Whole Strawberry Jam
Whole strawberry jam – a food preservation recipe for the winter, a simple and easy way our grandmothers preserved strawberries for the winter. You don't have to stand for hours making strawberry jam unless you want to turn the liquid into jelly, but that's another story altogether. Cook simply, and simplicity is always a guarantee of taste.
Whole strawberry jam ingredients
Whole strawberry jam recipe
To cook a strawberry jam recipe, sort the berries and remove the green tails. Next, transfer the strawberries into a colander and rinse well so that there is no sand left. If the strawberries are too dirty, fill them with water and set them aside for a while, and then collect the berries with a slotted spoon, the sand should remain at the bottom.
Transfer the washed strawberries to a bowl, in which the jam will be cooked, and cover with sugar. You can mix, but very gently so as not to crush the berries, or leave it that way. In the filled form, the strawberries should stand until they let the juice out well, this can take 2-3 hours.
When the strawberries let the juice go well, put the strawberry jam on a low heat, it is best to put the container with the jam on the divider so that the jam does not burn. If the sugar is not completely dissolved, the jam should be put on a slow fire, but if it is completely dissolved, the fire can be increased to medium. Cook the strawberry jam until it boils, and after another 5 minutes and remove from heat.
The next day, put strawberry jam back on medium heat. Bring to a boil, reduce heat and remove foam. Boil the jam for 5 minutes, and then transfer to sterilized jars and roll up. Turn jars of strawberry jam with the lid down, wrap and allow to cool completely, and then move to the pantry and store until winter.