Strawberry jam

In the midst of strawberries, I wanted to make strawberry jam with whole berries so that I could get it in winter for baking, desserts or just for pancakes. In search of a recipe, I rummaged through a lot of information and found one that I liked, now I am sharing it with you. I like it because it is easy to make and it turns out incredibly tasty.

I will also tell you how to cook strawberry jam so that the berries remain whole, and it will stand all winter, unless of course you eat it faster.

From these ingredients, I got one 280 ml jar, if you want a liter of jam, you need a kilogram of sugar and strawberries. For this simple recipe, you can make any quantity. Be sure to try, the result will delight you. Bon Appetit!

Ingredients:

Strawberry - 300 g

Sugar - 300 g

Lemon juice - 0.5 tsp

How to make strawberry jam

This is a strawberry jam with whole berries, so it is very important to take beautiful and undamaged berries. First I rinse them, and only then I tear off the tails. It is not necessary to keep them in water for a long time, since the berries should not lose their color and shape.

I transfer them to a saucepan, in which I will cook later and cover them with sugar.

Then I shake the saucepan a little so that the sugar evenly covers the strawberries. You cannot stir with a spoon, so as not to believe them.

I cover it with gauze or a tea towel and leave it for a few hours to dissolve the sugar and let the berries juice. You can leave it overnight, you do not need to put it in the refrigerator. My berries stood for 5 hours, after which I start cooking.

They call this strawberry jam 5 minutes, and now you will understand why. I put the saucepan over medium heat, and as soon as the mixture begins to boil a little, reduce the heat and cook for 5 minutes. Do not forget to stir constantly, but not with a spoon, but simply stirring the mass a little from side to side. Also, do not forget to skim off the resulting foam. I add lemon juice as a preservative.

Then I remove it from the heat, leave it to cool. When it has cooled down, I also do it again and let it cool again. After that, I put the jam on the fire for the last time.

In the meantime, it is boiling, preparing the jar and lid. I put water in a saucepan and bring it to a boil, then put a grate on top of it, on which I put the jar upside down and put the lid on. It takes 2 minutes for them to be sterilized. Then I shoot and they are ready.

Now I roll up the jar with a lid, or screw it tightly, depending on the selected jars, and the strawberry jam is ready for the winter. The easiest way is to use jars behind screw caps, but you need to twist very tightly. It remains to turn the jar upside down and wrap it in a warm towel until it cools. Then I put it on a shelf in the cellar or basement, wait for my turn.

Here is such a delicious strawberry jam with whole berries. As you can see, cooking it is not at all difficult and quite fast, if you do not take into account the time for cooling the jam.

And in winter it will be very pleasant to get such a yummy for tea. Bon Appetit!