How to cook strawberry jam correctly so that the berries remain intact: recipe

To preserve strawberries for the winter, you can not only freeze them, but also make thick homemade jam. It is important that you do not use thickeners or gelatin in the cooking process. Here you need to know the exact proportions of strawberries and sugar, and it is better not to remove the foam during the cooking process.

Food blogger Lilia with the nickname lileklilek2 shared a recipe for thick strawberry jam on her Instagram page, in which the berries remain intact.

Ingredients:

• strawberries - 3 kg
• sugar - 3 kg
• citric acid - 0.5 tsp.

Method of preparation:

1. It is better to start cooking in the evening. First, wash the wormwood and peel the stems. Put the berries in a sieve to drain the excess water.

2. Next, pour 2 kg of sugar over the strawberries and leave them overnight.

3. In the morning, put the container with strawberries on the fire and bring to a boil. After that, leave it in the evening to let the berries cool completely.

4. In the evening, take all the strawberries out of the syrup, and put the syrup itself on high heat and bring to a boil.

5. Put all the strawberries back into the hot syrup and leave them overnight.

6. In the morning, put the container with strawberries back on the fire, let it boil well and cook over high heat for 8-10 minutes. Immediately turn off the heat and add the rest of the sugar, mix everything well.

7. At this stage, you can pour the jam into sterile jars and roll up the lids. Done!