Jam it is considered to be the jellylike weight which contains boiled whole berries or their pieces in syrup. A basic element of jam – the pectin capable to provide jellylike consistence. Strawberry because of a small amount of pectin very badly gives in to jellification, but, nevertheless, there is a way of preparation of strawberry jam thanks to which it is possible to enjoy this magnificent delicacy.
It is required to you
- Strawberry – 1 kilogram;
- granulated sugar – 700 grams;
- black pepper – 2 tablespoons.
Instruction
1. Carefully wash up strawberry, clean from leaves, cut on small pieces or miss via the meat grinder, place in a cup in which you will cook then jam. Fill up berry with granulated sugar and leave for 3-4 hours that strawberry started up juice.
2. When strawberry gives juice, put it on small fire. You cook, periodically accurately stirring slowly with a wooden scapula, and removing the formed skin. An hour later add pepper and continue to cook jam to desirable consistence.
3. For receiving strawberry jam of more dense consistence add to it during cooking a pectinaceous basis. In house conditionsprepareits it is very simple. It is necessary to weld 750 grams of a gooseberry in 1 liter of water and to filter. Add this syrup to strawberry jam on 200 milliliters on 2 kilograms of berries. Pectin can be bought also in shop in bags on which the instruction for application is in detail described.
4. Remove jam from fire and spread out in banks and densely close. Capacity for long-term storage of jam has to be sterile. For this purpose sterilize banks: carefully wash out, drench with boiled water, dry and if necessary calcinate in a hot oven.
5. If you aren't going to store jam long, then it is possible to spread out it in clean banks and to put in the fridge.
6. Bright, dense, juicy and madly tasty jam turns out!