Jam From Garden Strawberries. Strawberry Jam. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13

Jam from garden strawberries rightfully occupies one of the first places in popularity among jam from garden berries. Garden strawberries are often incorrectly called strawberries, but I think the name of the berry is not particularly important in this case, since the jam turns out, firstly, bright red, secondly, incredibly aromatic, thirdly, thick and very tasty. Garden strawberries contain pectin substances, so the jam from it is almost always thick, especially if you do not spare sugar. In my opinion, when you make sweet preparations, you should not save on this product.

It is important not to digest - with prolonged boiling, the color will first turn reddish-brown, and then completely brown. It is enough to boil the berries in syrup over medium heat for 20-30 minutes to keep them whole and bright. Jam prepared in this way will keep well in a dark and cool place.

First, be sure to fill the berries with sugar, and then, while the juice stands out, prepare the jars, boil the berries and put them in the jars.

• Cooking time: 2 hours
• Quantity: 2 cans with a capacity of 600 g

Ingredients for strawberry jam

• 1.5 kg garden dugout;
• 1.2 kg of sugar.

Method of making jam from garden strawberries

Ripe, strong berries, without damage, spoilage, collected a few hours before cooking, thoroughly washed under the tap to clean them of dirt and sand. We tear off the stalk and sepals. If the berries are clean, there is no sand on them, and are grown in your own garden, then washing is not necessary - when cooking in sugar syrup, all bacteria will die.

It is convenient to cook jam in a deep-bottomed saucepan or a frying pan with high sides - the evaporation surface is large, it is convenient to remove the foam, and the cooking time is reduced.

Pour the peeled strawberries into a large, deep skillet or stewpan.

Pour sugar, mix it with strawberries. We leave the berries for 1 hour, during which time the sugar will dissolve and a lot of juice will stand out. You can occasionally shake the dishes gently to speed up the juicing.

After about an hour, the future jam looks like the one shown in the photo. If you want to shorten the cooking time, you can mix the strawberries with sugar, pour in half a glass of cold water, cover the pan with a lid and shake well - the process will go faster.

We put the dishes on the stove. First, bring to a boil over high heat. After boiling, reduce, cook for 30 minutes. Remove the foam and gently stir periodically so that the mass boils evenly.

At the very beginning of cooking, I advise you to prepare cans for packaging. They must be thoroughly washed, rinsed with clean water, and then sterilized over steam or dried in an oven at 120 degrees. Be sure to put the washed lids in boiling water for 2-3 minutes.

We pack the hot mass into warm jars, leave about 2 centimeters free on top. Close tightly immediately, cool at room temperature.

Store in a cool, dry place. The blanks do not lose color and taste for several months, provided that they are clean and sterile during cooking and packaging.