Home-cooked recipes: how to cook thick strawberry jam

Strawberry jam is great in all sorts: a liquid, bright red, as if thoroughly shined by the sun, and thick, burgundy-brown, more reminiscent of jam. The first has advantages in the form of a larger number of preserved vitamins, and the second is great not only with tea, but also on a sandwich, like filling into pies or decoration for desserts.

Jam with special technology

How to cook a thick strawberry jam, if you do not have a lot of berries, but are they large? We proceed as follows: the original products are washed, cleaned, and moved. Berries are cut with a knife into parts (plates). The thinner they are, the more uniform the welded mass will be. The prepared raw materials are filled with sugar (for 0.5 kg of berries 200-250 g of sugar are taken) and sent for three hours to the refrigerator to extract juice. Then in a broad basin with a thick bottom put on the fire. This is the first step in how to weld a thick strawberry jam. The syrup boils, the fire diminishes, then the berries are cooked for about an hour. Be sure to prevent the jam from burning. By the way, the thick bottom makes it possible to warm up the pelvis evenly.

After an hour, pour 2 tablespoons of lemon juice into your preparation. It will enhance the aroma of the final product, prevent it from becoming cloying and protect the jam from sugaring. Fire add a little to make everything boil. If you want, then you can grind the berries blender to a homogeneous consistency. Once again, boil for 10 minutes. Everything, you can roll up. This is one of the ways how to cook a thick strawberry jam.

Strawberry jam ordinary

Prepare this delicious and fragrant winter stock can be a little different. However, it takes a lot of sugar, about 1: 1 or slightly less. Berries are of medium size and small, ripe, strong. Wash them, clean them, sprinkle with sugar so that the strawberries are completely hidden under its layer. Cover and leave in a cool place. Before boiling a thick strawberry jam, you need to have enough juice in the cup for syrup. After all, water will not be added to it. After 4 hours, place the workpiece on the fire. As soon as the brew starts to heat, stir to allow sugar to sink to the bottom and dissolve. Once the jam starts to boil, put in the remaining sugar. Continue stirring and taking off the foam. If it boils too much - turn off the fire, cover it with a lid, from time to time, look whether the process of thickening is going on. Those who doubt their skill and do not know how to make strawberry jam, one can advise: if the berries are evenly distributed on the surface in the pelvis, they do not spread and do not lose their form - that means it is ready, it can be rolled. This method of verification is good in the case when the strawberry jam is prepared for the first time, how much to cook it, the hostess does not really know. The product is poured hot into clean, sterile cans and closed with tin lids.

Culinary books for thickening are advised to use gelatin, pectin or agar-agar and other substances that convert liquid into jelly. Indeed, they become good assistants if there is too much liquid in the final product. However, if you keep the right technology, they will not be needed for your strawberry jam.