What you need to know
Strawberry forest absorbs huge amounts of vitamin C, b and E. It is incredible rich in minerals needed by the body. Garden varieties of strawberries are less useful, but more often used when cooking jam. That's because this berry is easier to collect, it is larger and, consequently, the time provarivanija this fragrant dessert is shrinking, retains more vitamins.
Berries collected for jam, should be ripe, no rot. It is advisable to rinse under cool running water. Sure they need to sort out by removing the leaves, the stalk. Of course, a variety of berries should also be suitable: white (banana) strawberries will not work, much better it turns out jam from the usual, classic varieties ("roschinskaya", "Saxon", "Goralka", etc.).
Sometimes strawberries have bitterness. To get rid of her, at the last stage of cooking (for 5 minutes till the end) you can add a few drops of lemon juice (1 g per 1 kg of raw berries).
How to cook jam
You should have a clean, dry cans of 0.5 liters or 1 liter. In such quantities strawberry jam is always welcome. Then, you can start preparing the berries themselves. Based on 1 kg of fresh strawberries takes one and a half kg of sugar (a little more if berries are sour). Then in a vessel, where the jam will cook, covered with layers of berries and sugar and left for 5 hours so that the strawberries juicy. Juicy fragrant mass is formed before the cooking process, will ensure the preservation of the useful properties of strawberries, because it will reduce the cooking time of the jam.
After the required time, the resulting mass is necessary to put on the heat and bring to a boil, stirring occasionally so that the sugar does not burn, and dissolve it carefully. Also do not forget to remove into the bowl with the foam. When the jam is boiling, it is removed for 15 minutes with fire, and then brought to the boil in the same way 4-5 times, depends on the required consistency. The longer cooked, the more flavorful it becomes similar to zagustevanii sherbet.
To preserve the desired flavor and rich taste, the jam should pour into banks, while it is still hot. Then banks can briefly conceal, but can be left to cool to room room temperature.
It is such a simple recipe, but with some features and details will allow you to prepare the most useful jam from strawberries.