Strawberries are a fragrant sweet berry that ripens earlier than others. Strawberries are delicious fresh, in desserts with cream, in compotes and, of course, they make excellent jam from them.
How to make five-minute strawberry jam
This recipe is for those who do not want to stand at the stove for a long time. In addition, five-minute jam preserves almost all vitamins, since berries are not heat-treated very much.
You will need ripe strawberries and the same amount of sugar. Carefully sort the berries, remove the stalks and all debris from them. Then rinse in a colander or put in a basin and fill with water. When the remaining small debris floats up, drain the water. Spread the berries on a towel and dry slightly. This is necessary so that there is less water left, because you will have very little to cook the five-minute jam, and the syrup simply does not have time to evaporate.
Cover the strawberries with sugar, if the berries are very large, first cut them in half or into quarters. Soon the strawberries will let the juice out - then they are put on the fire. Bring to a boil, be sure to remove the foam. Cook strawberry jam for another 5 minutes and immediately transfer to jars, which must be sterilized. Close with clean boiled lids and roll or twist. And finally, wrap the jars of jam with a blanket.
How to make jam with whole berries
Jam with whole berries looks very nice. To cook this, you need to cook the jam in 3 steps. Take a ripe strawberry, it is advisable to select berries of the same size. Wash and lightly dry or wipe each. Although, if the berries are very soft, it is better to spread them on a towel, the moisture from the surface will quickly evaporate by itself.
Gently transfer the strawberries to the bowl in which you will make the jam. Sprinkle 1 kg of sugar with sugar per 1 kg of berries. Cover with a napkin and wait 5-6 hours. During this time, the strawberries will let out the juice. Put it on the stove and start cooking the jam. If foam appears, remove it. Try to stir as little as possible so that the berries do not deform. Once the jam boils, cook for 5 minutes and remove from heat.
The second time, start cooking the jam after 10-12 hours. During this time, the berries will be soaked in syrup and will not boil over. Bring to a boil again, cook for 5 minutes and remove again and leave for 10-12 hours. The third time, you just have to bring the jam to a boil, cook until the cooled sample in the form of a drop spreads, and transfer to sterile jars.
