There are a great many admirers of this berry; it is chosen for its taste, usefulness and appearance. Therefore, strawberries are boiled, rolled, chopped, frozen, trying to keep this sweet piece of summer longer, so that on a cold winter evening, remember the warm days.
Ingredients:
- 2 kg of medium-sized, fresh strawberries, peeled from greens;
- 2 kg of sugar (sand).
Preparation:
- The first step is to rinse the berry to avoid getting sand and earth into the jam. The main secret of making jam with a whole berry is enamel or aluminum crockery with a wide bottom. Such a bowl will allow you to evenly place all the berries and prevent them from wrinkling under their own load.
- Pour our strawberries into such a bowl and cover it with sugar. In no case should you interfere in any way, shake the berry or try to move the berry to another dish. Leave the sprinkled berry for 3-4 hours and you will see that the strawberries have given juice, and the sugar has dissolved in it.
- Now you can start further cooking. Place the bowl of jam over low heat. Wait until the strawberries begin to boil and the sugar begins to dissolve in them. Now you can mix the contents by gently shaking the bowl. You can not mix with spatulas and spoons, as you can damage the wholeness of the berries, and then you will not get whole strawberries in the jam.
- Then let the strawberry jam simmer for another 10 minutes and turn it off, leave it to cool for 3-4 hours, covering it with a lid so that garbage does not get there.
Another trick when making such a jam is the skimming technique. If you shake the bowl not chaotically, but in semicircular movements, then at a certain moment the foam will collect only in the center, from where you can easily collect all of it.
After cooling down, it is worth repeating the cooking procedure for 5-6 minutes a few more times. After each cooking, the jam should be allowed to cool for 3 hours. If the berries in the jam become transparent, this indicates the readiness of your treat.
