Traditional recipes

Strawberry jam recipe

Strawberry jam recipe


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Strawberry jam recipe

The strawberries are washed very well in a lot of water, after which we take out their tails. If they are big, we cut them in quarters or halves.

Put the sugar over in a 4 l pot (when it boils, swell it hard), leave it for 5 minutes, then boil it for 10 minutes. Leave it for a few minutes, froth it, put the jam in jars (sterilized) and return (with the base-lid). Leave it like this for 15 minutes, after which we place them normally.

It is kept in the pantry and certainly does not bloom.

Good appetite!!!!


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Strawberry jam

Strawberry jam recipe Color, taste, fragrance, everything in a jar and especially without preservatives!

• Strawberry jam recipe
• 4 kg strawberries (washed and peeled)
• 2 kg of sugar
• Juice from 1 large lemon
• 12 jars / 375ml, sterilized

Strawberry jam recipe

We clean the washed and washed strawberries in a strainer, then if they are big we cut them as the case may be, in two or four. We put them in a roomy pan and well washed, enamelled or stainless steel / tuci. Put the sugar and the squeezed lemon juice over them and leave them for about 1-2 hours, covered with a lid, to leave the juice. Then we boil them, stirring from time to time, writes bucataras.ro.

When it starts to boil, take with a spatula the foam that forms on the surface and mix lightly, but continuously so that it does not stick to the bottom of the pan. After about 30 minutes of boiling, remove with a spoon on a plate and as soon as it cools it will remain hard and bound, a sign that the jam is ready and we can take it off the heat. Otherwise, let it boil for a few more minutes and repeat the test.

In a tray (eg stove), we put a little water (with a finger, so as not to crack the jars from the hot jam) we place the jars next to each other and with the help of a polish and a funnel, we fill the jars, row at a time. On each jar we put a piece of cellophane (it is not necessary, but I usually do, for greater safety) and screw the lid tightly. Immediately after this operation, we turn the jars with the lid down, about 15-20 minutes, to form the protective pojghita. When the jam is cold, we beautify the jars (wipe them on the outside and cut off the excess cellophane), label them and store them in the pantry.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Strawberry jam

Wash the strawberries well and clean the stalks.

Place all the cleaned strawberries in a large bowl with a thicker bottom, suitable for jam, and sprinkle with the juice of 3 lemons, then put all the sugar and the remaining lemon cut into thin slices. Adding lemon slices will give the strawberry jam a special taste.

After leaving the strawberries and lemon juice to penetrate the strawberries for a few minutes, place the pot on the stove over low heat. Soon, the fruit will float in the formed syrup.

When the jam starts to boil, a foam will form on top of it, which must be removed as it accumulates - the impurities contained in the sugar are concentrated in it.

After 45-50 minutes of boiling, remove a little syrup from a plate and check its consistency. If the drops have the appearance of dewdrops and do not spread on the plate, the jam is ready.

Put the hot jam in the jars and close the mouth of the jar immediately. The containers, in which the strawberry jam was placed, turn for 15 minutes with the lid down to create a vacuum, and then turn over in the normal position and cover with kitchen towels to cool for a longer time.


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