How to cook thick strawberry jam: a classic recipe

For many, the harvesting season begins with the preparation of strawberry jam, as this berry appears one of the first on the garden plot. Today we will tell how to make a thick strawberry jam, which is perfect primarily for fillings, toast, and also as a sauce for pancakes and pancakes.

Ingredients
Kitchen tools
Strawberry preparation
Recipe
Cooking tips
How to store jam at home

Ingredients

To prepare you will need:

strawberries - 2 kg;
granulated sugar - 1.5 kg;
half a lemon

Did you know? Strawberries are considered to be a natural aphrodisiac, as they contain high levels of zinc.

Kitchen tools

From utensils prepare:

deep cooking container - for example, a saucepan;
bowl;
colander;
skimmer;
spoon or scoop;
jars with lids (for a specified number of ingredients you need 3 cans of 0.5 liters each);
sealer key if not using twist-caps.

You will probably be interested in reading also other recipes for preparing this delicious berry for the winter.

Strawberry preparation

To start, strawberries need to sort, remove rotten, crumpled and unripe berries. It should be very well and gently rinse it in a colander and allow to drain water.Then dry the berries on a towel spread, and then remove the stem. Prepared strawberries to weigh and measure the required amount.

Did you know? Experienced housewives who have tried more than one way know how to cook thick strawberry jam, and use additives like quittin and pectin for this purpose.

Recipe

So, the recipe for making thick strawberry jam with whole berries includes the following steps:

Berries put in a pan, cover with sugar. You should leave them at about 6 o'clock, so they let the juice.
Put the saucepan with strawberries on medium heat and bring to a boil, stirring occasionally. Boil the berries for 10 minutes, the foam that appears, remove the skimmer.
Put berries in another container. And continue to boil down the syrup for about an hour.
Wash jars and sterilize them.
Add lemon to the thickened syrup, chop it up finely and continue cooking for an hour, stirring occasionally.
Then add berries to the syrup, reduce the heat to minimum and cook for another 1 hour.
Arrange the jars hot, roll up the lids, turn upside down and leave until cool.

Important! We recommend placing a container of strawberries in the refrigerator, as it can ferment in a warm room.

Cooking tips

Here are some tips on how to make the most delicious strawberry jam:

It is best suited for cooking enamelware. In an aluminum container, an oxidation reaction occurs, and in a stainless steel container, jam acquires an unpleasant, specific flavor.
For agitation, you should choose a wooden or silicone spatula.
Strawberry billet can be given a special savory taste, adding vanillin, ginger or mint.
There is an alternative way to thicken strawberry jam, avoiding such a long cooking. Add “Zhelfix” to a small amount of sugar, pour into the berries and boil them immediately, then add the rest of the sugar and cook for another 5 minutes.
To check the syrup is ready, drip it on a saucer. If the drop does not spread, then it is ready.

Important! Do not digest the syrup, it should not get the caramel color and the smell of burnt sugar.

How to store jam at home

If the banks were well sterilized and then tightly closed with lids,so that oxygen is not supplied to the jam, it can be stored for several years. Keep it better in a dark cool room. But do not put it in the fridge or on the balcony.

Learn how to make blanks of viburnum, blueberries, cranberries, apricots, gooseberries, sea buckthorn, yoshta, cherries, apples for the winter.

At very low temperatures, it can be sugared. Thanks to this recipe with step-by-step photos and recommendations, thick strawberry jam will delight your household all winter.