So we take high-quality berries, sort them, remove the stalks and wash them. Then whole strawberries should be sprinkled with sugar in layers in a wide dish and left for 6-8 hours indoors. No need to put it in the fridge or take it out somewhere. But it is necessary to cover the dishes with a towel.
- After the specified time, carefully mix the berries, pour in the lemon juice and transfer to a dish for cooking the jam. Bring the strawberries to a boil over medium heat, reduce the heat and cook for exactly 3 minutes. Mix once!
- Turn off the stove, cover the jam with a lid and leave it to cool in the kitchen for 8-12 hours.
- Put the container with jam again on a low heat and heat until it boils. Be sure to remove the foam! Adding citric acid while heating is our secret ingredient. It is she who helps to preserve a rich, beautiful color, protecting it from temperature effects. Citric acid will also help to improve the taste of treats and remove excess nausea.
- When the jam boils, let it boil for about 3 minutes, no more than so that each berry floats in the syrup and warms up enough, but does not cook and does not become hard. Then remove the jam from the heat, let it cool and put it in dry jars.
Importantly! Jam with sour berries or with citric acid (lemon) should always be placed in clean, dry jars already cooled.
The lids must also be dry. Otherwise, such jam can quickly ferment or become moldy near the wet lid due to the fact that it was laid out hot and condensation formed there.
With clean dishes, this jam is perfectly stored without a basement or a cellar, even in an ordinary bucket or plastic container, sometimes for a year or more. Good luck with your preparations and a delicious winter!
Ingredients:
1 kg of ripe, uncrushed strawberries
1 kg of sugar
1 Art. l. lemon juice
1/3 tsp. citric acid
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