What could be better than flavored strawberry jam? This delicious preparation for the winter will come in handy with pancakes, cheesecakes, cheesecakes, or as a bite to a cup of hot tea. This jam was made by my grandmother. I am happy to share the “family” recipe.
Step by step cooking recipe
Sort the ripe strawberries, remove the tails, rinse in cold water and drain in a colander. Cut large berries in half to let the juice out faster.
Sprinkle the berries with sugar and refrigerate for 2-3 hours.
After the specified time, pour the strawberry juice into a bowl for cooking. Heat the syrup over low heat, stirring constantly.
Put the berries and the remaining undissolved sugar into the hot syrup. Stir and bring to a boil.
Boil the workpiece over high heat for 10 minutes, remembering to stir. Collect the formed foam and remove from heat.
Blend strawberries with syrup in a blender until smooth.
Return the sweet strawberry mixture back to the bowl. Boil the strawberry jam, stirring constantly, over medium heat until thickened. It usually takes me 20-25 minutes.
Pour the prepared hot strawberry jam into pre-sterilized jars, tighten with sterile lids, turn upside down, wrap with a blanket and leave to cool completely. For long-term storage, I advise you to transfer the jars of jam to a cool, dark place.