Strawberry jam
10 servings
30 minutes
Strawberry jam is a sweet gift of nature that embodies the aroma of summer and home comfort. This recipe originates from Russian cuisine, where jam is traditionally cooked in large copper basins, filling the home with warmth and sweet scents. The bright, rich flavor of strawberries is gently highlighted by sugar syrup, creating a harmony of sweetness and light acidity. This jam pairs perfectly with hot tea, pancakes or fresh bread, filling the morning with joy. It is also used in desserts, cake layers or simply as a treat on a spoon. Properly made strawberry jam preserves the juiciness of the berries, turning them into tender ruby pieces enveloped in thick syrup. A true delight for sweet lovers that keeps the warmth of summer days even in winter's chill.
1
Sort the strawberries, separating the stems along with the calyxes.
- Strawberry: 1 kg
2
Prepare the syrup, remove from heat, and add the berries to the syrup. Gently shake the container to submerge the berries in the syrup, and cook on low heat until ready.
- Water: 0.5 glass
- Strawberry: 1 kg
- Sugar: 1 kg
3
If the strawberries are very juicy, place them on a plate, sprinkle with half the amount of sugar intended for cooking, and leave in a cool place for 5-6 hours. After that, drain the resulting juice, add the remaining sugar to it, and cook the syrup without adding water.
- Strawberry: 1 kg
- Sugar: 1 kg