Wild Strawberry Jam for Canning
Treat yourself to a delicious, fragrant jam straight from the woods! I remember my grandmother gathering wild strawberries in the forest and making jam, while I ran around begging for a spoonful to taste. Now I make it for my grandkids — and for myself! Honestly, the whole family loves it!
katyoS
Recipe author
Wild Strawberry Jam for Canning
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
34 g
138 kcal
GI:
15
/
0
/
85
- Sort the berries and pull off the hulls. Sprinkle them with sugar and let them sit for 3–4 hours or overnight, so they release their juice. Then bring to a boil, skim off the foam, and boil for 5 minutes. Set aside until completely cooled. Repeat this 2 more times, 5 minutes each. At the end of the last cooking, add a pinch of citric acid. Pour the hot jam into sterilized jars and seal with sterilized lids. Let cool to room temperature under a blanket, then store in the cellar or refrigerator. Enjoy your tea!
Caloric content of the products possible in the composition of the dish
- Strawberries - 30 kcal/100g
- Sweet frozen strawberries - 44 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
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