20.03.2018, 17:35
How to make thick strawberry jam for the winter with whole berries. 5 detailed cooking recipes
Published on March 20, 2018Good afternoon dear friends. Today we’ll talk about how to cook thick, delicious strawberry jam to keep the berries intact, as well as preserve all the vitamins.
Strawberries are one of the first sweet berries to appear in the garden and delight us with their aroma and taste. After all, when there is a plate of strawberries on the table, it is simply impossible to pass by without trying these red berries.
Content;
Many housewives try to prepare it for the winter so that later in the cold season they can enjoy delicious strawberry jam. There are really a lot of recipes for making strawberry jam. But today we will analyze the most popular and most proven recipes for preparing strawberries for the winter.
In order to make any jam, not just strawberry jam, thick, you need to cook it for a very long time. Yes, it takes a lot more time, but the taste only benefits from it.
Ingredients.
- Strawberries 1 kg.
- Sugar 1 kg.
Cooking process.
In order for the strawberries to cook well, do not try to buy larger berries; small berries are welcome in this recipe. 
Be sure to wash the strawberries, sort them and dry them. After washing, I lay it on a towel for about 20-30 minutes and periodically turn it over so that all the excess water is absorbed into the towel.
Leave the berries in sugar for 7-9 hours. I do this in the evening and leave it on all night.
In the morning you will see that the strawberries have given a lot of juice, which is good. Now you need to remove the berries using a slotted spoon. So to speak, separate the berries from the juice.
We put the berries separately, and put the syrup on the stove and cook it for about 20-30 minutes after boiling. Don't forget to stir it so it doesn't burn. During cooking, the syrup will become thick and decrease in size by about one third.
Remove it from heating and add berries to it. Leave the berries in the hot syrup again for 8-10 hours.
In the evening, when you come home from work, take the strawberries out of the syrup again and cook the syrup for 20-30 minutes after boiling, stirring occasionally.
And again pour the strawberries into the syrup and leave them in the syrup overnight. In the morning we repeat the process again, but now after boiling the syrup for 20 minutes, put the berries in boiling syrup and cook everything together for about 5-7 minutes. After which you can put the jam into jars and close it with lids. 
Everything for strawberry jam is ready. Turn the twisted jars over and cover them with something warm, such as a blanket. Keep the jars with their lids down until they cool completely.
Strawberry jam for the winter with gelatin
In recent years, strawberry jam brewed with the addition of gelatin has begun to gain momentum. To be honest, this is practically not jam but strawberry jam, but the jam does not contain whole berries, which means it is still jam and a very thick jam at that.
Ingredients.
- 1 kg. Strawberries.
- 1 kg. Sahara.
- 10 g gelatin.
- Half a lemon.
Cooking process.
As always, sort through the strawberries and remove the leaves and stems. Rinse well and dry in a towel or colander.
Sprinkle the prepared berries with sugar and leave for 2-3 hours. During this time, the berry will release juice. To speed up the process, gently mix the strawberries with sugar every hour.
After 3-4 hours, you can put the pan on the stove and boil the strawberries. When foam appears, remove it with a spoon.
After boiling, leave the strawberries in the room to infuse for 7-8 hours.
Next, take half the strawberries into a separate container, and puree the rest using a blender. Then transfer whole berries into the resulting strawberry puree and add juice from half a lemon.
Prepare gelatin according to package instructions.
Place all the strawberries on the stove, bring to a boil, add gelatin and cook for another 5-6 minutes.
Afterwards you can put the jam into sterilized jars.
We screw the lids on the jars and store them until they cool completely, with the lids facing down under a warm blanket. Of course, when hot, the jam will be liquid, but when it cools enough and stands, the gelatin will thicken and the jam will be thick like jellied meat.
Classic recipe for strawberry jam with whole berries
It’s easier to cook thick strawberry jam using the classic recipe. It is also thickened by boiling the syrup. True, when mixing you need to be more careful so as not to tear the berries, and then you will succeed.
Ingredients.
- Strawberries 2 kg.
- Sugar 1.2 kg.
Cooking process.
Of course, it’s best to start making strawberry jam in the evening so that the berries have time to soak in sugar and release juice by morning.
Sort through the strawberries, removing leaves and twigs from them; it is also important not to miss spoiled berries in the jam. Only intact, ripe and firm specimens are allowed to be used for making jam.
Rinse the sorted strawberries, dry them and sprinkle with sugar. Alternate layers of strawberries and sugar. After adding sugar, leave the bowl with strawberries overnight. 
In the morning, carefully remove all the strawberries using a slotted spoon so that only the released syrup remains in the basin. Place the basin on low heat and begin to boil the syrup, stirring it constantly. It is important that all the sugar dissolves. 
After the syrup has boiled for 5 minutes, add all the strawberries. Wait for everything to boil again, cook for 5-6 minutes and turn off the heat completely. Leave the jam on the stove to cool for the next 7-8 hours. 
After 8 hours, boil the jam again and cook it for at least 10-15 minutes. Then you can check how thick it has become. Scoop some jam into a spoon and drop a little onto a plate. After a couple of minutes the droplet will cool down and it will immediately become clear how thick the jam is. If the thickness becomes too old for you, stop cooking and put the jam into sterilized jars. And if not, then cook until the thickness you need. 
Turn the lids on the jars upside down, wrap them in a warm blanket and leave them in this position until they cool completely. 
Then we transfer it to a cool place for long-term storage.
Five minutes on thick syrup
The task was to cook aromatic and thick jam so that the berries remain safe and sound. It is also important that this jam retains all the vitamins and aroma of summer strawberries well.
Ingredients:
- 1 kg sugar.
- 1.2 strawberries.
Cooking process.
Wash and sort the strawberries.
1 kg. sugar, pour 100 ml of water and stir. Sugar, of course, will not dissolve immediately, but some part of it will definitely dissolve.
Place the pan with the sugar on low heat and simmer the sugar over low heat, stirring constantly. It's not an easy task, but it can be overcome. As soon as the mixture begins to boil, this means that the sugar has begun to turn into syrup. Be especially careful that it does not burn or form a lump. After the syrup has boiled, add the berries and mix gently. Stirring without damaging the berries is also not an easy task. It’s easier to do this if you take a towel in your hands, grab the pan and shake it a little so that the strawberries are gradually immersed in the syrup. Bring to a boil again. Cook the jam for 5 minutes and remove from heat.
Place into jars and screw on the lids.
As in other cases, it may seem to you that the jam is not thick enough, but I assure you that when the syrup cools, it will become much thicker.
Fragrant strawberry jam with mint and lemon
Try making aromatic strawberry jam with mint and lemon. I came across this recipe last year and tried to make a few jars as an experiment. When we tried it in winter, we decided that this year we will prepare more of this miracle.
Ingredients.
- 1 kg. Strawberries.
- 800 gr. Sahara.
- 5-6 sprigs of mint.
- 1 Lemon.
Cooking process.
First wash the strawberries and then sort them. If you do it the other way around, the berries can absorb a lot of excess moisture, which we don’t really need.
Sprinkle the sorted berries with sugar and leave overnight in a cool place. So, if you leave it in a warm place overnight, there is a risk that by the morning the strawberries may ferment and the jam will no longer be made.
In the morning, simmer the strawberries over low heat for 5-10 minutes and leave to cool until evening.
In the evening, rinse the mint sprigs well. Remove the zest from the lemon. It is important to remove only the yellow part as the white part may taste bitter. The easiest way to do this is with a grater.
In winter, when you open the jam, you will, of course, feel not only the aroma of mint and lemon, but also a slight aftertaste. To be honest, the jam is not too thick, but it is very suitable for pies and desserts.
To make strawberries, it is better to choose berries that are firm, not soggy, maybe slightly unripe, of medium size, so that they retain their integrity in the finished jam.
Wash 900 grams of strawberries, pat dry with a damp towel, and separate the stems. Place the berries in an enamel bowl (large pan or basin), cover with 700 grams of sugar. Leave overnight so that the berries release their juice. I advise you to stir the berries once: this way they will not become soggy during cooking.
We put the basin on fire. At this stage, I put a few saucers in the freezer, which will help test the jam later. Cook the jam over low heat, skimming off the foam and stirring it periodically (to do this, you can slightly rock the container from side to side). The sugar should completely dissolve. Once this happens, the fire can be increased to maximum. You can add the juice of a whole lemon to the boiling mass and cook for 8 minutes.
Then I conduct the following experiment: I put a teaspoon of jam on a frozen plate. When it cools down, I touch it with my finger: if the liquid does not spread, the jam is ready. If the jam spreads, you need to boil for another 3 minutes. Then you can do this test again and, if necessary, boil it again.
Remove the jam from the heat, leave for 15 minutes and then pour into jars. The jars should first be thoroughly washed, sterilized and dried.
How to properly cook strawberry jam for the winter
There is another, fairly affordable, quick way to prepare delicious strawberry jam - based on sugar syrup.
To do this, 1 kg of berries will require 400 g of sugar. First you need to make syrup from sugar and a glass of water. Then put the prepared berries there and cook for 1 hour. At the end, add 5 g of citric acid, place in warm sterilized jars and roll up. The taste and aroma of berries is better preserved in warm jars. Jam prepared in this way is more liquid and less sweet.
Take note: to give strawberry jam a piquant taste, you can add the juice of one lemon during cooking at the rate of 1 lemon per 1 kg of strawberries. To make the taste extravagant, each strawberry is dipped in vodka three times.
It will take one day to cook the five-minute jam.
- strawberries 1 kg
- water ½ tbsp.
- sugar 800 g
Sort through the strawberries, wash and dry, remove the stems. Then cover the berries with sugar for 8 hours. Then stir the strawberries and put on low heat, bring to a boil, skim off the foam and cook, stirring constantly, for 5 minutes. Cover the container with jam with gauze and leave for 5 hours.
Then put the jam back on the fire and cook for another 5 minutes, when the mixture boils. Afterwards, cool the jam and put it back on the fire for 5 minutes of boiling.
Pour hot jam into pre-sterilized jars and roll up
How to cook strawberry jam in a slow cooker
- strawberries 1 kg
- sugar 1 kg
Strawberries need to be sorted, blotted with a napkin, and dried. Then remove the tails. Place the berries in a multicooker bowl and cover with sugar. Close the multicooker lid, set to “stew” mode and cook the jam for 1 hour.
Place the finished jam into sterilized jars and close the lids. Turn the jars upside down and leave until completely cool.
By the way, to make jam in a slow cooker, you can also use frozen strawberries in the same quantity as fresh ones.
It’s not for nothing that strawberries are called the “queen of berries.” It leaves no one indifferent - aromatic, sweet, juicy... And in winter, fragrant strawberry jam fills us with memories of summer and the sun. Each housewife makes strawberry jam in her own way, but each method has its own general rules.
Strawberries need to be picked in dry, sunny weather. It is better to collect crushed, overripe berries in a separate bowl, since when washed they will give juice, soften, and the jam from such berries will turn out to be too watery. Freshly picked berries should not be stored for a long time; it is better to immediately sort them out, rinse them in running water and lay them out to dry on a towel or tablecloth (old and unnecessary, since stains from berry juice cannot be washed off later). If you do not plan to make the jam right away, cover the strawberries with sugar and leave for a while, especially since almost all recipes call for letting the strawberries sit with sugar for better separation of the juice. Weigh the berries for jam after preparing and drying. It is best to take beet sugar, it is sweeter. But if you only have cane sugar at your disposal, that's okay, just use about 10% more.
Pour the finished jam into dry, heated, sterilized jars and seal with varnished tin lids. If you decide to cover the jam with ordinary nylon lids, then you should store it in a cold place (refrigerator, cellar).
Five-minute jam
Ingredients:
1 kg strawberries,
1.7 kg sugar.
Preparation:
Sort the strawberries, rinse in cold water, and dry on a towel. Add sugar and leave overnight. The next morning, drain the juice, bring it to a boil and place the berries in it. Bring to a boil, simmer for 5 minutes and pour into hot sterilized jars. Roll up.
Ingredients:
1 kg strawberries,
300 ml water,
1.2 kg sugar.
Preparation:
Make syrup from sugar and water. Pour hot syrup over the prepared berries, cover the bowl with the berries with a towel or paper and leave for 4 hours. Then put on fire, bring to a boil and reduce heat. Cook, stirring, for 30 minutes, remove from heat and let stand for 2 hours. Then repeat the operation twice more. Pour into sterilized jars and seal. Wrap it up.
Strawberry jam with citric acid
Ingredients:
1 kg strawberries,
1 kg sugar,
2 g citric acid.
Preparation:
Sort the berries, rinse well and dry. Add sugar to the berries, mix gently and leave overnight to release the juice. The next morning, place over low heat and bring to a boil, simmer for 5 minutes and leave to cool completely. Repeat the heating-cooling procedure 3-4 times so that the berries are slowly soaked in syrup. During the last boiling, add citric acid so that the jam does not lose color. Pour hot jam into sterilized jars and seal.
Ingredients:
1 kg strawberries,
300 ml water,
800 g sugar.
Preparation:
Boil syrup from sugar and water, immerse the prepared berries in it and cook until thick over low heat, stirring constantly. Pack hot in sterilized jars and roll up.
Strawberry jam in a different way
Ingredients:
1 kg strawberries,
1 kg sugar,
225 ml water.
Preparation:
Blanch the prepared berries for 10-15 minutes in boiling water (or 10% sugar syrup), skimming off the foam. Then transfer the berries to boiling sugar syrup and cook over low heat until tender. Blanching allows you to obtain jam with good gelling properties.
Strawberry jam
Ingredients:
1 kg strawberries,
1.2 kg sugar.
Preparation:
Place the strawberries in an enamel bowl, add half the amount of sugar and leave for 16 hours. After this, add the remaining sugar and place on low heat. Cook, stirring, until tender, making sure that the sugar does not burn. Place in sterilized jars, roll up and cool without turning over.
Strawberry jam according to an old recipe
Ingredients:
1 kg strawberries,
1.2 kg sugar,
lemon acid.
Preparation:
Wash the strawberries, sort and dry. Then lightly mash the berries with your hands, add sugar and stir until all the sugar has dissolved. Strawberry jam is cooked in small portions. Pour 1 cup strawberry mixture into a small stainless steel saucepan and bring to a boil. Boil over medium heat, stirring constantly, for 5-7 minutes. Don't remove the foam! After boiling, the mixture will begin to thicken. Pour the thickened jam into a sterilized dry jar, first adding 2-3 crystals of citric acid to the bottom. Repeat the entire process with a new batch of strawberry mixture, gradually filling the jar to the top. Cover the cooled jam with lids and place in a cool place. Cans can also be rolled up.
Strawberry jam
Ingredients:
1 kg strawberry puree,
2 stacks Sahara.
Preparation:
Sort the strawberries, rinse and place in a bowl for jam. Place on the fire and simmer without adding water over low heat until soft. Remove from heat, cool and strain through a sieve. Weigh the resulting puree and add sugar at the rate of 2 cups per 1 kg of puree. Place on the fire and simmer over low heat until the required thickness is achieved. Remove from heat, pour into sterilized jars and seal.
Strawberry jam
Ingredients:
1 kg strawberries,
1 kg sugar,
1 tbsp. vanilla sugar (optional).
Preparation:
Sprinkle the prepared strawberries with sugar and leave overnight. Then pass through a meat grinder or grind with a blender. Place the bowl with the strawberries on the fire, bring to a boil and reduce the heat to medium. Boil, stirring constantly, for 30 minutes and set aside to cool for 5 hours. Repeat two more times, remembering to remove the foam during cooking. Cook the jam for the last time until it thickens, that is, a drop of cooled jam should not spread.
Strawberry confiture
Ingredients:
2 kg strawberries,
1 kg sugar,
2 lemons.
Preparation:
Cover the berries with sugar and leave for 8 hours. After the strawberries give juice, put the basin on the fire and start cooking first on low heat, and then finish cooking on higher heat. At the end of cooking, add lemon juice, stir and immediately put into sterilized jars and seal.
Strawberries in jelly
Ingredients:
1 kg strawberries,
1.5 kg sugar,
1.5 tsp. citric acid.
Preparation:
Sort the strawberries, rinse and dry. Fill the berries with half the amount of sugar and leave to release the juice. Add the rest of the sugar, put on the fire and cook from the moment of boiling for 15 minutes. Dilute citric acid in a small amount of syrup, add to the jam, stir and cook for another 5 minutes. pour the jam into sterilized jars and roll up.
Strawberry jam “Fantasy”
Ingredients:
1 kg strawberries,
600 g sugar,
10 juniper berries,
4 tbsp. vodka,
6 tbsp. balsamic vinegar,
1-2 sprigs fresh rosemary,
a pinch of freshly ground black pepper.
Preparation:
Sprinkle the prepared strawberries with sugar and leave until the juice releases. Place on the heat, add the juniper berries and rosemary, bring to a boil and simmer for 2 minutes. Remove from heat and place in a cool place overnight. The next morning, pour vodka and balsamic vinegar into a bowl of jam, add coarsely ground pepper and place on low heat. Boil, skim off the foam and cook for 5-10 minutes, depending on the type of strawberry: the more juice formed, the longer the cooking time. Remove from heat and discard juniper and rosemary. Pour the jam into sterilized jars, close with nylon lids and store in a cool place. Or jars of jam can be sterilized within 10 minutes after boiling and rolled up.
Strawberry jam with lemon
Ingredients:
1 kg strawberries,
500 g sugar,
1 lemon.
Preparation:
Place the prepared strawberries in a bowl for jam and add lemon zest and juice. Bring to a boil, add sugar and simmer for 10 minutes. Place in sterilized jars and seal.
Strawberry jam with tangerines
Ingredients:
1 kg strawberries,
1 kg tangerines,
2 kg sugar,
1.5 stack. water.
Preparation:
Sort the strawberries, rinse and dry on a towel. Blanch the tangerines, without peeling, for 5 minutes in boiling water, then cool for an hour under cold running water. Remove the peel and divide into halves. Make syrup from sugar and water, dip strawberries and tangerines in it and leave for 10 hours. After this, cook the jam in three steps, boiling for 5 minutes each time and leaving to stand for 6-8 hours after cooking. Place the finished jam hot into sterilized jars and seal.
Jam without cooking
Ingredients:
1 kg strawberries,
2 kg sugar.
Preparation:
Mash the washed and dried berries with a wooden pestle and heat to 60°C. Add sugar to the berry puree in small portions, stirring well each time until the sugar crystals are completely dissolved. At the end of stirring, heat the mixture to 70°C. Place in sterilized jars to the top and close with nylon lids. Store in a cool place.
Here are such different recipes.
Happy preparations!
Larisa Shuftaykina
Hello, dear blog readers! This time you will learn how to make sweet strawberry jam with whole berries. Almost everyone has been familiar with the taste of this sweet dish since childhood.
And children have a known sweet tooth! There is raspberry, cherry, plum and even dandelion jam. But we'll focus on strawberry jam. Those who have never cooked it are always interested in knowing how much to cook so that the berries remain intact. This recipe will help you with this.
If you want to enjoy sticky sweet jam in the winter, “like grandma’s,” then try making it.
Components:
1. Strawberries - 2 kilograms
2. Granulated sugar - 1200 grams
3. Citric acid - ¼ teaspoon
Cooking method:
1. Take a ripe, beautiful strawberry.
2. Wash it thoroughly in a large basin. You can rinse several times until all debris and sand are removed.
3. Pour the strawberries into a colander, and then place the washed berries on a clean cloth to dry the strawberries.
4. For every kilogram of strawberries you need to take 600 grams of sugar. We have 2 kg, which means we add exactly 1200 grams of sugar.
At the next stage, we separate the sepals from the berries and put them in the container in which we will prepare the jam. The largest berries can be cut in half.
Sprinkle the strawberries with sugar in layers. First, part of the strawberries, then sugar, and so on in turn. Pour the last part of the sugar on top and level it over the berries. Now cover the dish with a lid and leave it overnight so that the strawberries release their juice.
In the morning, open the lid and carefully transfer all the strawberries onto a separate plate, then our jam will come out “berry by berry.”
Let's start cooking:
5. We still have strawberry juice and undissolved sugar in the basin. Place the bowl over high heat and stir until the sugar dissolves completely when heated.
6. Bring the mixture to a boil, remove the resulting foam and cook for another 5-7 minutes. The strawberry juice should reduce slightly.
7. Now pour the reserved berries into the strawberry juice and bring to a boil over high heat, stirring very carefully. Be careful not to damage the strawberries.
8. The boiled mixture should be left for 6-8 hours so that it has time to cool and brew. The top of our jam should be covered with gauze or other loose fabric while it infuses.
9. After the specified time has passed, put the bowl of jam back on high heat and bring to a boil.
After boiling, turn off the heat and let the jam sit again. If you want the berries to be dense, the jam can be cooked in this way several more times. Bring to a boil over high heat and cool.
At the next stage, we will need to boil our jam to the desired thickness. To do this, first add lemon juice (water + citric acid) to it so that it does not become sugary.
Then carefully cook the jam over low heat, removing foam if necessary. After boiling, cook for 10-15 minutes, stirring gently.
10. Meanwhile, sterilize the jars. You can check the thickness of the jam by dripping it from a spoon onto a plate. If you want the jam to be thick, then cook it longer.
11. Now transfer the hot jam into sterilized jars and close them with screw lids (you can use a typewriter). Turn the jars over.
Our sweet, sticky jam for the winter is ready! On long winter evenings, you can enjoy its great taste with tea! Bon appetit!
Everything you need to know about jam:
Jam- a wonderful dessert popular all over the world. Berries and fruits are the main components in its production. According to many experts, during the cooking process some of the vitamins are destroyed, which is quite natural at high temperatures.
Vitamins E, B1, B2, and PP are resistant to heat treatments, most of them are preserved.
Please note that stainless steel utensils are preferable for making jam. Wide basins with low edges work well. They evaporate moisture faster, shorten the cooking process, and retain more vitamins.
Do not forget that containers with a larger capacity increase the cooking time. Enameled cookware is also used, but the enamel can be destroyed when heated if there are chips or microcracks.
We take the volume of the pan or basin from 2 to 6 liters.
To ensure that the fruits cook evenly, we select them by size. It is most convenient to wash the berries in a mesh bowl or colander under cool water pressure.
How to prepare sugar syrup:
Sugar syrup is quite simple to prepare. Pour a measured amount of sugar into a container, fill it with water, maybe hot. Place the bowl on the stove and stir the sugar over moderate heat until it dissolves.
Remove the syrup from the stove 2 minutes after boiling. We take water and sugar according to the recipe. High-quality jam and its storage are closely related to the amount of sugar in the syrup; you need to accurately maintain the dosage.
If you don’t have a measuring cup or scale, measure the sugar by volume. A liter jar holds 800 grams. Liquid syrup is prepared for hard fruits, thick syrup for soft ones.
There are different options for making jam. For example, apples can be boiled many times, and delicate berries – once, as they are well soaked in syrup. The apples are boiled in several stages and left to stand before the next cooking. They absorb syrup better.
So, let's prepare the jam. Place the pan or bowl with syrup on the stove and pour in the fruits, mix well. The syrup should cover all berries or fruits. Most often, fruits and syrup are taken in a ratio of 1 to 1.
Bring the mixture to a boil, remove the foam with a slotted spoon or spoon. If the formation of foam begins to decrease and the jam boils more slowly, the cooking process is coming to an end. At the end of cooking, you can add lemon juice or other acidic ingredients.
The acid prevents it from becoming sugary and sour, and also gives a great taste to some fruits.
Sometimes starch syrup is added during cooking, replacing the same amount of sugar. Molasses also protects against sugaring and souring.
Readiness is distinguished by the following characteristics:
- the syrup flows from the spoon like a thick thread;
— droplets of syrup spread very slowly on the plate;
- at the end of boiling the jam, its surface should be covered with a thin film.
Transparent syrup, without any brown or other unusual tints, is a sign of well-made jam. Excess syrup is undercooked, but if there is not enough syrup, it is overcooked.
Cool the finished jam for 8–10 hours, then pour into sterile, dried jars. Glass dishes are most convenient for storage. It is advisable to store it in a dry and cool place.
What to do if the jam becomes moldy, sour or sugared? The root cause of unwanted processes is incorrect cooking and not completely clean containers.
Add water to the candied jam (50 ml per 1–1.5 kg), stir over moderate heat until it boils. Cook for about 5-8 minutes, continuing to stir.
Remove from heat and immediately distribute into jars.
Mold occurs in the following cases:
- the jam was undercooked and was stored for a long time;
— during packaging and preservation, the dishes were wet and not properly washed;
- the amount of sugar used was less than required.
In such cases, carefully remove the mold with a spoon, pour the syrup through a colander, thereby separating the fruit. Bring the syrup to a boil, immerse the fruits back and simmer for several minutes over low heat.
Acidification occurs due to the same circumstances that are typical for mold. Boil the syrup separately, adding a little sugar, then mix with the fruits again. We digest everything together and pour the jam into dry, oven-baked jars.
We buy strawberries for jam that are ripe, but not overripe. The berries should be approximately the same size without visible damage. For this recipe, you can use Victoria berries, then the aroma of the jam will be unsurpassed with a slight strawberry tint.
We take white sugar. The whiter the sugar, the less foam will form during the cooking process.
Sepals are easy to separate from the berries; you can simply twist them out. If necessary, trim the remains with a knife.
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Thank you for your attention, I hope the information was useful for you, if there are any new cooking tricks, please share with us in the comments. See you soon, bye!
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