Today I want to tell you how I cook strawberry jam for himself and his family.
Summer - a season of berries, my favorite - strawberries. The first time, while still strawberry honey, I try to eat it fresh.
But as soon as the first wave of strawberry boom passes and prices are falling, I'm starting to harvest jam for the winter. What I like best option when berries are not pillared, and a little crushed. But in a puree not wipe.
I've shared a recipe for strawberry jam with basil, leave a link to it at the end.
To jam was helpful, I boil it briefly, and use less sugar. But that such a jam was thick, I use pectin. Pectin - a natural thickener, which is contained in the berries and fruits. The strawberries did not so much, so I add it separately.
Since the pectin is not available in regular stores, I have specially adapted the recipe for "Zhelfiks" (as part contains pectin and citric acid).
Strawberry - 1 kg
Zhelfiks "2: 1" - 1 package
Sugar - 500 gr
Citric acid - 10 g
My strawberries and remove the leaves. Interspersed in a saucepan and crush kartofeledavilkoy so let strawberry juice. You can, of course, to break all the blender, but I love that was and jam, and fruit pulp. I put on a big fire.
Zhelfiks mixed with 3-4 tablespoons of sugar. When the strawberries a bit warmed up, pour a mixture of sugar and zhelfiksa. Pour gradually and constantly stirring. If you just pour the whole mixture, the pectin skomkuetsya and dissolves.
I bring the mass to boil, add remaining sugar and stir until its homogeneity. Now we need to repeatedly bring to boiling and boil for 3 minutes.
The finished jam poured into sterilized jars, capped and 5 minutes is turned upside down.
I give to cool completely and store in refrigerator. Jam is thick and jelly-like.
How to sterilize jars. 3 method
Recipe of strawberry jam with basil
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