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Victoria jam in syrup

0
1638
Kitchen Russian
Calorie content 352 kcal
Portions 1.3 l.
Cooking time 48 hrs
Proteins * 1.3 gr.
Fats * 0.6 g
Carbohydrates* 86 gr.
* per 100 gr. product
Victoria jam in syrup
Content

The process of cooking a beautiful jam with whole berries in syrup is quite long, but the delicacy also differs in its taste and appearance from others. Of the berries available, the easiest way to cook in syrup is Victoria, this strawberry variety has strong berries that will not boil into porridge and will retain their shape with the right approach.

Ingredients

Cooking process

step 1 out of 6
Collect strawberries and prepare granulated sugar. Weigh the berries and handle them - clean them of tails, spoiled fruits and possible insects.
step 2 out of 6
Sprinkle the sugar over the strawberries in the bowl where you are going to make the jam. For at least three hours, the berries must stand with sugar in order to start the juice and give the beginnings for the syrup. If you leave the berries overnight, this is permissible.
step 3 out of 6
When the berries have started up the juice and the sugar has melted, put the container on the stove and cook the jam for five to ten minutes from the moment it boils.
step 4 out of 6
You need to let the berries cool in syrup, and then repeat the process a few more times. The point is that you need to alternate short cooking and infusion of berries in syrup.
step 5 out of 6
You will know that the Victoria jam is ready when a drop of syrup does not spread over the saucer. It will keep its shape and harden. At this point, you can safely distribute the workpiece into the jars and put them away for storage.
step 6 out of 6
Ready-made victoria jam in syrup looks great when served, each whole berry is enveloped in a delicate pink-red syrup. The strawberries from there taste like real candy!

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