No matter who I recommend this recipe to, everyone is thrilled and wonders why they didn’t do it sooner. The result is a delicious jam made from whole berries with an authentic strawberry flavor and aroma.
The Secret of Strawberry Jam –
Tip No. 1: 1:
Wash the strawberries properly. Strawberries absorb water quickly, so they should be washed immediately under running water. It’s best to use a sieve and rinse the berries in portions so that they don’t absorb too much water.
TIP No. 2: WATERLESS CARE.
FOR SOLID MARMEL, WE USE ONLY STRAWBERRY JUICE. COVER THE BERRIES WITH SUGAR AND LET IT DRAW FOR A FEW HOURS OR OVERNIGHT. WE ALWAYS PUT THE SUGAR TO THE STRAWBERRIES IN THE EVENING AND START COOKING IN THE MORNING. THIS CREATES A LOT OF JUICE.
Tip #3:
The right cooking utensils. A wide, flat container is best. This allows the moisture to evaporate faster and the cooking temperature to remain low. We have a special bowl for strawberry jam that cannot be replaced by anything else.
Tip #4: Cook in several stages.
To achieve a beautiful color and keep the berries in shape, the jam should be cooked in batches. After boiling, skim off the foam and let the jam cook for another 1-2 minutes. The more stages of cooking, the better. Three stages are ideal. I once cooked marmalade over three days and it was the best jam I have ever made.
Tip #5: Let the jam rest
. Let the jam cool between batches. The longer it rests, the better the berries absorb the syrup and the thicker it is. For longer breaks, you can store the jam in the refrigerator.
Recipe and ingredients
Strawberries – 2 kg
Sugar – 1 kg (a little more if you like sweet marmalade)
Rinse the strawberries briefly under running water and pat dry.
Cover the strawberries with sugar and let steep overnight.V
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