There is a simple and clear way to make strawberry jam so that the berries are intact. Without unnecessary introductions, I would like to say about the most important thing: the berries need to be cooked as little as possible. The longer the thermal exposure time, the less the berries will retain their original appearance.
Of course, you will have to get the hang of it a little, because such jam is prepared using a slightly different method than many housewives are already accustomed to making sweet preserves. But, practically for free, you can get a recipe on how to cook strawberry so that the berries are whole, because the very minimum of ingredients is required.
What do you need:
Three kilograms of fresh strawberries;
Two kilograms of sugar;
Dishes with a thick bottom so that the jam does not burn when cooking. This could be an enamel bowl (an especially good option if there are a lot of berries);
The strawberries will need to be carefully washed and dried. It is best to dry the berries using a clean cloth, which you will not mind throwing away later (it will become saturated with strawberry juice and turn red). Remove the stems from each berry, then cut the strawberries (if they are large) into two parts. Small berries can be left whole rather than cut.
Now you can begin the basic process of how to cook strawberry jam so that the berries are whole and thick. Pour the prepared berries into a clean, dry basin, cover with a kilogram of sugar and leave for several hours. The strawberries should release juice. Next, place the bowl on the stove and bring to a boil.
Important! Under no circumstances should the berries be disturbed during the cooking process of this jam. Otherwise, their integrity will be violated. To mix the berries together, you can shake the bowl of jam a little.
When foam appears on the jam, it can be removed from the heat. Add another 400 grams of sugar, put on low heat and cook for 10 minutes. Then remove the bowl from the stove, cover with a clean cloth and leave for 10 hours. After the expiration date, bring the jam to a boil again, add 300 grams of sugar, boil for 10 minutes. Cool completely again, about 10 hours. Other .
Now heat the strawberry jam again until it boils. Add the remaining 200 grams of sugar and cook for another 10 minutes. Pour into five half-liter jars (additionally, the jars must be sterilized separately). Pour jam to the top and roll up immediately. Turn the lid down, cover with a blanket and leave for a day in a warm place.
Secrets for making whole strawberry jam:
1. Homemade, aromatic strawberries without nitrates will allow you to get the most delicious jam;
2. If strawberries are bought at the market, they will need to be boiled immediately;
3. The stalks must be removed from the berries after they have been washed and dried;
4. Be sure to sort out the berries; spoiled strawberries are not suitable for such jam;
5. When the dish is cooked, foam forms on it. It must be removed so as not to spoil the appearance of the product;
Jam “Five Minute”
Another option is how to cook strawberry jam so that the berries are whole. “Five-minute” this recipe is not called by chance, because such jam is prepared much faster than the classic recipe already given in the material.
What do you need:
A kilogram of fresh strawberries;
A kilogram of sugar;
Two tablespoons of lemon juice;
Sort the strawberries, rinse and remove stems, dry. Add sugar and leave until the berry releases its juice (usually it takes about 8 hours). Place the saucepan with the strawberries over low heat and bring to a boil. Then turn the heat up to high and boil the jam for five minutes. The foam must be removed, but the jam itself must not be stirred. Now pour the jam into jars, roll up and leave to cool upside down.
Important! If you want the jam to be thick, you will need to boil it several times over high heat for five minutes. Do you know, ?
These simple recipes will help you on how to make jam with whole strawberries. Agree that these recipes are simpler than many other jam options, and the jam turns out incredibly tasty.
