I love strawberries, but her season in our country is so short. So you want to have time to fully enjoy its taste.
The easiest way - is to cook a cake with fresh strawberries, a recipe I have already written and will leave a link at end of article. But what if you want to preserve the taste of strawberries for a long time?
Once passed the first strawberry boom and prices are coming down, I buy again 10-20 kg of strawberries, to make preparations for the winter. Five years ago, I first tried the strawberry jam with basil and a combination of flavors I was amazed.
Basil and strawberries - it's incongruous tastes, you might say, but it is not. Today I will share with you a recipe for an unusual jam.
1 kg of strawberry
50g fresh basil
Juice of one lemon
Strawberries washed and cut off the tails, then send in a saucepan. Add sugar and lemon juice. Berries crush using kartofeledavilki that they give juice.
I wanted in my jam was not as much as berries, but also to penetrate them into a puree is also not desirable. So I partially suppressed strawberries.
Pot put on the fire and bring to a boil. I favor the exact temperature, however jam I bring to 104 ° C. Once the degree is reached, add finely chopped basil and mix.
I spill jam on a pre-sterilized jars. Earlier, I wrote 3 simple ways to sterilize jars, leave a link at end of article.
I close the jar and store in a cool dark place.
On a note
✔ If you want to cook with whole strawberries, then try to choose a medium-sized berries. Fill the sugar and let stand for 30-40 minutes to give fruit juice, or sugar will burn.
✔ Lemon juice is a natural preservative, it allows you to preserve the natural color of strawberries, even after prolonged cooking.
✔ If you cook without a thermometer, give the cook the jam for about 10 minutes over medium heat.
3 simple method for sterilizing cans
Strawberry pie with shortcrust pastry