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Victoria Jam with Large Whole Berries

0
1703
Kitchen Eastern European
Calorie content 286 kcal
Portions 7 port.
Cooking time 2 days
Proteins * 1 gr.
Fats * 0.5 gr.
Carbohydrates* 69.9 gr.
* per 100 gr. product
Victoria Jam with Large Whole Berries
Content

It is unrealistic to cook Victoria in the usual way with a long boil and not lose the shape of the berries. That is why, if you need the berries to survive, you must use the five-minute method. Large berries will retain their shape and can be used as a filling in baked goods or for decoration.

Ingredients

Cooking process

step 1 out of 6
Sort berries of garden strawberries, remove broken or rotten ones. Choose the largest and strongest specimens. Wash Victoria until clean and dry on a towel. Remove the sepals, transfer the berries to a cooking bowl.
step 2 out of 6
Sprinkle the Victoria with layers of granulated sugar and refrigerate for 12 hours. During this time, Victoria will let out a large amount of juice.
step 3 out of 6
Stir the mixture very gently, put the basin on medium heat, bring to a boil. Then reduce the heat to low and cook the jam for 5 minutes. Then turn off the stove and let the mixture stand for 12 hours.
step 4 out of 6
Do the same manipulation again. Be sure to remove the foam.
step 5 out of 6
For the third time, bring the jam to a boil, cook for 5 minutes, stirring the berries slightly.
step 6 out of 6
Spread the jam hot on sterile jars, roll up with boiled lids with a machine. Turn the jars of treats under a warm blanket upside down and let cool completely. Store the dessert in a cool, dark place.

Bon Appetit!

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