home
➠ Blanks for the winter
➠ Strawberry blanks for the winter
➠ Strawberry jam thick

Strawberry jam thick

1940

Kitchen Russian

Calorie content 299 kcal

Portions 2 port.

Cooking time 3 days

Proteins * 1 gr.

Fats * 0.5 gr.

Carbohydrates* 69.9 g

Content

We offer you a method of making thick strawberry jam, in which all the benefits and taste of berries are preserved. The berries in our jam remain intact thanks to the short cooking cycle in several passes and the well-chosen strawberry variety that does not lose its shape during cooking.

Ingredients

Strawberry 1 kg Granulated sugar 600 gr. Lemon acid on the tip of a knife

Cooking process

If you want whole berries to be preserved in the jam when cooked, you must choose a hard strawberry that keeps its shape well during cooking. Another important point: the strawberry stalks are removed after we have washed and dried the berry, so less moisture gets into it and it does not get wet. We spread our strawberries in a large container and fill them with cold water. We leave the berries for 10-15 minutes. Then put the strawberries in a colander and rinse them well under a cool running stream of water.

Let the strawberries drain a little from the water in a colander, then put them on a cotton towel and let them dry for about half an hour.

After the strawberries have dried well, remove the stalks from the berries, carefully twisting them so as not to damage the berry. Put the berries in a cooking container and cover with sugar. We leave the berries with sugar at room temperature for 6-8 hours, so that the berries let the juice flow, and the sugar dissolves a little.

When the berries have started up the juice, use a slotted spoon to take them out of the container and place them in a separate bowl. Put the resulting strawberry syrup on medium heat and heat until the sugar dissolves.

After the sugar has dissolved and the syrup has turned into a homogeneous liquid mass, cook it over high heat for 5-7 minutes, removing the resulting foam.

After the specified time, the syrup will boil down, become thicker and decrease in volume. Put the strawberries in hot syrup, stir with a wooden spoon and bring the jam to a boil over medium heat. Remove the container with the jam from the heat, cover it with a cotton towel and leave it at room temperature for 6-8 hours until it cools completely. After the jam has completely cooled down, put it on the fire again, bring to a boil and remove from heat. Then let it cool for 6-8 hours. In total, we carry out this procedure 3 times.

During the third boiling, add citric acid to the jam, mix and cook the jam for 10-12 minutes. At the end of cooking, the jam will acquire the required thick consistency, and the berries will remain intact. We wash and sterilize the jam jars, boil the lids. Pour hot jam into jars, close with lids and leave at room temperature until it cools completely, after which we remove the jam in a cool, dark place.