Strawberry jam recipe
Preparation Strawberry jam:
I don't usually make jam or jam . For how much I eat and only I :)) I get the jars received from my mother or mother-in-law. :)))
Last year I made strawberry jam , this year I said to make jam , these being the exceptions that strengthen the rule, as they say.
To tell you the truth, I didn't know exactly what the difference was between jam and jam. In the end, arriving at Maniacu ' via Gabi :)) I understood that it would only be about consistency, at the jam the fruits remain whole. The amount of sugar differs depending on how sweet the fruits are and (obviously!) Everyone's preference. Although I also found recipes with a 1: 1 ratio, I preferred less sugar, so I used ~ 500 g of sugar for 1 kg of strawberries.
Strawberries well washed and cleaned of tails are boiled over very low heat. At first we mix very little, until it leaves its juice. When the juice left by the fruit has dropped by about half, add the sugar and mix lightly with a wooden spoon, so as not to crush the fruit. From time to time we clean the foam from the surface and mix lightly so that it does not stick to the bottom of the pan.
Boil the jam until you get the desired consistency. In order to realize the consistency, we take it out a little from time to time on a plate, because when it cools, it thickens quite a lot.
Being for current use, I didn't complicate myself with jars, with sterilization… But, for those who want to keep the jam longer, put it hot in jars, staple it and let it cool.
Isn't that complicated? :))