Strawberry jam for winter

Step-by-step cooking

1. Step 1:

   

   How to make strawberry jam for winter? Prepare the products according to the list. It doesn't matter what kind of strawberries you take: from the store, from the forest or from your own garden. The main thing is that it should be fresh, fragrant, whole berries. And this is a bouquet of strawberries for your mood!))

2. Step 2:

   

   Carefully sort the strawberries, remove the stalk and leaves. Remove all the crumpled and spoiled berries, but you can leave the unripe, greenish one / it will not spoil the jam/. This is the most tedious and long process, but pure berry is better for jam, so sort it out! Then rinse the strawberries gently under running water / I put some berries in a colander and pour a weak pressure of cool water from the shower watering can /.

3. Step 3:

   

   Let the water drain and immediately pour it into the cooking basin. Alternate layers of berries and sugar (I divide the berry into two basins; I put no more than 2 kg in the basin, so it's more convenient to cook; I immediately add 1 kg of sugar to the basin). Then leave the berry at room temperature until the juice is released, for about 2-3 hours. Then put the basin on the stove.

4. Step 4:

   

   Turn on the low heat first and gently stir the berry. After the sugar has completely dissolved in the released juice, increase the heat to medium and bring to a boil. At the same time, foam will begin to stand out. Gently mix the jam, let the mass boil twice, stirring the berry each time for uniform heating.

5. Step 5:

   

   Remove the bowl with strawberries from the stove, drive the foam into the center and remove it with a spoon. To do this, I gently shake the pelvis right-left, forward-backward. But do it very carefully, because it's easy to get burned, be careful!

7. Step 6:

   

   Add the remaining sugar to the hot jam and stir well until completely dissolved. Allow the jam to cool completely and infuse for 3-4 hours. Then repeat the boiling steps twice. After the third boiling, at the end of cooking, add citric acid to the jam, remove the foam.

8. Step 7:

   

   Prepare glass jars: rinse them with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, spread out the lids. Turn on the oven at 150 degrees, after reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For me, this method of sterilization is the most convenient, but you can sterilize cans in the microwave or steamed.

9. Step 8:

   

   Pour the hot jam into dry, still warm sterilized jars. Twist the jars of hot jam immediately, wipe clean and, turning over on the lid, let cool. Store the jam in the cellar or refrigerator. It can be stored for up to two years.

10. Step 9:

    

    That's such a bright and beautiful strawberry jam turns out! Have a nice tea party!