Strawberries are the real "queen" among all berries known today. It is very tasty, sweet, aromatic. And what kind of jam does it make? Very refined and delicious. Especially if it is prepared according to a recipe invented by the Russian people - with vodka.
Before making delicious strawberry jam, you need to pick the berry. This should be done in dry, sunny weather so that the strawberries do not have time to get wet and soft. Otherwise, the finished jam will be too watery. Do not store the berries for too long, as they can turn sour.
Strawberry jam with vodka - how to cook?
The first step is to collect all the necessary ingredients in one place, namely:
- strawberries - 1 kg;
- sugar - 600 g;
- juniper - 10 berries;
- vodka - 4 tablespoons (some cooks recommend taking 3, 5 spoons);
- balsamic vinegar - 6 tablespoons;
- fresh rosemary - 1-2 branches;
- ground black pepper - a pinch.
Then you can start cooking. Rinse strawberries in several waters, remove spoiled fruits, cover a good berry with sugar, set aside until juice appears. Then mix the fruits with juniper berries and rosemary, transfer them from a cup to a saucepan and put on fire for 2 minutes.
After the time has elapsed, remove the pan from the heat, pour the berry into some cool dish and leave it overnight. To protect the jam from insects, such as midges, cover the container with gauze. In the morning, you need to continue cooking the jam - pour balsamic vinegar and vodka into it, put coarsely ground pepper, put on a very low heat. When the strawberries boil, it is worth removing the foam from it. Continue cooking until the juice has almost completely evaporated. After that, the container with the jam should be removed from the gas.
The finishing touch is the removal of rosemary and juniper strawberries, pouring the finished jam into warm sterilized jars, seaming glass containers with lacquered tin lids. If you used ordinary capron lids for closing, then the jars of jam must be removed for storage in a cold place.
Small recommendations
Weigh the berries for jam after they have been prepared and dried. This is the only way to know their exact weight, without debris and excess moisture.
If you had to put aside the preparation of the jam for a while, rinse the berries and dry them a little, or fill them with the amount of sugar indicated in the recipe. After that you don't have to add it.
You can sterilize the jars with the jam already poured into it. This takes exactly 10 minutes. To do this, put a wooden circle in a saucepan, pour water into it and heat it up. Then you should put the jars in it, covered with boiled lids. Roll up in the usual way.
