- Preparation time
- 30 mins
- Cooking time
- 50 mins
- 5 people
- May 29, 2016
Strawberry jam, the recipe of which we offer you, turns out tender and sparse, not dense chewy berries. And with the addition of citric acid it acquires a more vivid color and a pleasant sour note. The greater the number of times to bring the strawberry jam to a boil, the thicker it will become.
Small tip: to make strawberry jam was more rich and flavorful, you need to collect the strawberries to the dry and hot weather for a few days before harvest there was no rain.
The smaller strawberries will come into contact with water, the tastier it will jam, and then rinse the fruit should be very quickly, literally dipping into the water and then pull out, dry it thoroughly in a colander or on a towel. But if you’re sure you’re clean berries, it is possible they do not wash.
- 2 kg of strawberries,
- 2.2 kg sugar
- 0.5 teaspoon of citric acid.
- Strawberries strum it gently and quickly rinse, cast away on a colander or strainer to the water glass, and tear off the stems.
- Place dried berries in a large enamel pot or bowl which will cook strawberry jam. Pour the strawberries with sugar and leave for 5-6 hours, so she let the juice.
- A container of strawberry put on a slow fire and bring to boil. Strawberry jam boil for 5 minutes over medium heat, constantly removing the foam. Remove the pan from the heat and leave the strawberry jam to cool down (for 10 hours or overnight).
- Repeat the procedure of cooking and infuse for another 2 times. This is to ensure that the berries in the strawberry jam didn't seethe and turned into a puree, but remained crisp and retained its shape.
- For the third time in the cooking process add in a pot of citric acid. Pour the hot jam into prepared sterilized jars and roll up. Keep strawberry jam in a cool dark place.