Strawberry jam is magnificent in all forms: liquid, bright red, as if through through the sun, and thick, burgundy brown, more like jam. The first has advantages in the form of a greater number of preserved vitamins, and the second will go wonderfully not only with tea, but also on a sandwich, like filling in pies or decoration for desserts.
Special technology jam
How to cook thick strawberry jam, if you have not so many berries, but they are large? We proceed as follows: the initial products are washed, cleaned, and screened. The berries are cut with a knife into pieces (plates). The thinner they are, the more homogeneous the cooked mass will turn out. The prepared raw materials are filled with sugar (200-250 g of sugar is taken for 0.5 kilograms of berries) and sent for three hours to the refrigerator to separate the juice. Then in a wide basin with a thick bottom put on fire. This is the first step in making thick strawberry jam. The syrup boils, the fire decreases, then the berries are boiled for about an hour. Be sure to stir so that the jam does not burn. By the way, the thick bottom makes it possible to warm up the pelvis evenly.
After an hour, pour 2 tablespoons of lemon juice into your billet. It will enhance the aroma of the final product, prevent it from becoming sugary and prevent the jam from sugaring. Add a little fire so that everything boils. If you want, then you can chop the berries with a blender to a homogeneous consistency. Boil again for 10 minutes. Everything, you can roll up. This is one way to make thick strawberry jam.
Strawberry Jam
You can cook this tasty and fragrant winter billet in a slightly different way. True, a lot of sugar is required, about 1: 1 or slightly less. Berries need medium size and small, ripe, strong. Wash, peel, sprinkle with granulated sugar so that the strawberries are completely hidden under its layer. Cover and leave in a cool place. Before you cook thick strawberry jam, you need to have enough juice for syrup in the dishes. After all, water will not have to be added to it. After 4 hours, put the workpiece on fire. As soon as the brew begins to heat up, mix it so that the sugar from above drops to the bottom and dissolves. As soon as the jam begins to boil, add the remaining sugar. Continue stirring and skimming. If it boils too much - turn down the fire, cover, cover from time to time to see if the thickening process is ongoing. Those who doubt their skills and do not know how to make strawberry jam can be advised: if the berries are evenly distributed on the surface in a basin, do not spread and do not lose their shape, it means that it is ready, you can roll it up. This method of verification is good when strawberry jam is being prepared for the first time, how much to cook it, the hostess still does not really know. The product is packaged hot in clean sterile jars and closed with tin scalded lids.
In thick cookbooks, gelatin, pectin or agar-agar and other substances that convert liquids to jellies are recommended for thickening. Indeed, they become good helpers if there is too much fluid in the final product. However, if you follow the right technology, they will not be needed for your strawberry jam.