Strawberry jam
A flavorful, bright, very tasty jam. It is prepared simply and does not require special attention to itself.
Composition:
- strawberries – 2 kg
- sugar – 2 kg
Cooking strawberry jam:
Clean the strawberries from the tails, wash them well, put them in a saucepan and pour sugar over them.
Clean the strawberries from the tails, wash them well, put them in a saucepan and pour sugar over them.
Leave the strawberries for a while until they let the juice run and some of the sugar dissolves. It is convenient to pour sugar over the berries in the evening and make the jam in the morning.
After the berries have let the juice run, put the strawberries on the fire, bring to a boil and reduce the heat to low.
Stir the jam as little as possible during cooking so that the berries do not deform and remain intact, but do not allow the jam to stick to the bottom and walls of the pot. Boil the berries for 20-30 minutes and turn off. After 3-4 hours, put the berries back on the fire and boil for about 20 minutes. If the berries are juicy, then cook less, if the berries are drier and dense – then longer.
Wash and dry the jars.
After the jam is ready, increase the fire to generate more steam. Hold the jar over the steam so that it is well heated and sterilized. After that, immediately carefully place the jam in jars and screw on the lids. Turn the jars with the lids down, put them on the table and cover with a towel. Leave the jars to cool down completely.
After that, the jam can be sent to storage.
The above serving yields approximately 1.5 liters of jam.
