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Strawberry Jam "Five Minutes"
Instructions
I prepare the listed ingredients.
I tear off the stalks, wash the strawberries and put them in a container that protects against scorching (either with a thick bottom or of food-grade stainless steel). I cut up the large berries, as they all need to cook evenly in such a short time.
I add all the sugar and, if wished, the citric acid (it preserves the colour better).
I put the sugar-and-strawberry mixture over low heat. The longer it heats, the more juice is released. I stir the mixture all the time, bringing the bottom layers up. As soon as all the strawberries sink into the syrup that has formed and the first bubbles of boiling appear, I start timing. The jam should boil for exactly 5 minutes.
I stand the jar on a saucer lined with a paper napkin, so the glass does not crack with the sudden change in temperature. I fill the jar with jam right up to the neck.
I screw on the lids and stand the preserve upside down. I leave it to cool like this.Although strawberry jam "Five Minutes" always turns out a little runny, it is incredibly aromatic, with a pleasant, meaty texture to the berries. The syrup is perfect for making cool drinks, and it is also good with pancakes and casseroles, as are the whole berries. The sealed jars can be kept even in places that are not cool – in an ordinary room.Bon appétit!
Tips
- 1
SUGAR 1:1 TO STRAWBERRIES – the "secret" of five-minute cooking. Only at this ratio are 5 minutes enough. With less sugar, cook for longer.
- 2
START TIMING FROM THE FIRST BUBBLES – strictly 5 minutes. Any longer and the syrup will thicken, the berries will boil to mush and the aroma will be lost.
- 3
A THICK-BOTTOMED PAN – the "secret" against scorching. With a thin bottom, the strawberries will stick and a burnt taste will appear.
- 4
CITRIC ACID – the "secret" of colour. It keeps the bright red shade of the berries. Without it the jam will darken to brown. The same principle works in other kinds of quick berry jams.
FAQ
Which strawberries should I choose? +
Ideally ripe strawberries with no rot (for "Five Minutes" even slightly bruised ones will do). Popular varieties include Victoria, Albion, Honeoye, Clery and Camarosa. A size of 2–4 cm is best (cut up larger ones). Not suitable: under-ripe berries (sour) and badly rotten ones. Berries picked fresh in the morning are the most aromatic. Imported Turkish or Spanish strawberries will also do. For a "premium" version, use garden wild strawberries (small, but aromatic). For a "budget" version, use over-ripe discounted strawberries (cut away the bad spots).
Can I reduce the sugar? +
You can, but then it will no longer be a "Five Minutes". If you use less sugar (300–400 g per 500 g of berries): 1) the cooking time increases to 15–20 minutes; 2) the berries boil to mush (lose their shape); 3) storage is only in the fridge (no sugar as a preservative); 4) the "fresh strawberry" aroma is lost. For a "diet" version, use fructose or erythritol instead of part of the sugar (but add more citric acid). Do not use aspartame-based sweeteners – they turn bitter when heated. The 1:1 ratio is the "golden rule" for a "Five Minutes".
How long does the jam keep? +
In sealed jars at room temperature – up to 1 year (on the author's advice, in an ordinary room). In a cool dark cellar – up to 2 years. After opening, in the fridge – 1 month. Write the sealing date on the jars – it is handy for keeping track. If a lid bulges, do not open it, throw it away (bacteria). Do not store in the sun – the colour will fade. Freezing is not needed (it keeps for a long time). It is best used within the first 6 months, when the aroma is brighter. Seal it in small 200–350 g jars – they are easier to open. A large jar will spoil within a month once opened.
What do you serve the jam with? +
The classics: with tea, with lemon or green tea, for an aromatic tea-time. At breakfast with toast, pancakes and fritters (on the author's advice). With any casseroles and porridges (oatmeal, semolina, rice). With syrniki and cottage-cheese casserole. On open sandwiches with butter and aromatic bread. The syrup: for cool drinks (dilute it with iced water). With ice cream or plain yoghurt. In cocktails (with champagne or a glass of sparkling wine for a "summer" serving). With cheesecake or panna cotta. With hot milk and vanilla. A universal jam for the whole family.
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