Thick Strawberry Or Strawberry Jam. Step-by-step Recipe With Photo

The recipe for Thick Strawberry Jam or Strawberry Jellies with Gelling Sugar will help you quickly make delicious garden berry jam. I made this jam from strawberries, it turns out to be more aromatic. Strawberries are also suitable for the recipe, the cooking time and cooking process are the same. Gelling sugar is a mixture of sugar, pectin and citric acid that improves the preservation of the workpieces. There is a mixture on sale in various proportions - 1: 1, 2: 1 and 3: 1. The first number indicates the amount of fruit. For ripe fruits and berries, in order to save money, a 3: 1 mixture is recommended, for unripe and sour 1: 1. I make jam from 1 kilogram of berries and 1 kilogram of sugar, so it always turns out thick.

When making jams, there is no need to try to keep the berries intact, while the taste, color and aroma are completely preserved.

• Cooking time: 20 minutes
• Quantity: 2 kg

Ingredients for a 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 from the market. It's great to have your own garden, if you take care of the plants correctly, you don't need to wash the strawberries. If the harvest is "harvested" on the market, put the berries in a colander, rinse with running cold water, and tear off the sepals.

For cooking, take a wide saucepan with a thick bottom, so the berries will cook faster and will not burn. Pour strawberries into a saucepan, put on the stove. If the berries are wet, then you do not need to add water, if dry we pour several tablespoons of cold water on the bottom of the stewpan.

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.

Pour gelling sugar into a saucepan in small portions. If his message is thumped right away, then a lump may form instead of thick strawberry jam.

So, add sugar gradually, mix.

Bring to a boil again, simmer for 2-3 minutes. Shake the saucepan so that the foam collects in the center. Remove the foam with a clean, boiled spoon.

Wash dishes for making thick strawberry or strawberry jam with dishwashing detergent or warm baking soda solution. Rinse the jars thoroughly with clean hot water, pour over with boiling water. Then we put the cans in the oven, dry them at 120 degrees for several minutes.

We take out jars of strawberry or strawberry jam from the oven and immediately, while they are hot, lay out the jam, not reaching the neck of 1-1.5 centimeters.

Cover open jars with strawberry or strawberry jam with a clean towel, leave to cool at room temperature.

Close the completely cooled strawberry or strawberry jam tightly with a lid or tie it with parchment folded in several layers. We put it away for storage in a dark place.

By the way, in times of general scarcity, parchment for baking was considered an unaffordable luxury. It was replaced with tracing paper from drawing bureaus or polished notebooks, and the notebooks were used.

I remember well how my grandmother, and she was a teacher in elementary grades, covered the jam with sheets of paper with children's scribbles and tied it up with ordinary linen rubber bands.