There are a lot of admirers of this berry, it is chosen for taste, usefulness and appearance. Therefore, strawberries are boiled, twisted, chopped, frozen, trying to keep this sweet piece of summer longer, in order to remember warm days on a cold winter evening.
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Ingredients:
- 2 kg of medium-sized, fresh strawberries peeled from greens;
- 2 kg of sugar (sand).
Cooking:
- First of all, the berry needs to be washed to avoid sand and earth getting into the jam. The main secret of making jam with a whole berry is enameled or aluminum dishes with a wide bottom. Such a bowl will allow you to evenly place all the berries and prevent them from wrinkling under their own load.
- Pour our strawberries into such a bowl and fill it with sugar. In no case should you interfere in any way, shake the berry or try to move the berry to another dish. Leave the sprinkled berry for 3-4 hours and you will see that the strawberries gave the juice, and the sugar dissolved in it.
- Now you can proceed with further cooking. Place a bowl of jam on a slow fire. Wait until the strawberries begin to boil and the sugar begins to dissolve in it. Now you can gently shake the bowl to mix the contents. Do not mix with spatulas and spoons, since you can damage the integrity of the berries, and then whole strawberries in jam will not work out.
- After letting strawberry jam languish for another 10 minutes and turn it off, leave it to cool for 3-4 hours, closing it with a lid so that garbage does not get there.
Another trick when cooking this jam is the technique of removing foam. If you shake the bowl not in a chaotic way, but in semicircular movements, then the foam at a certain moment will gather only in the center, from where you can easily collect all of it.
After cooling, it is worth repeating the cooking procedure lasting 5-6 minutes several more times. After each jam cooking, let cool for 3 hours. If the berries in the jam become transparent, this indicates the readiness of your goodies.