Strawberry jam
Thu, 06/26/2014 – 00:54 Pirogoff
Pickles and preparations
Russian cuisine
Description:
Making strawberry jam (classic jam, not a simplified “five-minute” one), it always seemed to me
something long, complicated, and very responsible. But my wife, having learned about my fears and worries, tried to assure
It seems to me that I am right only in terms of the duration of this process. Whereas there is no difficulty here, and responsibility. –
very conditional. Therefore, after looking at and capturing on the photo all the steps of making strawberry jam, I hasten to share these with
by you.
Ingredients
Instructions
First of all, wash the strawberries and remove the tails from them. There is nothing complicated here, but the smaller the berries (namely, they are the most delicious in strawberry jam), the longer and more painstaking this process is. For this “trial balloon” I took about 500 grams of berries, whereas you can increase or decrease this figure. The technology of making strawberry jam remains unchanged.
For 500 grams of berries, you will need half a kilogram of granulated sugar. Since the proportion for strawberry jam is 1:1, it will be optimal.
In a roomy saucepan or any other container (jam can escape due to inattention, so take a two-liter one, you can’t make a mistake), fill the strawberries with sugar and leave them at room temperature for eight … twelve hours. This way the berries will release the juice, and you won’t have to top up the water.
Twelve hours passed unnoticed, and the berries, as I promised, let out a lot of juice. Cover the pan with a lid and put it on the fire. After boiling, reduce the heat to a minimum,
and remove the sweet foam that forms abundantly on the surface of the strawberry jam. Has it been five minutes since boiling? Turn off the heat and set aside the pan with the half-cooked strawberry jam for the same eight … twelve hours.
Hours of waiting have passed. Turn on the fire again under a saucepan with strawberry jam, bring to a boil, reduce the heat, remove the foam that is no longer forming so abundantly, boil for exactly five minutes and set aside to cool.
The third time (although it may take four, but more on that below), we no longer boil and set aside, but immediately pour the hot jam into jars.,
and close with airtight lids. When it cools down, you can assess for yourself how tightly they stick, and how long the strawberry jam can be stored.
Enjoy your meal, and not only you.
The strawberry season is followed by the cherry, apple, and pear season, and the cooking methods for different fruits are generally similar, but there are some nuances. For example, pear jam is prepared a little differently for the winter.
And one last thing. If you like very thick jam, and the berries in it are very dense, then increase by one the number of times you will boil the jam.
And although this will increase the cooking time by half a day, for some it is this strawberry jam that will be as delicious as possible, although not as tender.
