I share the cooking recipe:
- Sort the strawberries and select the best berries. You should not put mint or a spoiled berry in the jam. Strawberries with white, green or pink sides will also not work here. In order for the jam to turn out beautiful and fragrant, the strawberries themselves must be very beautiful and fragrant.
- Remove the green tails and wash the berries in a large container with water.
- Place in a basin or other vessel for cooking jam.
- Turn on the stove at a medium level (not too low heat) and start heating the strawberries. Without sugar! If the juice is not released immediately when heated, you can slightly press a couple of berries to start the release of juice. But we don’t need to mash! Just a couple of berries and no water!
- After the first bubbles appear in the dish with strawberries, reduce the heat and cook the berries on low for exactly 10 minutes.
- Turn off the heat, add sugar and citric acid. Stir carefully so as not to smother the strawberries until the sugar dissolves. This jam is not boiled further, as we are used to melting sugar into syrup. Here, sugar should dissolve in boiling strawberries without additional heating.
Importantly! Little sugar is taken, because all the emphasis is on berries. You can take from 600 to 800 g for 1 kg of strawberries, depending on the acidity of the berry.
- Spread the finished jam on clean, dry jars and cover with any lids. It is better to store in the refrigerator.
After cooling and hardening, there will be a very thick jam with whole strawberries. Good luck with your preparations and a delicious winter!
Ingredients:
1 kg of strawberries (all berries are red and of the same medium size)
600-800 gr. sugar (depends on the acidity of the berry)
5 gr. citric acid