Spring is ideal for making various jams. Strawberry jams are certainly one of the most popular. Fine homemade strawberry jam is a real pleasure no matter how you serve it. The pieces of this fruit that are in it give it an enticing taste and a nice texture.
Strawberry jam is perfectly complemented with many dishes and desserts.
There is definitely something special about strawberry jam. Although the plum one is probably the most popular, this one is right next to it for its full and enticing taste. It can be made in different ways, and this time we bring you a recipe with the basic ingredients used to make this jam. Of course, according to your own taste, you can add various other ingredients such as, for example, vanilla sugar, but these are variations that you will easily fit into the basic recipe.
Strawberry Jam Goes in all Combinations
One of the important lessons involved in making strawberry jam is whether to chop the strawberries or leave them in pieces. The decision on this depends first of all on your taste and what kind of jam you prefer. We decided to leave the strawberries in pieces because it gives a special charm to every jam, but it also looks fantastic in various fillings.
This time we decided to serve strawberry jam with dark pancakes. The final result is really excellent. The pieces of strawberries inside the jam are a juicy complement to the pancakes. Their fruity taste lingers in the mouth for a long time. Simply put, you can’t go wrong with this jam no matter how you serve it. It will go perfectly with butter spread on bread, but also on various cakes. When the strawberry season is over, this jam will remind you of the taste of this fruit. Just make sure you make enough of it because every jar will disappear very quickly.
Enjoy!
Strawberry Jam
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Loading...Ingredients
- 4 kg of strawberries
- 1.5 kg of sugar
- 3 bags of jelly mass
Instructions
Wash the strawberries and remove the stalks.
Cut the strawberries into pieces of the desired size.
Transfer the strawberries to the container in which they will be cooked.
According to the instructions on the jelly mass, mix 6 tablespoons of sugar with the jelly mass.
Turn on the stove.
Add the mixture of sugar and jelly mass to the fruit and mix constantly.
If foam forms on the surface, it should be removed.
When the fruit boils, add the rest of the sugar.
Cook for another 3 minutes on high heat, stirring constantly.
Wash, dry and sterilize the jars in an oven heated to 150 degrees for 10 minutes together with the lids.
Pour the finished hot jam into jars and cool well.
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