The recipe of thick strawberry or strawberry jam with gelling sugar will help you to make tasty garden berry jam quickly. I made this strawberry jam, it turns out to be more fragrant. Strawberries are also suitable for the recipe, the cooking time and the cooking process are the same. Gelling sugar - a mixture of sugar, pectin and citric acid, which improves the safety of the blanks. On sale is a mixture in various proportions - 1: 1, 2: 1 and 3: 1. The first number indicates the number of fruits. For ripe fruits and berries, in order to save, a 3: 1 mixture is recommended, for immature and sour 1: 1. I cook jam from 1 kilogram of berries and 1 kilogram of sugar, so it always turns thick.
When cooking jams, there is no need to try to keep the berries whole, while the taste, color and flavor are completely preserved.
- Cooking time: 20 minutes
- Quantity: 2 kg
Ingredients for thick strawberry or strawberry jam
- 1 kg of strawberries or strawberries;
- 1 kg of gelling sugar (1: 1).
Method of making thick strawberry or strawberry jam
We harvest from the garden or buy berries on the market. It's great to have your garden, if you properly care for plants, then you can not wash strawberries. If the harvest is “gathered” on the market, put the berries in a colander, rinse with cold running water, cut off the sepals.
For cooking, we take a wide saucepan with a thick bottom, so the berries will cook faster and will not burn. Put strawberries in a saucepan, put on the stove. If the berries are wet, then you do not need to add water, if you pour some dry tablespoons of cold water to the bottom of the stew pan.
Cover the saucepan with a lid and bring the contents to a boil over high heat. As soon as it boils, remove the lid, cook for 5 minutes over medium heat.
In small portions, pour gelling sugar into a saucepan. If you swipe his message immediately, then a lump may form instead of thick strawberry jam.
So, pour sugar gradually, mix.
Boil again, boil for 2-3 minutes. Shake the saucepan so that the foam is gathered in the center. Remove the foam with a clean, boiled spoon.
Dishes for making thick strawberry or strawberry jam with my dishwashing detergent or warm baking soda solution. Rinse the cans thoroughly with clean hot water, pour boiling water over it. Then put the jars in the oven, dried at 120 degrees for a few minutes.
We take jars of strawberry or strawberry jam from the oven and immediately, while they are hot, arrange the jam, not reaching the neck of 1-1.5 centimeters.
Open jars of strawberry or strawberry jam covered with a clean towel, leave to cool at room temperature.
Fully cooled strawberry or strawberry jam is covered tightly with a lid or tied with parchment folded in several layers. We remove for storage in a dark place.
By the way, in times of global shortage, baking parchment was considered an unaffordable luxury. He was replaced by tracing paper from drawing offices or glossy notebooks, and the notebooks were used \ y.
I remember well how my grandmother, and she was a teacher in the elementary grades, covered jam with leaves with children's scribbles and tied up with ordinary linen elastic bands.