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Homemade strawberry jam has the advantage that no unnecessary ingredients and preservatives are needed to prepare it. Preparing it, we have everything under control, especially the composition of the product.
Below is the recipe for 11 medium jars.
- 2 kilograms of strawberries
- 2 kilograms of 1: 1 gelling sugar
Rinse strawberries under water, remove stalks and drain off excess water. Cut into small pieces and measure out after 1 kilo pouring into a large pot. Sprinkle with gelling sugar and put two pots in the fridge for 4-5 hours. It is better to cook small amounts of fruit (recommended by the manufacturer of gelling sugar), so we split it into two pots.
After about 4-5 hours, remove from the fridge and boil on medium gas, stirring often, taking care that the strawberries do not burn. After boiling, cook for 4-5 minutes on a little gas. You should stick to the specified time so as not to damage the pectins responsible for thickening the jam.
Pour into washed and scalded jars. We make sure that the nut and thread are dry and not dirty with jam (we wipe when it turns out that they are dirty).
We do not pasteurize. When cooling down, the caps can “pop” in a characteristic way, and you should not worry about that. On the contrary, it means that everything is going according to plan. After cooling, check whether the caps sucked well. We refer to the basement and set in a dark place.