Strawberry jam, as is known from historical data, was made in ancient Rome. And this product appeared exclusively on the tables of the rich and rulers. The Most Serene Emperor Julius Caesar loved this delicacy very much. Today, almost everyone can make strawberry jam for themselves. But not everyone knows how to do it correctly.
There are many recipes, all of them are well tested by our grandmothers. But it is possible that some of them contain terrible mistakes. Yes, and our grandmothers still had more natural strawberries, they were not lubricated with wax, fertilized with nitrates and nitrites, and were not sprayed with toxic substances from pests. Times have changed, so it is possible to slightly change the recipe.
Strawberry jam, contrary to strange popular belief, cooks very quickly. Many call it that - "five minutes". Indeed, it takes only five minutes for this berry to reach the state necessary for the jam, preserve useful substances, properties and vitamins, and also develop elements that will allow it to be preserved for a while.
First, the slicing. Here is where, where, and here it is certainly difficult to make a mistake. The only thing is that you do not need to grind and turn the berry into puree before boiling. So all the useful elements will evaporate from it. Small berries can generally be cut into only two parts or left intact.
Secondly, sugar. Sugar is added in a one-to-one ratio (1: 1). In the confectionery business, this is the most classic sugar syrup that is brewed with sugar and water. It is not cloyingly sweet, not watery, but quite pleasant to the taste. But if the strawberries are already sweet, and you do not need to store them for a long time, you can take sugar in a ratio of one to three (1: 3). It is important to emphasize that in this case, the jam should be eaten immediately and stored in the refrigerator for no more than two to three days.
Third, time. Previously, for cooking jam, in almost every apartment or in every country house there was a huge copper dish or basin. It boiled with a wooden spoon day and night, boiled, hissed and splashed red as blood and a fragrant brew. The picture is impressive, of course, but not too correct. The fact is that about thirty or forty years ago, jam was cooked on a truly industrial scale, in kilograms. But then, as a rule, it was worth a huge effort not to spill, mix correctly, prevent sticking, and the like. That is why the cooking time was stretched to several hours. And because of this, all the nutrients in the strawberries evaporated and simply dissolved in the sugar. Therefore, it is important to remember that strawberry jam should not be cooked for more than five to seven minutes.
