Strawberries have always been rightfully considered one of the most fragrant, juicy and delicious berries, adults and children are always happy to feast on them. But, unfortunately, strawberries do not bear fruit at all for a long time, and you want to feast on it all year round. But what can you think of in order to preserve the strawberries for as long as possible and so that even in the winter cold this miracle berry appears on the table?
Pick your recipe
Sterilization
First of all, it is necessary to sterilize cans and lids. To do this, the first thing to do is to thoroughly wash them in soapy water and rinse several times. Well, now, perhaps, you should forget about all those methods of sterilizing cans that our grandmothers used - they are replaced by simpler and faster methods:
- Put the cans in the cold oven.
- Preheat the oven to 150 degrees and leave them there for fifteen minutes.
- Turn off the oven without taking cans out of there.
- Sterilize the lids (lower them for 2-3 minutes in boiling water, after which you can turn off the fire, but do not get the lids out of there).
Making jam
The composition of the future product:
- strawberries - 2 kg;
- sugar - 1.6 kg;
- lemon - 2 pcs.
Strawberries should be sorted and washed thoroughly, while removing all the tails. Then proceed to the lemons: they should be washed and remove the zest from them. A fine grater will help you with this. After that, you need to squeeze all the juice from lemons.
Strawberries need to be put in a saucepan, pour sugar there, add zest and pour lemon juice. Thanks to the lemon zest, the jam will have an unusual taste, and long-term storage will be ensured thanks to the lemon juice. By the way, he will give jam a lot of density.
After this, it is necessary to put the pan on the fire and bring to a boil. At the same time, one should not forget to stir its contents from time to time, since we need to dissolve sugar as soon as possible. In addition, such stirring will help the berries not stick to the bottom. When the sugar has dissolved, and the strawberry mass has begun to boil, you need to get rid of the foam that has formed, put the fire at the minimum and cook the future treat for thirty-five to forty-five minutes. Then, in the thickened jam, it is necessary to add the berries crushed by a nibbler or mixer. If it seemed to you that after cooking the jam did not get the desired density - do not worry, this will happen as it cools.