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Strawberry jam for winter
Strawberry jam for winter can be considered a delicacy. It gives an incredible aroma of fresh berries to any baked goods. On cold winter evenings, it is so nice to have a cup of tea with a slice of wheat bread spread with thick strawberry jam.
Strawberry jam can be prepared for immediate consumption, as a filling for pancakes, pies and cakes. It can be prepared for winter storage by pouring it hot into sterile jars and sealing them tightly with lids. When pouring the hot mixture into a glass jar, be sure to place a metal spoon inside so that the jar does not crack.
For making jam, it is suitable to use copper, cast iron, or non-stick cookware. It is not recommended to cook jams and preserves in enamel-coated pots, as the mixture may burn.
Adjust the amount of sugar to your taste (you can reduce or increase it slightly). For long-term storage, do not reduce the portion of sugar, as it serves as a preservative for the product.
To enhance the flavor, you can add a pinch of vanillin to the finished jam per 1 kilogram of berries. For an unusual aroma, try placing a mint leaf in the jar filled with jam and sealing it.
Caloric value: 157 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- fresh strawberries (garden strawberry) – 500 g;
- granulated sugar – 1.5 cups.
Preparation
- Sort the ripe strawberries, remove the stems, and wash them thoroughly.
- Add granulated sugar to the prepared strawberries in the pot and mix everything well.
- Blend the berries using an immersion blender until smooth. If you do not have a blender, you can do this by passing the berries through a sieve and then adding sugar.
- Place the pot with the strawberry mixture on the stove, bring it to a boil over medium heat while stirring periodically. Reduce the heat to the minimum. During the cooking process, carefully skim the foam from the surface of the boiling jam with a spoon.
- Cook the mixture until its volume is reduced by half. This will take about 15 minutes. The hot jam will be viscous, and after cooling – thick.
- Pack the finished jam into clean sterilized glass jars, seal tightly with sterilized lids, and let it cool. Store in the refrigerator for up to three months. The shelf life of tightly sealed preserves is up to 1 year in a cool place.
Strawberry jam for winter is ready. Enjoy your meal!
Cooking video
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