Strawberry jam with sugar

Delicious jam must be in your refrigerator! I tried strawberries for the first time when I got into the Estonian forest. There was a lot of all kinds of food – berries. Small bright red berries were seductively blushing in the grass. They taste sour, but they are good in jam! I was convinced of this when my grandmother cooked strawberry jam. This is her cooking recipe, which I want to share with you.

Varvara

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 57 g

232 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 10 h 40 min

Step 1:
The berries need to be carefully sorted out – removing the rotten ones, rinse and carefully remove the stems.
Step 2:
Put them in a wide bowl. Sprinkle well with sugar. And then send the dish with strawberry mass for 9-10 hours in a cool place. The berry will release juice during this time, and then it will be cooked in it.
Step 3:
Put the berries in a bowl prepared for cooking,
Step 4:
And bring them to a boil. Strawberry is a tender berry, so we cook it for about 25 minutes on a small flame. Do not forget to shake the bowl from time to time and remove the foam from the jam all the time.
Step 5:
After the jam is cooked, we will decompose it into dry sterilized jars. But that's not all. The jars should be put in a saucepan with water, the temperature of which will be similar to the temperature of the jam, and heat the water to a boil. We sterilize liter cans for 20 minutes, and half-liter cans for 10 minutes.
Step 6:
Then you need to close the jars with a key, cool to room temperature. But it is desirable to store the jam in a dark, cool place.