Strawberry jam with whole berries "berry
I love when the berry jam remains integer - beautiful and neat. Alas, not all recipes allow you to achieve such a result. But recently, the mother-in-law, who knows this weakness, shared with me the way, how to prepare exactly such a strawberry jam with whole berries.
His name is the corresponding and very gentle "berry". Indeed, on this recipe, the strawberry in jams are obtained, as if only we were torn. Very tasty and very appetizing, I recommend with full responsibility! Preparation of strawberry jam on this recipe Durable process, but believe me, the result is spent time spent! To prepare strawberry jam with whole berries, we will need a minimum of ingredients (only 3 positions) and maximum patience.
Ingredients:
- 1 kg of strawberries;
- 300 g of sugar;
- 1 teaspoon of citric acid.
Cooking:
To prepare our perfect strawberry jam with whole berries, the first thing we will deal with strawberry preparation. First, we swore strawberries, we remove the pitched. We rinse in a lot of cold water and lay out on a colander, so that the excess moisture is left.
We break the cups and lay the berries in the pan (or pelvis, bowl), where we will cook jam.
We fall asleep with sugar berries. We cover with a lid and retain for 8-10 hours.
Strawberry will allow a sufficient large amount of juice during this time.
After that, gently drain the juice (through a mesh colander or sieve) to another pan. Berries with a colander lay out in a saucepan, where they insisted, and put the syrup on fire. We add citric acid, mix. We bring the syrup to a boil and cook on a small fire for 5 minutes.
We pour berries with boiling syrup, mix. We close the lid and retain for 8-10 hours again.
After time, the procedure completely repeat: we drain the syrup, boil it and pour berries.
And finally, strawberries in the syrup put on fire, bring to a boil and cook for 5 minutes.
At the same time, boiling prepared covers for 3-4 minutes. Banks are sterilized for a couple for 4-5 minutes each, wipe dry. And immediately pour in them jam to the sorry itself.
We cover the cans with dry hot lids and put sterilize. In a wide pot, we pour warm water into a wide pan, we put the napkin on the bottom of the napkin (or install a special stand) and put the filled banks. Water in a saucepan should not reach the shoulders of banks. We put a saucepan with banks on fire, bring to a boil and sterilize for 10 minutes.
After that, the banks are hermetically wearing, turn over the bottom and cool.
The cooled jam is placed on storage in a dark place, you can at room temperature.
For this type of jam it is very important that all berries are small, about the same size. It is better to use strawberries of one variety - they will be equally conducted during cooking, and in the finished form there will be one color.
If the strawberry berries do you have completely unsweetened (or you cook for large sweets), you can increase the amount of sugar: before the second boiling of the berry syrup we try and, if necessary, add sugar. If the room is very hot, it is enough to withstand between the boiling of the syrup for 6-8 hours.
Friends, I strongly recommend that you do not ignore a step with sterilization of jam in banks. Since in the recipe for jams only 300 grams of sugar, then additional sterilization of the jackets with the workpiece will provide normal storage of jam to spring at room temperature.