Strawberry Jam "Berry"
Strawberry jam with whole berries “Berry” my grandmother taught me how to cook. Granny raised strawberries herself, called her “Victoria”, and maybe these are all childhood memories, but I have never met tastier berries. My grandmother made the jam very thick, the berries looked like transparent and soft candied fruits - bright, red, fragrant. I think this is the secret of her strawberry jam - dry, sweet, all, as a selection, strawberries grew on black soil ...
Not everyone can boast a good harvest, and everyone loves delicious jam. Therefore, I set out to cook “Berry” jam, like my grandmother’s, but in a modern manner. Exit prompted jelly with agar-agar. Today, pectin, agar agar and gelling sugar are affordable and very pleasant additions, ingredients that make life easier for confectioners and home cooks.
In this recipe, I mixed strawberries with a handful of cherries, by the way, it turned out delicious. You can add a little bit of any sweet berries or soft fruits, chopped finely, this will diversify the taste.
- Time for preparing: 1 hour
- Amount: 2 cans of 0.4 l each
Ingredients for Strawberry Jam "Berry"
- 1 kg of strawberries;
- 150 g of sweet cherries;
- 1.5 kg of granulated sugar;
- 2 tsp agar agar;
- 40 ml of cold water.
The method of making strawberry jam "Berry"
Ripe, strong strawberries sorted out - remove the spoiled berries, sepals. Wash thoroughly with cold running water, leave for a few minutes in a colander to let the glass water.
If the berries are picked in their own garden, there is no sand and debris on them, then you can not wash them, it is enough to cut the sepals.
Mix strawberries with granulated sugar. Cut sweet red cherries in half, remove the seeds, add to the bowl. Ripe strawberries, sweet blueberries or some ripe apricots will also diversify the taste.
We leave the berries in sugar for several hours so that they let the juice go. As a result, the sugar melts, a bright scarlet syrup is formed. Now you can start cooking. We put the pan on the stove, over low heat, heat to a boil.
As soon as the jam begins to boil, remove from heat, cool.
Dissolve two teaspoons of agar-agar in cold water, leave at room temperature for 20 minutes.
Put the pot of strawberry jam on the stove again and bring to a boil. Gently shake and shake so that the foam collects in the center of the pan. If you mix the berries with a spoon, then they will not remain whole, turn into jam.
Pour the agar dissolved in water, mix gently, trying not to damage the berries.
We prepare strawberry jam “Berry” with agar for another 5-7 minutes, shake, remove the foam with a spoon or slotted spoon.
Rinse cleaned jars with boiling water, sterilize over steam for 5 minutes. We put the lids in boiling water.
We pack hot jam in warm jars. Until it cools down to 35 degrees (agar stabilizes at this temperature), it will be liquid, and begins to thicken as it cools. Close the cooled workpieces with dry lids tightly.
We store it in a dark and dry place, away from central heating. Such preforms can be stored at room temperature.