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Forest strawberry jam through a meat grinder

0
2198
Kitchen Russian
Calorie content 284.1 kcal
Portions 1.5 l.
Cooking time 60 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 70.9 g
* per 100 gr. product
Forest strawberry jam through a meat grinder
Content

Such aromatic jam will not leave anyone indifferent. It is strikingly different from garden strawberry jam. An important point in the preparation of such a jam is that it is not necessary to peel small berries of wild strawberries from sepals. Having passed the raw materials together with the herbs through a meat grinder, you can perfectly “disguise” the presence of sepals in the finished jam. Of course, washing the berries with this method should be especially careful.

Ingredients

Cooking process

step 1 out of 11
We carefully sort out the forest strawberries. We remove all accidentally trapped litter. We tear off the stalks. If there are defective berries, we throw them away.
step 2 out of 11
Prepared forest strawberries together with sepals are placed in a colander in portions and placed under running water. We wash the berries thoroughly, stirring them with our hands and letting the water wash off all dirt and dust. In this way, rinse the entire amount of berries. Put wet strawberries on a clean towel and let them dry.
step 3 out of 11
We pass the dried forest strawberries through a meat grinder. Alternatively, you can grind the berries with a blender.
step 4 out of 11
Pour the resulting strawberry puree into a bowl in which we will cook the jam.
step 5 out of 11
Add the specified amount of granulated sugar to the puree.
step 6 out of 11
Mix the mass.
step 7 out of 11
We put the dishes with mashed potatoes on the stove and bring it to a boil. Stir the mass periodically during heating.
step 8 out of 11
It is better to remove the foam that forms after boiling the jam, since it contributes to the cloudiness of the jam.
step 9 out of 11
From the moment it boils, we cook the jam for half an hour. During this time, do not forget to often stir the sweet mass in order to avoid burning. After boiling, the jam will darken noticeably and become thicker.
step 10 out of 11
We put the finished hot jam on dry clean jars and immediately close the lids. Let the filled jars cool down and put them in storage.
step 11 out of 11
The finished cooled jam has a rather thick consistency, the sepals are invisible in the total mass.

Bon Appetit!

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