{"id":2423,"date":"2026-06-17T06:22:37","date_gmt":"2026-06-17T06:22:37","guid":{"rendered":"https:\/\/dev95.site\/strawberry-jam\/"},"modified":"2026-06-17T06:22:37","modified_gmt":"2026-06-17T06:22:37","slug":"strawberry-jam","status":"publish","type":"post","link":"https:\/\/dev95.site\/ar\/strawberry-jam\/","title":{"rendered":"Strawberry Jam"},"content":{"rendered":"<div id=\"dev95-3080128300\" class=\"dev95-- dev95-entity-placement\"><script async=\"async\" data-cfasync=\"false\" src=\"https:\/\/pl27862732.profitableratecpmnetwork.com\/2ad7a50e0bbc23ac6801d7b77c501463\/invoke.js\"><\/script>\r\n<div id=\"container-2ad7a50e0bbc23ac6801d7b77c501463\"><\/div><\/div><div>\n<div style=\"display: none;\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-26479\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2014\/03\/Strawberry-jam-341x1024.png?resize=341%2C1024&#038;ssl=1\" alt=\"\" width=\"341\" height=\"1024\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2014\/03\/Strawberry-jam-341x1024.png 341w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2014\/03\/Strawberry-jam-100x300.png 100w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2014\/03\/Strawberry-jam-150x450.png 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2014\/03\/Strawberry-jam.png 564w\" sizes=\"auto, (max-width: 381px) calc(100vw - 40px), 341px\"><\/div>\n<p><a href=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe-2.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18460\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe-2.jpg?resize=515%2C748&#038;ssl=1\" alt=\"Strawberry Jam recipe\" width=\"515\" height=\"748\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe-2.jpg 515w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe-2-207x300.jpg 207w\" sizes=\"auto, (max-width: 555px) calc(100vw - 40px), 515px\"><\/a><\/p>\n<p>I was recently gifted an overload of strawberries: I bought four baskets from a vendor at the market, whose booth I shop at often, and he threw in two extra baskets for free, the equivalent of a <em>carte de fidelit\u00e9<\/em> (loyalty card) in Paris. So I\u2019ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty.<\/p>\n<p>I\u2019ve been making a number of things with the gorgeous strawberries. But I also realized that while I have a <a href=\"https:\/\/www.davidlebovitz.com\/2009\/06\/rhubarb-berry-jam\/\">Strawberry-Rhubarb Jam recipe<\/a> on the site, I didn\u2019t have a strawberry jam. So here it is.<\/p><div id=\"dev95-2187134908\" class=\"dev95- dev95-entity-placement\"><center>\r\n<script>\r\n  atOptions = {\r\n    'key' : '4ba6b6513c00e0ba76511f798ae56401',\r\n    'format' : 'iframe',\r\n    'height' : 50,\r\n    'width' : 320,\r\n    'params' : {}\r\n  };\r\n<\/script>\r\n<script src=\"https:\/\/www.highrevenueformat.com\/4ba6b6513c00e0ba76511f798ae56401\/invoke.js\"><\/script>\r\n\t<\/center><\/div>\n<p><span id=\"more-18455\"><\/span><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18461\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe.jpg?resize=515%2C766&#038;ssl=1\" alt=\"Strawberry Jam recipe\" width=\"515\" height=\"766\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe.jpg 515w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe-202x300.jpg 202w\" sizes=\"auto, (max-width: 555px) calc(100vw - 40px), 515px\"><\/a><\/p>\n<p>Although I\u2019m giving you a recipe for the amount of strawberries that I used, you can use the same proportions if you have just a basket\u2026or a bushel. You\u2019ll just need to do a slight amount of math. Only the cooking time will change, so keep an eye on things.<\/p>\n<p>Jam-making is not something you walk away from and you need to rely more on look and feel, rather than exact times. Another thing about jam-making is that fruit and berry jams are always better made in small batches; the shorter the cooking time, the better the flavor. So if you have more than 2-pounds (900g) of strawberries, consider making jam in a couple of batches rather than one big one.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22971\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2016\/06\/Frozen-zabaglione-recipe-640x914.jpg?resize=640%2C914&#038;ssl=1\" alt=\"Frozen zabaglione recipe\" width=\"640\" height=\"914\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2016\/06\/Frozen-zabaglione-recipe-640x914.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2016\/06\/Frozen-zabaglione-recipe-210x300.jpg 210w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2016\/06\/Frozen-zabaglione-recipe-768x1096.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2016\/06\/Frozen-zabaglione-recipe.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/p>\n<\/p>\n<div id=\"wprm-recipe-container-52630\" class=\"wprm-recipe-container\" data-recipe-id=\"52630\" data-servings=\"0\">\n<div class=\"wprm-recipe wprm-recipe-template-basic\">\n<div class=\"wprm-container-float-left\">\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2015\/05\/Strawberry-Jam-recipe-150x150.jpg?resize=150%2C150&#038;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"\"><\/div>\n<\/div>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/wprm_print\/strawberry-jam\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"52630\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path fill=\"#333333\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"><\/path><\/g><\/svg><\/span> Print<\/a><\/p>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Strawberry Jam<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">Many traditional recipes use an equal amount of sugar to fruit, by weight, but I find it\u2019s okay to decrease it to these proportions. Sugar is both a thickener and a preservation agent. If you reduce it too much more, your jam may not thicken and won\u2019t keep for a long time. (Which is okay if you want thinner jam, you keep it in the refrigerator, and eat it relatively quickly.) This recipe can be scaled up or down, depending on how many strawberries you have. But if you want to make a lot more, best to make it in a couple of batches. To prepare the jars, pour boiling water into them, as well as into the lids. Let them sit 5-10 minutes, then carefully pour out the hot water and set them upside down on a cooling rack until ready to fill.<\/p>\n<p>Since I keep my jams in the refrigerator, I don\u2019t put them up them in a traditional sense. I usually just overturn the jars and let them cool, which provides a reasonable seal, then refrigerate them. I find my jams keep well this way for up to one year. Check the National Center for Home Food Preservation website for instructions on <a href=\"http:\/\/nchfp.uga.edu\/publications\/publications_usda.html\">how to can fruit jams<\/a>.<\/p>\n<p>Note: Last season strawberries tend to have less natural pectin than ones that arrive earlier. So your jam may be less jelled. One strategy is the finely grate a green apple into the strawberries before cooking them, which adds pectin. (There are guidelines <a href=\"http:\/\/nchfp.uga.edu\/how\/can_07\/remake_soft_jelly.html\">here<\/a> for using liquid and powdered pectin.) I don\u2019t mind the slightly runnier jam and it\u2019s terrific on yogurt or served with fresh goat cheese for dessert.<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div id=\"recipe-52630-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-52630-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"52630\" data-servings=\"0\">\n<h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3>\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">pounds (900g)<\/span> <span class=\"wprm-recipe-ingredient-name\">strawberries<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">pounds (2 2\/3 cups, 580g)<\/span> <span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">one<\/span> <span class=\"wprm-recipe-ingredient-name\">lemon<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">organic or unsprayed<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">optional: <\/span> <span class=\"wprm-recipe-ingredient-name\">kirsch (or eau-de-vie, or cr\u00e8me de cassis)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-52630-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-52630-instructions-container wprm-block-text-normal\" data-recipe=\"52630\">\n<h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3>\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-52630-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash and hull the strawberries and cut them into quarters. If some are larger or smaller, just make sure the pieces all about the same size.<\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52630-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">2. Toss them in a large pot, such as a Dutch oven casserole made of a nonreactive material, with the sugar. Cut the lemon in half, squeeze the juice into the pot, and add the lemon halves to the berries. Stir well, cover, and let sit a couple of hours (up to 8 hours) at room temperature, stirring one or two times while they marinate.<\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52630-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Put a small plate in the freezer. Turn the heat on under the strawberries to medium-high and cook the strawberries, stirring occasionally, as they reduce and the juices thicken. If a lot of foam rises to the surface, skim it away. When the syrup is the consistency of warm maple syrup \u2013 it will take about 10 to 15 minutes or so, depending on the pot and berries, turn off the heat and put a spoonful of the jam on the frozen plate and return the plate to the freezer. Check it in a few minutes; if it wrinkles when you nudge it, it\u2019s done. If not, return the plate to the freezer and cook the jam a little more, testing it again. It may take a few times before you get it to the right consistency.<\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52630-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the strawberry jam is done, remove the lemon and stir in a few drops of kirsch, if using, then ladle the jam into the prepared jars.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><span style=\"text-decoration: underline;\"><strong>Related Recipes and Links<\/strong><\/span><\/p>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/2009\/08\/apricot-jam\/\">Apricot Jam<\/a><\/p>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/2005\/06\/norecipe-yikes\/\">No-Recipe Cherry Jam<\/a><\/p>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/2015\/06\/pickled-strawberry-preserves-recipe\/\">Pickled Strawberries<\/a><\/p>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/2008\/07\/jam-tart\/\">Easy Jam Tart<\/a><\/p>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/2012\/08\/eggplant-jam-recipe\/\">Eggplant Jam<\/a><\/p>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/2010\/08\/baking-ingredients-and-food-substitutions\/\">Baking Ingredients and Substitutions<\/a><\/p>\n<\/div>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_2423\" class=\"pvc_stats total_only\" data-element-id=\"2423\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" version=\"1.0\" viewbox=\"0 0 502 315\" preserveaspectratio=\"xMidYMid meet\"><g transform=\"translate(0,332) scale(0.1,-0.1)\" fill=\"\" stroke=\"none\"><path d=\"M2394 3279 l-29 -30 -3 -207 c-2 -182 0 -211 15 -242 39 -76 157 -76 196 0 15 31 17 60 15 243 l-3 209 -33 29 c-26 23 -41 29 -80 29 -41 0 -53 -5 -78 -31z\"\/><path d=\"M3085 3251 c-45 -19 -58 -50 -96 -229 -47 -217 -49 -260 -13 -295 52 -53 146 -42 177 20 16 31 87 366 87 410 0 70 -86 122 -155 94z\"\/><path d=\"M1751 3234 c-13 -9 -29 -31 -37 -50 -12 -29 -10 -49 21 -204 19 -94 39 -189 45 -210 14 -50 54 -80 110 -80 34 0 48 6 76 34 21 21 34 44 34 59 0 14 -18 113 -40 219 -37 178 -43 195 -70 221 -36 32 -101 37 -139 11z\"\/><path d=\"M1163 3073 c-36 -7 -73 -59 -73 -102 0 -56 133 -378 171 -413 34 -32 83 -37 129 -13 70 36 67 87 -16 290 -86 209 -89 214 -129 231 -35 14 -42 15 -82 7z\"\/><path d=\"M3689 3066 c-15 -9 -33 -30 -42 -48 -48 -103 -147 -355 -147 -375 0 -98 131 -148 192 -74 13 15 57 108 97 206 80 196 84 226 37 273 -30 30 -99 39 -137 18z\"\/><path d=\"M583 2784 c-38 -19 -67 -74 -58 -113 9 -42 211 -354 242 -373 16 -10 45 -18 66 -18 51 0 107 52 107 100 0 39 -1 41 -124 234 -80 126 -108 162 -133 173 -41 17 -61 16 -100 -3z\"\/><path d=\"M4250 2784 c-14 -9 -74 -91 -133 -183 -95 -150 -107 -173 -107 -213 0 -55 33 -94 87 -104 67 -13 90 8 211 198 130 202 137 225 78 284 -27 27 -42 34 -72 34 -22 0 -50 -8 -64 -16z\"\/><path d=\"M2275 2693 c-553 -48 -1095 -270 -1585 -649 -135 -104 -459 -423 -483 -476 -23 -49 -22 -139 2 -186 73 -142 361 -457 571 -626 285 -228 642 -407 990 -497 242 -63 336 -73 660 -74 310 0 370 5 595 52 535 111 1045 392 1455 803 122 121 250 273 275 326 19 41 19 137 0 174 -41 79 -309 363 -465 492 -447 370 -946 591 -1479 653 -113 14 -422 18 -536 8z m395 -428 c171 -34 330 -124 456 -258 112 -119 167 -219 211 -378 27 -96 24 -300 -5 -401 -72 -255 -236 -447 -474 -557 -132 -62 -201 -76 -368 -76 -167 0 -236 14 -368 76 -213 98 -373 271 -451 485 -162 444 86 934 547 1084 153 49 292 57 452 25z m909 -232 c222 -123 408 -262 593 -441 76 -74 138 -139 138 -144 0 -16 -233 -242 -330 -319 -155 -123 -309 -223 -461 -299 l-81 -41 32 46 c18 26 49 83 70 128 143 306 141 649 -6 957 -25 52 -61 116 -79 142 l-34 47 45 -20 c26 -10 76 -36 113 -56z m-2057 25 c-40 -58 -105 -190 -130 -263 -110 -324 -59 -707 132 -981 25 -35 42 -64 37 -64 -19 0 -241 119 -326 174 -188 122 -406 314 -532 468 l-58 71 108 103 c185 178 428 349 672 473 66 33 121 60 123 61 2 0 -10 -19 -26 -42z\"\/><path d=\"M2375 1950 c-198 -44 -350 -190 -395 -379 -18 -76 -8 -221 19 -290 114 -284 457 -406 731 -260 98 52 188 154 231 260 27 69 37 214 19 290 -38 163 -166 304 -326 360 -67 23 -215 33 -279 19z\"\/><\/g><\/svg><\/i> <img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/i0.wp.com\/dev95.site\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif?resize=16%2C16&#038;ssl=1\" border=\"0\" \/><\/p>\n<div class=\"pvc_clear\"><\/div>","protected":false},"excerpt":{"rendered":"<p>I was recently gifted an overload of strawberries: I bought four baskets from a vendor at the market, whose booth I shop at often, and he threw in two extra baskets for free, the equivalent of a carte de fidelit\u00e9<\/p>\n<div class=\"hosteria-entry-more\"><a href=\"https:\/\/dev95.site\/ar\/strawberry-jam\/\" class=\"no-underline font-light  group-hover:text-primary-800 dark:group-hover:text-primary-300 py-1\">Read more &gt;&gt;&gt;<\/a><\/div>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_2423\" class=\"pvc_stats total_only\" data-element-id=\"2423\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" version=\"1.0\" viewbox=\"0 0 502 315\" preserveaspectratio=\"xMidYMid meet\"><g transform=\"translate(0,332) scale(0.1,-0.1)\" fill=\"\" stroke=\"none\"><path d=\"M2394 3279 l-29 -30 -3 -207 c-2 -182 0 -211 15 -242 39 -76 157 -76 196 0 15 31 17 60 15 243 l-3 209 -33 29 c-26 23 -41 29 -80 29 -41 0 -53 -5 -78 -31z\"\/><path d=\"M3085 3251 c-45 -19 -58 -50 -96 -229 -47 -217 -49 -260 -13 -295 52 -53 146 -42 177 20 16 31 87 366 87 410 0 70 -86 122 -155 94z\"\/><path d=\"M1751 3234 c-13 -9 -29 -31 -37 -50 -12 -29 -10 -49 21 -204 19 -94 39 -189 45 -210 14 -50 54 -80 110 -80 34 0 48 6 76 34 21 21 34 44 34 59 0 14 -18 113 -40 219 -37 178 -43 195 -70 221 -36 32 -101 37 -139 11z\"\/><path d=\"M1163 3073 c-36 -7 -73 -59 -73 -102 0 -56 133 -378 171 -413 34 -32 83 -37 129 -13 70 36 67 87 -16 290 -86 209 -89 214 -129 231 -35 14 -42 15 -82 7z\"\/><path d=\"M3689 3066 c-15 -9 -33 -30 -42 -48 -48 -103 -147 -355 -147 -375 0 -98 131 -148 192 -74 13 15 57 108 97 206 80 196 84 226 37 273 -30 30 -99 39 -137 18z\"\/><path d=\"M583 2784 c-38 -19 -67 -74 -58 -113 9 -42 211 -354 242 -373 16 -10 45 -18 66 -18 51 0 107 52 107 100 0 39 -1 41 -124 234 -80 126 -108 162 -133 173 -41 17 -61 16 -100 -3z\"\/><path d=\"M4250 2784 c-14 -9 -74 -91 -133 -183 -95 -150 -107 -173 -107 -213 0 -55 33 -94 87 -104 67 -13 90 8 211 198 130 202 137 225 78 284 -27 27 -42 34 -72 34 -22 0 -50 -8 -64 -16z\"\/><path d=\"M2275 2693 c-553 -48 -1095 -270 -1585 -649 -135 -104 -459 -423 -483 -476 -23 -49 -22 -139 2 -186 73 -142 361 -457 571 -626 285 -228 642 -407 990 -497 242 -63 336 -73 660 -74 310 0 370 5 595 52 535 111 1045 392 1455 803 122 121 250 273 275 326 19 41 19 137 0 174 -41 79 -309 363 -465 492 -447 370 -946 591 -1479 653 -113 14 -422 18 -536 8z m395 -428 c171 -34 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