their juice and dissolve the sugar.
After the 8 hours are up, you’ll notice the sugar will have dissolved and there will be a lot of juice from the strawberries. Transfer the pot to your stove and begin to cook the strawberries on medium-low heat, uncovered.
When the strawberries and sugar begin to boil, you will notice a lot of foam rising to the top. Use a spoon to remove the foam and discard. Do not mix the mixture, but rather shake the pot using one handle to move the fruit around. This prevents the fruit from falling apart. Continue cooking and periodically removing foam until the third stage of cooking is achieved. Refer to the videos below for reference.
Once the slatko has cooked completely (see third stage below), remove from heat and let cool for 5 minutes. After 5 minutes, cover the pot with a damp kitchen towel. Allow to cool completely.
While the slatko is cooling, wash your glass jars and lids, but do not dry them. Instead, place the wet jars face up and lids on a cookie sheet. Place the cookie sheet in a 200 F (100 C) oven for 10 minutes. This process sterilizes the jars to prevent any bacteria on the jars from making the slatko go bad.
After 10 minutes, very carefully remove the cookie sheet with the jars and lids from the oven and let cool completely. Once cool, transfer the slatko into the jars.
Store slatko in a cool and dry place for up to 1 year.

Below I’ve included some additional photos and clips to help you recognize the different cooking stages.

First stage – Foam starts to form, remove with spoon

Second Stage – Fast boil, lots of small bubbles

Third Stage (Done) – Slower boil, thicker syrup, fruit is very soft but not falling apart.

I really hope you give this recipe a try. It’s a great thing to have on hand for ice cream sundaes, cake toppings or mix-ins, or enjoyed straight from the jar during the cold winter months. If you have any questions, feel free to send me a message on Instagram, I’ll be happy to help!