Stuffing strawberry jam Today I offer my recipe for making strawberry jam. I think many will agree, sometimes I do not want to conserve (and troublesome, and the shops are full of all kinds of jams), but what can be tastier than jars of homemade jam in winter with hot tea! And so, it is important to choose the right strawberry - take the medium strawberry berries, since the large ones are very slowly saturated with sugar, and the small ones are wrinkled when cooked. Strawberry jam or any other is better to cook stepwise method. Sprinkle berries with syrup or pour sugar and stand 4-12 hours, so they let the juice. Then slowly heat, boil for 5-7 minutes, again completely cool and then finally boil completely - with this method of cooking, you must have the jam clear and the berries will not boil!
Ingredients:- Strawberry 2.5 kg
- Sugar 2.2 kg
- Step 1 To prepare the jam, take the strawberries and sugar.
- Step 2 Strawberry is well washed, remove the stem and pour sugar in a large container, which can be put on fire.
- Step 3 I add 900-1000 g of sugar per 1 kg of strawberries, but during cooking it can be added a little more (this is a matter of taste).
- Step 4 Then leave the strawberries in a cool place for the night so that she starts the juice.
- Step 5 Put the strawberries on a slow fire, bring to a boil and cook for 5-7 minutes, gently stirring. Then completely cool.
- Step 6 Bring everything back to a boil and cook for another 7-10 minutes, stirring gently as well.
- Step 7 Banks and lids sterilize, roughly obtained 3 liters of jam. Hot jam pour into cans and close tightly with lids.