Strawberry Jam for Winter
A delicious, fragrant, thick strawberry jam for winter! Many people consider strawberries the tastiest berry of all, so they like to put up plenty of strawberry preserves for the winter. Jam is one way to preserve this berry: it keeps more of the strawberries' vitamins, and the fruit stays tasty and aromatic. There are several recipes for strawberry jam — some made with thickeners, with pectin, or with gelatin — but the most popular is the one with no added ingredients at all.
Cooking method
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Step 1:
For this recipe, strawberry jam needs only strawberries and sugar, taken in equal amounts. If you do make the jam with thickeners, you can cut back on the sugar. Use strawberries that are nicely ripe but not soft, so that no rotten berries make their way into the jam and spoil the finished product.
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Step 2:
Pick over the strawberries, remove the hulls, wash the berries under running water, and drain them in a colander so the water runs off well.
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Step 3:
You can purée the strawberries with a blender, meat grinder, or food processor. However, when the berries come into contact with the metal parts of these appliances, the strawberry juice can oxidize. You can also mash them with a wooden masher or press them through a sieve. The second method takes more effort, but the jam comes out thicker, smoother, and more delicate in texture.
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Step 4:
Don't use metal cookware to make strawberry jam, as it can oxidize from the acids in the berry juice. Cover the strawberries with the sugar and stir. Set it over the heat, bring it to a boil, and cook for exactly five minutes. Skim off the foam that forms on top with a slotted spoon.
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Step 5:
Then take the pot of strawberry jam off the heat and let it cool at room temperature, covering it with a paper towel to keep out dust and debris. After eight hours, return the jam to the heat, bring it to a boil, and cook for another five minutes. Stir it now and then so it doesn't scorch on the bottom of the pot.
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Step 6:
Prepare the jars ahead of time. Wash them with a baking-soda solution and set them wet, neck-down, on a rack in the oven, then heat the oven to 150°C and sterilize them for 15 minutes. Boil and dry the lids. You can use any other reliable sterilizing method you trust. Spoon the jam into the jars and seal them with the lids. Let them cool to room temperature, then store them in a cool place.
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Step 7:
Fragrant strawberry jam is wonderful for tea on winter evenings with the family. You can also use it in desserts and baking. Enjoy!
Caloric content of the products possible in the composition of the dish
- Strawberries - 30 kcal/100g
- Sweet flash-frozen strawberries - 44 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
