Strawberry jam - 11 cooking recipes

To make homemade strawberry jam for the winter, you will need good garden fruits, collected on a sunny, dry day. This way there will be less unnecessary water, more energy and benefits in the finished product. First, the “harvest” is sorted and thoroughly washed in running water (low pressure is needed so as not to damage the smooth glossy surface) and dried. Remove the stalk and leaves. There are special tweezers for this, but it will work just fine with a small sharp knife. Cover with sugar overnight (the first granulated sugar is half as much as the berries). When the juice comes out, put it on the fire and add a little more sugar. It boiled, collected the foam, waited 5 minutes, set aside and left for 8 hours. We cook this way several times, the total volume of sweetness is equal to the initial mass of strawberry “raw materials”. Mint and basil, vanilla, and saffron are added to this winter dessert. It is prepared at home with gelatin and pectin, and also with peaches. Served with croutons and ice cream, put in pies, pies, muffins and dumplings, morning oatmeal and children's milk porridges (especially semolina and rice), sponge cakes and rolls. And just for tea – strawberry jam sounds wonderful and delicious everywhere.