There are many ways to prepare strawberries for the winter. I freeze part of the strawberries, but process most of them directly into jam.
Jam is well stored, and it can be used not only “as a bite” with tea, but also as fillings for desserts.
And most importantly, due to the addition of pectin, you can put 2 times less sugar in such jam than in ordinary jam. This way the taste will not be “clogged” with sugar.
I will not delay, let's cook!
Step by step recipe on how to make strawberry jam
Ingredients:
- Strawberry puree 700 g
- Sugar 400 g
- Pectin 10 g
I wash the strawberries beforehand and remove the tails. I cut off the tails with a knife, it's so convenient for me, because I can immediately cut off all sorts of spoiled places on the berry.
Even one bad berry can ruin an entire batch of jam. This is especially frustrating when you cook a large batch at once.
Then I punch the berries with a blender and filter through a fine sieve to get rid of the seeds. I love it when there are no pits in the jam. If you are not so fussy, then the stage with filtering can be skipped.
I pour the puree into a saucepan. I add a mixture of pectin and 2-3 tablespoons of sugar from the total amount and mix until smooth.
I put on medium heat, bring to a boil and add sugar. Stir until the sugar is completely dissolved and bring it to a boil again.
Boil for 3 minutes after boiling, then remove from heat and immediately pour into sterilized jars. Close with lids and store in a dark place.
This jam can be stored safely at room temperature for a year, but after opening it must be kept in the refrigerator.
The jam is thick and does not spread on the sandwich. This jam looks great as fillings for cakes and rolls.