The recipe for strawberry jam: a simple classic

Who does not like toasts with a tasty jam, he is on a diet or has contraindications to eating sweet. Unfortunately, despite the fact that industrial concerns offer many different options, they can not compete in quality with domestic preparations. The recipe for strawberry jam is very simple, although it has a huge number of cooking methods. You just need to choose the one that suits your taste.

The recipe for strawberry jam in chocolate

To make such a delicacy, you will need a minimum of ingredients:

• Kg of berries (ripe, without leaves);
• The same amount of sugar;
• Citric acid (half teaspoon to all);
• Chocolate (any to taste, only one tile of standard weight).

Washed berries should be placed on the bottom of a large pot, sprinkled with sand. And just clean it up in the morning in a cold place. During this time they will give juice, in which they will languish, turning into strawberry jam. The recipe is simple in that it does not require complicated manipulations. In addition, berries can be used and crumpled, not just large and whole. In the morning, the pan should be covered with a lid and put on a slow and weak fire. Toss the berries for 20-25 minutes, not letting the boil. After allotted time, you just need to add lemonade, stop and cool everything. Only then they interpose grated or broken into small pieces of chocolate. This strawberry jam recipe allows you to add any other ingredients in addition. For example, also berries of a currant or cowberry at the very end. This will give a special piquancy.

The recipe for strawberry jam: a classic in simplicity

One liter of jam requires not too many ingredients. And, above all, the berries themselves. Any ripe will do. Minty or whole, large or small - it does not matter. Only one kilogram. And the same amount of sugar. Instead of citric acid, you can use a useful alternative - actually, the lemon itself. Deciding how to make a strawberry jam, prepare a thick-walled pot. The deeper it is, the greater the guarantee that the mixture will not escape during cooking. All except the lemon, load the bowl on the bottom, carefully remember and leave alone. As soon as the strawberry gives juice, you can start cooking. On low heat, under a tight lid. Only about an hour and a half. Then add lemon juice or finely chopped pulp. Your jam is ready. It can be eaten immediately, but can be rolled in jars for the winter. The smaller the volume, the greater the probability that it will not remain open for long and will be eaten. Rolling cans, you can not worry for the period of storage. Lemon juice acts as a natural preservative.

The classic recipe of strawberry jam has one feature. The consistency of the finished product should be like a store. Check it out easily. Just drop a little jam during cooking on the plate. If it is divided simply, without joining back (like jam or another liquid product), then everything is ready and the plate can be turned off. If not, then you'll have to sweat a little more at the burner with the cooker at the ready. Enjoy your tea with a delicious homemade jam.