Who does not like toasts with delicious jam, he is on a diet or has contraindications to the use of sweets. Unfortunately, despite the fact that industrial concerns offer many different options, they cannot compete in quality with homemade products in quality. The recipe for strawberry jam is very simple, although it has a huge number of cooking methods. You just need to choose the one that suits your taste.
Chocolate Strawberry Jam Recipe
To make such a treat, you need a minimum of ingredients:
- a kilogram of berries (ripe, without leaves);
- as much granulated sugar;
- citric acid (half a teaspoon for everything);
- chocolate (any to taste, just one tile of standard weight).
Washed berries should be put on the bottom of a large pan, sprinkled with sand. And just clean until morning in a cold place. During this time they will give juice, in which they will languish later, turning into strawberry jam. The recipe is simple in that it does not require complex manipulations. In addition, berries can be used and crushed, and not just large and whole. In the morning, pan the lid and put on a slow and low fire. Strain the berries for 20-25 minutes, not allowing to boil. After the allotted time, you just need to add a lemon, stir and cool everything. Only then do they interfere with grated or broken into small pieces chocolate. This recipe for strawberry jam allows you to add any other ingredients additionally. For example, also currant berries or lingonberries at the very end. This will give a special piquancy.
Strawberry Jam Recipe: Classic in Simplicity
For one liter of jam, not many ingredients are required. And, above all, the berries themselves. Any ripe will do. Crumpled or whole, large or small - it does not matter. Just one kilogram. And the same amount of sugar. Instead of citric acid, you can use a useful alternative - in fact, the lemon itself. Having decided how to make strawberry jam, prepare a thick-walled pan. The deeper it is, the higher the guarantee that the mixture will not run away anywhere during cooking. Load everything except the lemon on the bottom of the bowl, remember carefully and leave it alone. As soon as the strawberries give the juice, you can start cooking. On low heat, under a tight lid. Only about an hour and a half. Then lemon juice or finely chopped pulp is added. Your jam is ready. You can eat it right away, or you can roll it in jars for the winter. The smaller the volume, the greater the likelihood that it will not stand idle for a long time and will be eaten. Rolling cans, you can not worry about the shelf life. Lemon juice acts as a natural preservative.
The classic recipe for strawberry jam has one feature. The consistency of the finished product should be like a store. Check it out easily. Just drip a little jam while cooking on a plate. If it is separated simply, without then reconnecting (like jam or another liquid product), then everything is ready and the stove can be turned off. If not, you will have to sweat a little more at the burner with a cook at the ready. Enjoy your tea party with delicious homemade jam.