Strawberries are one of the most popular berries in the summer cottages of the inhabitants of Russia, and strawberry jam is the best treat for tea. Choose the most suitable from different recipes for this delicacy.
For any jam, the berry must be thoroughly washed, sorted out and freed from the stalks before cooking. For this recipe for strawberry jam, sugar should be taken 1.5 times more than berries. Cover the bottom of a wide enamel or copper dish with a layer of sugar, then lay a layer of strawberries. Alternate layers so that the sugar is on top. Cover the dishes with cheesecloth and leave for a few hours to let the juice stand out. Put the dishes with berries on low heat and bring to a boil, shaking occasionally. At this stage, the jam foams profusely. Collect the foam with a wooden spoon in a separate bowl - it can be served with tea as an independent delicacy. After the jam boils, remove the dishes from the heat and leave to cool, covered with gauze. Repeat the procedure several times. To check if the jam is ready, drip the syrup onto a china saucer. If the drop does not spread, then it is time to put the jam in the jars. This jam does not have to be rolled up under the lids - a well-cooked berry will not spoil. The berries are tight, like marmalade. Cut out waxed paper circles to fit the neck of the jar, moisten them with rubbing alcohol, and place on top of the jam. Jars can be closed with plastic lids.
Another popular recipe for harvesting strawberries is five-minute jam. Cover the berry in layers with sugar and when it gives juice, put it on a low heat. The jam should boil for no longer than 5 minutes, then it is poured into hot sterilized jars and hermetically rolled under the lids. This jam is more delicate and liquid than in the first recipe, but it has its fans.
The third recipe for strawberry jam allows you to preserve the pristine freshness and aroma of berries. Put sugar and strawberries in clean sterilized jars with a capacity of 0, 65-0, 75 liters so that sugar is the first and last layer (sugar will need 2 times more berries), cover with lids. Place a thick cloth at the bottom of a wide saucepan and place the jars on it. Pour water up to the hangers of the jars and light the fire under the saucepan. After boiling, sterilize the jars for 25 minutes, then remove from heat without moving the lids and roll up.
