Jam from strawberries rightfully occupies one of the first places in popularity among jam from garden berries. Strawberries are often incorrectly called strawberries, but I think the name of the berry does not have special importance in this case, since the jam turns out, firstly, bright red, secondly, incredibly fragrant, thirdly, thick and very tasty. Garden strawberries contain pectin, so the jam from it almost always turns out to be thick, especially if you do not spare sugar. In my opinion, when you make sweet preparations, you should not save on this product.
It is important not to digest - with prolonged boiling, the color will first become reddish-brown, and then completely brown. It is enough 20-30 minutes to boil the berries in syrup over medium heat to keep them whole and bright. Jam prepared in this way will be well preserved in a dark and cool place.
First, be sure to fill the berries with sugar, and then, until the juice stands out, prepare jars, boil the berries and arrange them in jars.
- Time for preparing: 2 hours
- Amount: 2 cans with a capacity of 600 g
Strawberry Jam Ingredients
- 1.5 kg of garden dugout;
- 1.2 kg of sugar.
A method of making jam from garden strawberries
Ripe, strong berries, without damage, spoilage, collected several hours before cooking, I wash thoroughly under a tap to clean from dirt and sand. We tear off the stalk and sepals. If the berries are clean, there is no sand on them, and grown in your garden, then washing is not necessary - when cooking in sugar syrup, all bacteria will die.
It is convenient to prepare jam in a deep-skillet or pan with high sides - the evaporation surface is large, it is convenient to remove the foam, and the cooking time is reduced.
Pour peeled strawberries into a large, deep pan or stewpan.
Pour sugar, mix it with strawberries. Leave the berries for 1 hour, during which time the sugar will dissolve and a lot of juice will stand out. You can sometimes gently shake the dishes to speed up the release of juice.
After about an hour, the future jam looks like the photo shows. If you want to reduce the cooking time, you can mix strawberries with sugar, pour half a glass of cold water, cover the pan with a lid and shake well - the process will go faster.
We put the dishes on the stove. First bring to a boil over high heat. After boiling, reduce, cook for 30 minutes. Remove the foams and periodically gently mix, so that the mass boils evenly.
At the very beginning of cooking, I advise you to prepare cans for packaging. They must be thoroughly washed, rinsed with clean water, and then sterilized over steam or dried in an oven at a temperature of 120 degrees. Washed lids must be put in boiling water for 2-3 minutes.
We pack the hot mass into warm cans, leave about 2 centimeters free from above. Close tightly immediately, cool at room temperature.
Store in a cool, dry place. Billets do not lose color and taste for several months, subject to cleanliness and sterility during cooking and packaging.