A great recipe: wild strawberry jam

Strawberries and strawberries grow throughout the territory of our country, and there are many different varieties of them. Among them - wild strawberry , which has small oval-shaped berries of red-violet color. And the flesh of these berries, in comparison with the garden species, is whiter in color, more aromatic and more saturated in taste. Photo of wild strawberry forest you can see below.

It is not for nothing that this delicious forest berry has long been considered a curative from a long time ago. It has been widely used (and is used now) not only for the production of various juices, syrups, jams, kissels, compotes, liqueurs, but also for the manufacture of medicinal infusions.

Berry is rich in vitamins and beneficial minerals. Of the vitamins it contains a large amount of E, B6, as well as niacin and pantothenic acid, and from mineral substances - boron, iron, manganese, copper, fluorine, chromium, iodine, cobalt and others. Also wild strawberry contains fast-digestible carbohydrates, such as glucose and fructose, fiber (about 4%). Due to the presence of pectin (0.7%) in the berries, which has good gelling properties, it is used to prepare various jams and jams. And if you are a lucky owner of a basket with a miraculous berry, then the recipe presented below will surely come in handy. Jam from forest strawberries is not only delicious, but also very useful harvesting for the winter! And to cook it is a pleasure.

Recipe: jam from forest strawberries (cooking)

For preparation we need the following ingredients:

• Wild strawberry - 700 grams;
• Sugar - 600 grams;
• Water - 750 grams.

First, you need to cook the syrup, mixing the water with sugar, to the state of "soft ball". Check it in the following way: in a glass with cold water, drip a little syrup. If after a few minutes a ball can be rolled from the cooled mixture, the syrup is ready.

Disassembled and washed berries should be poured into a pre-prepared syrup and carefully (to preserve the integrity of the berries) all mix.

Cook the jam in one session, for 15 minutes. It can be removed when the foam ceases to form on the surface of the mixture, and the jam becomes darker and thicker. The easiest way to determine its readiness is to drop a little syrup on a plate. Jam is ready if the blob does not spread out. This is a very simple, as you can see, recipe. Jam from forest strawberries must be cooled before being sent for storage. To do this, it should be poured into enameled dishes and wait a bit.

Recipe: jam from forest strawberries (storage)

The finished and cooled jam is poured into glass jars (0.5 l for convenience), taken to a cool room.

From time to time it is advisable to inspect it for any depravity in order to keep the miracle sweet in time. If it is sugared, it is necessary to dilute it with water (125 grams of water per 1 liter of jam), put on fire, bring to the full dissolution of sugar crystals, boil.

To ensure that during storage jam is not covered with mold, it must be poured a thin layer of wax. Then the cans are covered with paper and tied with twine.

Enjoy your tea with a fragrant natural sweetness, prepared with your own hands! And do not forget to send the recipe for jam to your friends - share delicious joy!