Strawberry jam

Without a shadow of doubt or exaggeration, you can call strawberry jam the most delicious and useful treat that can be made from berries in our latitudes. No other jam can match strawberry in taste, aroma and even more useful properties. Forest strawberries are considered a real treasure of vitamins, the fruits of the plant are enriched with a record amount of vitamin C, as well as carotene, salicylic, apple and citric acids. In addition, a large amount of iron was found in the composition of strawberry.

Compotes, preserves and jams are boiled from strawberries, juices and syrups are also made. In the East, strawberries are called the "queen of berries, " because the chemical composition of the plant contains an unprecedented amount of vitamins, as well as biologically active substances of natural origin. Scientists have not yet fully studied and uncovered the chemical composition of the berry, so we can say that the nature of some of the beneficial properties of strawberries remains a mystery. Strawberry jam has been prepared in Russia since ancient times.

Strawberry jam has always been among the obligatory preparations for the winter. It's all about the beneficial properties of strawberry jam. This sweet and vitamin treat is able to support the human immune system and prevent colds and viral diseases. In the old days, strawberry jam was used not only as a cure for colds, the laxative and antimicrobial properties of the product are known. The constant consumption of strawberry jam contributes to the improvement of digestive and metabolic processes.

Recent studies have revealed positive effects of strawberry jam in hypertension and a number of other diseases. Strawberry jam is not difficult to cook at home, but simple rules should be observed. Otherwise, you will get digested strawberry jam, the berries in such a product will be solid, and the syrup is cloying sweet and tasteless.

In strawberry jam, the balance of sugar must be observed. Many hostesses believe that if you do not put a large amount of sugar in the jam, the jam will begin to roam. This statement does not correspond to reality, since fermentation does not trigger a small amount of sugar, but a violation in the process of making strawberry jam. We offer you a classic recipe for strawberry jam.

To make strawberry jam, you need one kilogram of berries and half a kilogram of granulated sugar. By the way, the calorie content of strawberry jam depends on the compound ingredients of the product. The average calorie content of strawberry jam is 219 Kcal per 100 grams of sweetness. However, you can reduce caloric values ​ ​ by using less sugar or honey.

Some will say that with a small amount of sugar, strawberry jam will be tasteless. Believe me, this is not the case, especially if you seriously approach the selection of berries for strawberry jam. It is better to use wild strawberry berries for jam. It is better to cook no more than 3 liters of strawberry jam at a time. So, we go through strawberries and rinse them thoroughly. Pour water into the pan and put it on fire when the liquid boils, pour strawberries.

You need to cook strawberry jam for about half an hour, periodically not forgetting to stir the product. Strawberry jam is considered ready when the berries darken and foam stops forming. The finished jam must be divided into pre-sterilized jars and covered with a lid. On a cold winter evening, open a jar of strawberry jam and feel the aroma of the summer forest, in which the "queen of berries" of strawberries grows.