Strawberry Jam Recipe
Spring means strawberry time. Countertops with the scent of strawberries, plates decorated with strawberries, cakes, and all recipes including strawberries are always a reason for happiness. Considering the cute and cute appearance of strawberries and their fragrant scent, it is impossible not to admire the power of nature once again.
The price of the strawberries, which has recently taken its place on the counter, is not very suitable for making jam yet, but they will be able to take their place in huge jam pots in a few weeks. They will be able to bring their delicious scents and flavors to our breakfast tables. Moreover, it is possible to spread the flavor of these strawberries throughout the year. Do too much, keep it in your jars, come on! If the toasted bread is also ready, a delicious strawberry jam recipe comes.
-4 kilos Strawberries
-2 kilos of sugar
-1 teaspoon margarine or butter
-Half a lemon juice
How to make
First, Strawberries are sorted, leaves are cleaned and washed beautifully.
Put half of the pot in it and spread half of the sugar evenly.
The remaining strawberries are also placed and the remaining strawberries are spread equally.
The jam is kept in a closed, cool place for 1 night to release its own juice that will give flavor.
Strawberries that are released from the water are taken to the stove and boiled over medium heat.
When it starts to boil thoroughly, it is taken into the smallest eye and it is boiled slowly on low heat and left to cook.
It must be mixed from time to time.
In the first place, I recommend you not to leave your head too much, to be controlled. Jam needs to cook slowly for a long time. Never close the lid while cooking.
When the strawberries soften and gradually start to become jam, a little bit of fat is added to make the foam go and cook, so that there is zero foam. There will be no trouble who may not want to put it.
In this way, after boiling for 5-10 minutes, lemon juice is added to the consistency, which begins to decrease gradually, and it is boiled for another 5-10 minutes.
Because it leaves a lot of water, it will still be a little dark juicy, but since we add lemon juice, be careful not to absorb the water too much by calculating that it will cool when it cools. But do not turn it off before it reaches full consistency.
After the jam, there should never be hot water, especially when it is filled in dry clean jars.
Then it is tightened with a dry cap and turned upside down.
It is ready when it cools down.
You can keep jams that have kept the lid for a long time. If you are going to consume it immediately, put it in jars before it cools down and never close the mouth, or it will become moldy.
If you want, you can make the desired half size. But it's already falling down from half and you should do it by calculating. The more you make it, the better it will release water, so it is better to cook it together, its consistency, everything will be full.