Strawberry jam with whole berries “Berry” I learned to cook grandmother. Grandmother raised strawberries herself, called her “Victoria”, and, perhaps, these are all childhood memories, but I have never met more delicious berries. My grandmother made the jam very thick, the berries looked like transparent and soft candied fruits - bright, red, fragrant. I think this is the secret of her strawberry jam - dry, sweet, all, as on selection, strawberries grew on chernozem ...
Not everyone can boast a good harvest, but everyone loves delicious jam. Therefore, I set out to cook the “Berry” jam, like that of my grandmother, but in a modern manner. The output prompted jelly with agar-agar. Nowadays, pectin, agar-agar and gelling sugar are affordable and very pleasant additions, ingredients that make life easier for confectioners and home cooks.
In this recipe, I mixed strawberries with a handful of sweet cherries, by the way, it turned out delicious. You can add a little bit of any sweet berries or soft fruits, chopped finely, it diversifies the taste.
- Cooking time: 1 hour
- Quantity: 2 cans of 0.4 l
Ingredients for strawberry jam “Berry”
- 1 kg of strawberries;
- 150 g sweet cherries;
- 1.5 kg of granulated sugar;
- 2 tsp. agar-agar;
- 40 ml of cold water.
Method of making strawberry jam “Berry”
We sort out the ripe, strong strawberries - we remove the spoiled berries, cut off the sepals. Carefully wash with running cold water, leave for a few minutes in a colander to let the water flow.
If the berries are collected in their own garden, they have no sand and debris, then you can not wash, it is enough to cut the sepals.
Mix strawberries with sugar. Cut the sweet red cherry in half, remove the bones, add to the bowl. Ripe strawberries, sweet blueberries or a few ripe apricots also vary the taste.
Leave the berries in sugar for a few hours, so they let the juice. As a result, the sugar will melt, forming a bright scarlet syrup. Now you can start cooking. Put the saucepan on the stove, heat to a boil over low heat.
As soon as the boil of jam, remove from heat, cool.
In cold water, dissolve two teaspoons of agar-agar, leave at room temperature for 20 minutes.
Again put the pan with strawberry jam on the stove and bring to a boil. Gently shake and shake so that the foam is collected in the center of the pan. If you mix the berries with a spoon, they will not remain whole, they will turn into jam.
Pour the agar dissolved in water, mix it carefully, trying not to damage the berries.
Cooking strawberry jam “Berry” with agar for another 5-7 minutes, shake, remove the foam with a spoon or skimmer.
Rinse cleanly washed jars with boiling water, sterilize over steam for 5 minutes. Cover put in boiling water.
We pack hot jam in warm jars. Until it cools down to 35 degrees (agar stabilizes at this temperature), it will be liquid, and as it cools, it begins to thicken. Cooled blanks are covered with dry lids tightly.
We store for storage in a dark and dry place, away from central heating. Such blanks can be stored at room temperature.