Categories
Blanks for the winter
  1. home
  2. ➠ Blanks for the winter
  3. ➠ Strawberry blanks for the winter
  4. ➠ Forest strawberry jam

Forest strawberry jam

0
779
Kitchen Russian
Calorie content 218.6 kcal
Portions 1 l.
Cooking time 110 minutes
Proteins * 0.9 gr.
Fats * 0.4 gr.
Carbohydrates* 64.5 g
* per 100 gr. product
Forest strawberry jam
Content

Forest strawberries can be considered a close relative of strawberries. These berries are similar, but wild strawberries are larger, sepal-shaped, and more delicate in flavor and aroma. The jam from it turns out to be tender, aromatic, it does not have the bitterness that is characteristic of strawberry preparations. It will take a lot of time to cleanse the sepals from the berries, since the greens fit quite tightly to the strawberries. Well, we involve assistants in the process, because the result is worth it.

Ingredients

Cooking process

step 1 out of 7
Only high-quality berries are suitable for making jam. Instances with damage, rotten or dry berries should be discarded without regret, as they can spoil the taste of the finished jam. The selected berries, together with the sepals, are placed in portions in a colander and rinsed under running water. It is necessary to rinse thoroughly, since strawberries are usually covered with a layer of invisible dust and "holds" it well due to their rough surface.
step 2 out of 7
Let the washed wild strawberries dry a little and clean each of the sepals.
step 3 out of 7
Place the peeled strawberries in a bowl for making jam.
step 4 out of 7
Pour granulated sugar on top of the berries in the specified amount and mix gently so as not to crush the berries. Let the strawberries with sugar stand for about an hour, so that a small amount of juice stands out.
step 5 out of 7
After the specified time has elapsed, pour water into the berries and place the container on the stove.
step 6 out of 7
Bring the jam to a boil, let it boil actively for ten minutes and reduce the temperature of the stove to the minimum. Remove the resulting foam. With a low intensity boil, boil the jam for about forty to fifty minutes.
step 7 out of 7
We pack ready hot jam in dry sterilized jars and close with dry sterile lids. Let the jars of jam cool completely and put them in a cool and dark place for storage.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *