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Strawberry jam


Strawberry Jam Ingredients

  1. Fresh strawberries 1 kilogram
  2. Sugar 1 kilogram
  • Main ingredients of Strawberry
  • Serving 2 servings

Inventory:

Two sterilized glass jars of 0.5 liter each, Two sterilized lids for cans, Tin can, Deep bowl, Large pot or enameled basin, Knife, Cutting board, Kitchen stove, Large kitchen spoon, Cloth towel or cling film or kitchen paper towel, Clothespins - 3-4 pieces, Scoop, Wool blanket

Making strawberry jam:

Step 1: prepare the strawberries.

In order for our jam not to ferment and our banks not to explode, the first thing to do is to rinse the strawberries well. To do this, put the berries in a deep bowl and fill the container with cold running water. Gently wash strawberries in water, being careful not to damage the fruit. Then we drain the water and fill the bowl a second time with clean water. Again, gently rinse the strawberries and drain the water again. Thus, we rinse the main ingredient in several stages. After that, we sort through the strawberries and tear off the ponytails. The processed strawberries are immediately transferred to a clean large pot or enameled basin. Attention: berries must be whole and ripe. Damaged or green berries must be laid aside. We lay out a large strawberry on a cutting board and cut it into several parts with a knife.

Step 2: make strawberry jam.

Pour sugar into a pot with processed strawberries. And without mixing the components with a spoon, we leave aside the future jam for 4-6 hoursso that the strawberries start juice. Attention: so that some dirt or midges do not get into the container, we cover the pan or basin with a towel, food foil or paper towels. And so that the inventory does not come in contact with the berries, we fix it along the edges of the dishes with ordinary linen clothespins. After the allotted time, remove the towel and put the pan on a large fire. After stirring several times with a large kitchen spoon, bring the ingredient to a boil. After that, we make an average fire and boil the jam for another 5 minutes, while constantly removing the foam that has formed with a spoon. Then we turn off the burner and set the strawberry mass aside so that it can cool slightly. When the jam has cooled, cover it with a towel or other equipment convenient for you, fix all the clothespins and leave the strawberry jam to infuse for 10 hours. Important: so that the berries retain their shape and do not turn into mashed potatoes, boil jam only 3 times 5 minutes each. Wherein 2 times we leave the dish to insist for a long time (until 10 o'clock) between the berries. Do not forget to remove the foam during the cooking of strawberries with a spoon, otherwise the jam may just ferment! After the third time the jam is boiled, turn off the burner again and set aside to cool, but only within 1 hour. So, the berries have cooked and insisted for a sufficient time. Therefore, it's time to preserve them in jars in order to enjoy such a tasty and aromatic dish in winter. Using a scoop, pour the jam from the pan into clean, sterilized glass jars. Having covered the container with clean, sterilized lids, we tightly seal the jars using a can opener. We put jars of strawberry jam in a secluded place, covering them with a woolen blanket. The dish should cool to room temperature on its own. When it finally cools down, rearrange the jars of jam in a cupboard, where other preservation is stored.

Step 3: serve strawberry jam.

In a few days, we will have real strawberry jam in jars. Of course, it is better to wait for the cold weather, when a spoonful of sweet berry jam, as never before comes in handy. In this period of the year, our body just requires vitamin, nutrients and good mood. But, if it’s unbearable, then you can open one jar in order to taste this dish. When the whole family draws in one half-liter jar within half an hour, then this will be a warning that it is necessary not to hesitate and still have the strawberry season, to preserve another 10 pieces of such jars. Well, you can serve such jam just like that with tea, and with a slice of fresh bread and even with your favorite cookies. Good appetite!

Recipe Tips:

- - Such strawberry jam, in addition to being put on a table as a separate dish and served with tea, can also be added to different berry pies or, grinding it in a meat grinder or in a blender, stuffed with different pastries.

- - Pre-sterilized jars with lids must be stored until they are preserved in a secluded place so that they do not get any dirt or midges. It is imperative to put the equipment upside down on a clean cloth towel.

- - For a more saturated color and aroma, at the very end of strawberry jam preparation, you can add a little citric acid (0.5-1 teaspoon, depending on the amount of strawberries).

- - If you still have damaged or unripe berries, do not throw them away. From such strawberries you can cook a delicious compote or jelly.

- - In order for strawberries to give more juice, when we put it in a saucepan for cooking, it is necessary to lay the berries in layers, alternating them with sugar.

- - To make the jam thick, you need to cook it as many times as possible. After boiling the dish 3 times, we get pretty liquid jam.

- - The density of jam is still very often dependent on the variety of strawberries. If you prefer liquid jam, then you need to choose dense berries that are quite hard inside, and their pulp does not look like mashed potatoes.