Strawberries are not only tasty, for which we love them, but also very useful. Not everyone knows that there is no less vitamin C in a glass of strawberries, and in some varieties even more than an average orange. Strawberry jam retains almost all the beneficial properties of berries.
It is necessary
-
- Strawberry
- granulated sugar.
Instructions
Step 1
The essence of most recipes for strawberry jam, of which there are a great many, is that strawberries and granulated sugar are taken in equal proportions (one to one). With less sugar, the jam can turn sour and expensive products will be lost irretrievably.
Try not to get too distracted while making the jam and follow the directions as much as possible.
Step 2
We select 1 kg of solid, unspoiled strawberries. We wash the berries washed under running water from the stalks. Let the water drain. In old recipes, it is generally recommended not to wash strawberries, but to wipe each one thoroughly with a damp cloth. Choose the option that works for you.
Use either a wide-bottomed saucepan or an enamel bowl to make the jam.
Step 3
Put strawberries in layers in a bowl for jam, evenly filling each layer of berries with granulated sugar. After adding 1 kg of strawberries to 1 kg of sand, leave the future jam for 8-10 hours or overnight so that the berries can give juice.
Step 4
In the morning, put the bowl on low heat, make sure that all the sugar crystals are dissolved. Stir very gently so as not to crush the berries.
When you see that the sugar has dissolved, add heat and bring the jam to a boil. Do not boil, remove from heat for 20-25 minutes. Again put on medium heat, remove the boiled jam from heat for 20-25 minutes. Repeat one more time.
To find out if the jam is ready, place a tablespoon of the jam on a saucer and let cool. Use your finger to push the jam onto the saucer. The jam is ready if wrinkles appear and no liquid comes out.
Step 5
Sterilize two half liter jars. Wash cans with hot soapy water, rinse, dry with towels. Put warm dry jars in the oven for 5 minutes at medium temperature, put clean lids there for rolling jars.
Cool the finished jam for 15 minutes, if a film begins to form, add a little butter to its surface. The film will disappear.
Pour ready-made jam into warm and sterilized jars. It is convenient to do this with a funnel. Close with sterilized lids.
