Table of contents:
Video: Strawberry Berry Jam. Step-by-step Recipe With Photo
Strawberry jam with whole berries "Berry" taught me how to cook my grandmother. Granny grew strawberries herself, called her "Victoria", and maybe these are all childhood memories, but I have never met more delicious berries. My grandmother made the jam very thick, the berries looked like transparent and soft candied fruits - bright, red, fragrant. I think this is the secret of her strawberry jam - dry, sweet, all, as if by selection, strawberries grew on black soil …
Not everyone can boast of a good harvest, but everyone loves delicious jam. Therefore, I set myself the goal of making Berry jam, like my grandmother's, but in a modern manner. The way out was suggested by jelly with agar-agar. These days, pectin, agar-agar and gelling sugar are affordable and very enjoyable additions, ingredients that make life easier for confectioners and home cooks.
In this recipe, I mixed strawberries with a handful of cherries, by the way, it turned out delicious. You can add a little of any sweet berries or soft fruits, chopped into small pieces, this will diversify the taste.
- Cooking time: 1 hour
- Quantity: 2 cans of 0.4 l
Ingredients for strawberry jam "Berry"
- 1 kg of strawberries;
- 150 g sweet cherries;
- 1.5 kg of granulated sugar;
- 2 tsp agar agar;
- 40 ml of cold water.
Method of making strawberry jam "Berry"
We sort out ripe, strong strawberries - remove the spoiled berries, cut off the sepals. Wash thoroughly with running cold water, leave for a few minutes in a colander to make the water glass.
If the berries are collected in their own garden, there is no sand and debris on them, then you can not wash, just break off the sepals.
Mix the strawberries with granulated sugar. Cut the sweet red cherry in half, remove the seeds, add to the bowl. Ripe strawberries, sweet blueberries, or some ripe apricots will also add flavor.
We leave the berries in sugar for several hours so that they let the juice start. As a result, the sugar will melt, forming a bright scarlet syrup. You can now start cooking. We put the pan on the stove, heat it to a boil over low heat.
As soon as the jam boils, remove from heat, cool.
Dissolve two teaspoons of agar-agar in cold water, leave at room temperature for 20 minutes.
Put the pot of strawberry jam on the stove again and bring to a boil. Gently shake and wiggle so that the foam collects in the center of the pan. If you stir the berries with a spoon, then they will not remain intact, they will turn into jam.
Pour in the agar dissolved in water, mix carefully, trying not to damage the berries.
Prepare strawberry berry jam with agar for another 5-7 minutes, shake it, remove the foam with a spoon or slotted spoon.
Rinse cleanly washed cans with boiling water, sterilize over steam for 5 minutes. Put the lids in boiling water.
We pack hot jam in warm jars. Until it cools down to 35 degrees (at this temperature agar stabilizes), it will be liquid, and as it cools, it begins to thicken. Close the cooled blanks tightly with dry lids.
We store for storage in a dark and dry place, away from central heating. These blanks can be stored at room temperature.