When the harvest is ripe, the hostesses are thinking to cook such an original of ripe fruit, because many are probably tired of the traditional jam from garden berries. Prepare strawberry jam with raspberries and cinnamon - a thick and tasty delicacy for sweet teeth, which can also be used as a layer in cakes and a filling for pies.
- Cooking time: 1 hour 30 minutes
- Quantity: 2 l
Ingredients for strawberry jam with raspberries and cinnamon
- 2 kg of garden raspberries;
- 1 kg of strawberries;
- 2.5 kg of granulated sugar;
- 2 tsp. ground cinnamon.
Method of making strawberry jam with raspberries and cinnamon - jam from garden berries
We carefully go through the garden raspberries - we remove the branches, the leaves and the damaged specimens. However, if you are not squeamish, and there is a desire to save time, then it is enough to put the raspberries in a colander and wash them under the tap. In the process of cooking jam according to this recipe, it will be subjected to such processing that foreign inclusions do not penetrate into the finished product.
So, put the raspberries in a large pot, knead, so she gave a little juice. Then close the pan tightly, put on the stove. Turn on medium heat, bring to a boil, cook for 15-20 minutes.
Rub the resulting fruit mass through a fine sieve. In this way, we get rid of both the crimson stones and accidentally trash. Berries are wiped carefully, so that not only the juice, but also the pulp passes through a sieve.
As a result, there remains a rather thick fruit syrup, similar to mashed potatoes. If a little raspberry seed gets into it, you can strain it through gauze folded in several layers.
Add the strawberries to the raspberry puree. They call these berries in different ways, then strawberries, garden strawberries, but the name is not the name! It is important that the berries were small and fragrant, so the finished jam will turn out thick and with whole strawberries.
Now pour sugar, gently mix the ingredients. It is important that sugar does not sink to the bottom, but mixed with fruit puree and dissolved.
Add ground cinnamon. This wonderful spice will make jam incredibly fragrant, instead of ground cinnamon you can put a few whole sticks, about 5 centimeters long.
Send the saucepan to the stove, bring the mass to a boil over medium heat, reduce the gas and cook on a quiet fire for about 25-30 minutes. During cooking, remove the foam and gently stir.
It is better to prepare small jars for jam, with a capacity from 300 to 500 grams. Wash dishes thoroughly in baking soda solution. Then dry in the oven (temperature 130 degrees). In hot and dry jars we pour the hot mass, filling them over the hangers. Close tightly with clean covers.
There is another way to pack the jam - fill the jars with hot jam, cover with a towel, cool at room temperature. We cut out circles from the parchment for baking, folded in several layers, cover the cans instead of the lids, tie them tightly with a rope or put on an elastic band on top.
We store the blanks in a dark and dry room at a temperature not higher than +15 degrees.