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Victoria jam for the winter

0
1145
Kitchen Eastern European
Calorie content 251.6 kcal
Portions 1 l.
Cooking time 6 h
Proteins * 1.4 gr.
Fats * 1.1 gr.
Carbohydrates* 76 gr.
* per 100 gr. product
Victoria jam for the winter
Content

For housewives who are limited in time for their culinary affairs, a recipe for Victoria jam is offered by the method of one-time cooking and immediately until cooked. In this jam, the berries will remain intact, but the color of the dessert will turn out to be darker. For density, you can add pectin to the jam if you wish.

Ingredients

Cooking process

step 1 out of 7
Place the victoria berries in a colander and rinse gently with running water. Then remove the stalks from them. If there are a lot of berries, then do it in portions.
step 2 out of 7
Transfer the prepared Victoria berries to a bowl for making jam.
step 3 out of 7
Add the calculated amount of sugar to the strawberries. If there are a lot of berries, sprinkle with sugar in layers, because it is undesirable to mix them with sugar, otherwise the berries will lose their integrity. Sugar is added to Victoria in a 1: 1 ratio, but if the berry is sour, then add more sugar. Cover the dishes with a napkin and leave the victoria with sugar for 4 hours to infuse. During this time, strawberries should give a lot of juice. If there is not enough juice, then leave it for a few more hours or overnight.
step 4 out of 7
After this time, place the dishes with Victoria on medium heat and bring the jam to a boil.
step 5 out of 7
After boiling, cook the jam over low heat for 1 hour. Stir the jam periodically with a wooden spoon and immerse the berries in the syrup. Remove the foam from the surface.
step 6 out of 7
Check the jam for readiness by dropping it on a plate. A drop of ready-made jam does not spread.
step 7 out of 7
Pour the prepared Victoria jam hot into pre-sterilized jars and seal hermetically with boiled lids. Cool the jam upside down and under a warm blanket, and then transfer to a storage location.

Happy blanks!

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