Strawberry jam is very aromatic and has many health benefits. Each housewife has her own unique recipe. Many women make strawberry jam every summer to pamper themselves with a natural and healthy dessert in winter.

It is added to pies, buns and other baked goods. So, we offer you some tried and tested recipes.

Unusual combination

Many chefs are always looking for or coming up with recipes to find an original taste. They add a variety of fruits, berries, herbs, spices and even alcohol. With their help, unique tastes are obtained, which are subsequently sold in expensive restaurants. So is strawberry jam. The recipes for this dessert are not only unique but also varied.

This berry goes well with many foods. For example, strawberries with chocolate are very unusual. Children will be happy to use it. It is advisable not to offer this dessert to the baby until the age of three, so as not to cause allergies.

Strawberries with liqueur or mint add a unique piquancy. It is not only tasty but also refreshing. Nobody can refuse such a dessert. An equally tasty delicacy is strawberry jam. Its recipe can be very original. It all depends on the addition of certain spices.

Strawberry jam with almonds

Have you ever tried this combination? The taste is unusual. So try making one serving first. If you like it then continue. After all, if you cook strawberry jam for the winter, and even with nuts, your household will be very grateful to you.

For this recipe you will need:

1. Strawberries - 1 kg.
2. Almonds - 85-100 g.
3. Sugar - 800-850 g.

Rinse the berries, remove excess (tails and rotten parts). Now you can add sugar. Let it stand for half an hour to extract the juice.

Meanwhile, peel the almonds. To do this, pour boiling water over the nuts for at least 5 minutes. Now the skin will peel off quickly.

When the strawberries are infused, mix them with the nuts and cook over low heat. When boiled, cook for no more than 15 minutes. Arrange immediately in the jars (it is impossible for the jam to cool) and roll up.

Housewives call such strawberry jam "five minutes". It is easy to make, and the taste, like the aroma, is simply unforgettable.

Strawberry jam with rum

This dessert is delicious. Alcohol is felt in it, but the combination with berries is amazing. For this you need the ingredients:

1. Sugar - 1500 g.
2. Water - 0.5 cups.
3. Strawberries - 1 kg.
4. Rum - 50-70 g.

Rinse the berries. Cut off those that have deteriorated. Separate 750 g of sugar and fill it with half a glass of water. Simmer for 3 minutes to form a syrup. Fill all the strawberries with them. Now you can leave the berries for about 2-3 hours to get as much juice as possible.

When the strawberries are infused, add the remaining 750 g of sugar and cook over low heat for 5 minutes. Time the time from the moment of boiling. Leave it on for 5-6 hours. After the time has passed, put it on low heat again for 5 minutes. Cooked and set again for 5-6 hours. Now set the jam to boil for the last time for 4 minutes. Now you can add rum. Let it boil with alcohol for no more than 5 minutes. Without waiting for cooling, roll up quickly.

The hostesses usually stretch out such jam for two days. Yes, the preparation is long. However, when you try it, you will realize that it is worth it.

Add ginger and rhubarb

This is a very unusual strawberry jam. The recipe is simple, but the taste is spicy. You will need ingredients:

1. Strawberries - 1 kg.
2. Rhubarb cuttings - 1 kg.
3. Ginger root - 1 pc.
4. Sugar - 2 kg.
5. Water - 1 tbsp.

We wash the strawberries and clean the rhubarb from unnecessary skins. The berries must be cut in half. If they are very small, then don't. Chop the rhubarb very finely and mix with the strawberries.

Now fill everything with one glass of water and put on low heat. When it boils, boil for 10 minutes. It is necessary to constantly interfere.

After ten minutes of cooking, put the ginger root whole (then you need to get it out) and gradually cover with sugar. Do not forget to constantly stir, because if the jam burns, then all your work will be lost.

When all the sugar has been added, boil the strawberries for 5-7 minutes and set aside for 8-10 hours. So repeat 2 more times. When you put the berries to boil for the last time, remove the ginger, boil for 5 minutes, quickly put in jars and roll up.

Strawberry jam with mint and lemon

This dessert goes well with any pastry. Do you want to make such an original strawberry jam? A recipe that has refreshing notes is sure to please.

To prepare it you will need:

1. Berries - 2 kg.
2. Mint - 20 leaves.
3. The zest of two lemons.

We sort out the berries, cleanse the excess and cover them with sugar in order for the juice to stand out. In the meantime, you need to wash the lemons well and grate the zest. Do not remove the pulp itself far, but chop it very finely, you will need it a little later. Wash the mint. You can cut it. However, many housewives leave the leaves intact.

Now you can put the strawberries on a slow fire. As soon as it boils, add the zest, chopped lemon slices and mint leaves. Cook for no more than 15 minutes. Then leave it on for 8-10 hours. Then boil it 2 more times in the same way. Roll up immediately.

Strawberry jam

When making thick jam, you need to take a 1: 1 ratio. That is, for one kilogram of sugar, the same amount of berries. First, take 500 grams for a sample. Put sugar in strawberries and leave for 8-9 hours, you can overnight.

In the morning, put the berries on low heat and cook. Stir gently to keep the strawberries intact. From bottom to top, not vice versa. It is necessary to stir frequently. After all, because of the sugar, the jam burns. As a result, the smell is bad, dishes and mood are ruined.

When the jam has boiled, cook for 10 minutes and leave for 4 hours. Many housewives claim that for a thicker jam, it is necessary to boil the berries 5-6 times for 10 minutes. That is, it should take you 2 whole days.

Strawberry jam with lavender

How do you want to try them in the cold season, when there are practically no fresh berries. Therefore, many housewives roll up strawberry jam for the winter in different versions.

To make this dessert, you will need:

1. Berries - 1 kg.
2. Water - 0.5 tbsp.
3. Sugar - 1 kg.
4. Dried lavender - 70 g.

Lavender needs to be insisted. To do this, pour boiling water (100 ml) over it for 15-20 minutes. Now you can strain. Cover the berries with sugar, let it infuse for two hours. Then pour the strained lavender into the strawberries and cook for 15 minutes. Roll up immediately.

Since it is cooked quickly, many housewives also call this strawberry jam “five minutes”.

Strawberries with gooseberries

Anyone who has ever tried such a jam considers this recipe amazing. You will need:

1. Gooseberry - 0.7 kg.
2. Strawberries - 1 kg.
3. Sugar - 1.5 kg.
4. Water - 1 tbsp.

First rinse the gooseberries and remove any small tails. Since it takes a long time to cook, pay more attention to it. Boil the sugar syrup with water. Pour them over gooseberries and cook for 20 minutes. It is necessary to stir every 2 minutes. Try it: if soft, then ready.

Pour strawberries into gooseberries and boil for 15 minutes. Now you can roll up. This recipe is quick and the taste is unusual. Try it and you won't regret it. If you want a delicious strawberry jam, try to stick to the recipe as much as possible. Then you will definitely succeed.

Now you know several options for how to make strawberry jam. However, there are many secrets that not all housewives know about. Pay attention to the pot first. After all, the taste and quality of the dish depends on it. In enameled dishes, jam very often burns. Therefore, aluminum is best suited.

If you want to make strawberry jam with whole berries, you need to take them the same size. For example, too large will quickly turn into porridge, but small will remain almost unchanged.

If you constantly remove the formed foam, the jam will not only be tasty, but also beautiful.

If you add a little sugar, a jar of berries will not last until winter and will quickly deteriorate. This is a very important secret used by many experienced chefs. Before rolling the jam, put 0.5 teaspoon of sugar in the jar. This will make the product last for a long time.

The tastiest jam comes from the first harvest. For example, late berries give off a herbal taste, and they do not have a pronounced aroma, like the early ones.

Sometimes strawberries give off bitterness, so many cooks advise to always add raspberries. There is an opinion that it takes away an unpleasant taste. Therefore, it turns out strawberry jam without bitterness.

Earlier it seemed to me that making wild strawberry jam - the most delicious and fragrant berry in the world - is a terrible blasphemy and a crime. The most correct thing is to eat it in handfuls right in the forest “without leaving the cashier”, enjoying the great taste and stocking up on vitamins for the coming long winter. But over the years, it became much more interesting for me to collect strawberries in a jar and bring home a rich catch, and not eat them straight from the bush, returning empty-handed. Well, at home, some of the freshly picked berries usually go to the daughter, and the rest go to baking or harvesting for the winter.

Wild strawberry jam, unfortunately, is quite rare in stores and is indecently expensive, and it comes out practically for nothing from berries picked with their own hands. In addition, it has a lot of useful properties, namely, it strengthens the immune system, prevents colds and accelerates recovery, gently cleanses the gastrointestinal tract and improves its work, and also improves the condition of blood vessels and helps to reduce blood pressure.

Today I want to show you how to make delicious and very aromatic strawberry jam using sugar syrup. This technology makes it possible to obtain a product with whole firm berries and a large amount of thick saturated syrup. During the cooking process, strawberries undergo a short heat treatment, which allows them to preserve more taste and various useful substances in the berries.

Strawberry jam, cooked according to this simple recipe, turns out to be unusually tasty, rich and aromatic and is ideal for tea drinking during the cold season. It can be eaten neat or with a slice of white bread, or added to cereals, yoghurts, or cottage cheese as a substitute for sugar. Whichever option you choose, homemade strawberry jam is sure to bring a lot of benefit and pleasure to you and your loved ones!

Helpful information

How to cook strawberry jam for the winter - a recipe for thick and fragrant wild strawberry jam with step by step photos

INGREDIENTS:

• 1 kg wild strawberry
• 1.7 kg sugar
• 300 ml water
• a pinch of citric acid (2 g)

COOKING METHOD:

1. In order to cook delicious strawberry jam for the winter, you first need to properly collect and prepare this fragrant forest beauty. Strawberries must be harvested in sunny dry weather, stored in an open container at room temperature and used within 24 hours after harvest.

2. Before cooking the jam, strawberries should be carefully sorted out, rejecting unripe, overripe and damaged berries, and also remove tails and any forest debris. Then you need to gently rinse the strawberries under running water and discard them in a colander.

3. Now you need to cook the sugar syrup for making strawberry jam. To do this, pour sugar into a large saucepan and pour water over it.

4. Put a saucepan on medium heat and cook the sugar syrup for 15 to 20 minutes, stirring occasionally and skimming off the foam. The syrup is considered ready when it becomes completely transparent and stops forming foam.

5. Pour strawberries with hot syrup, bring to a boil and turn off the heat. Remove the pan from the stove for 15 minutes to cool.

6. Bring the strawberry jam to a boil 4 more times, turning off the heat each time and leaving the jam for 15 minutes. During the cooking process, the jam should be slightly stirred and the resulting foam should be removed.
7. For the last cooking add citric acid and stir.

8. Pour strawberry jam into sterilized jars and roll up. Turn the jars upside down, wrap them in a warm cloth and leave them as they are until they cool completely, then send the jam for storage in a dark place at room temperature.

Strawberry jam is of interest to many lovers of delicious food. The berry is popular due to its taste, beautiful appearance and early ripening. The berries contain pectin substances that promote the removal of radiation from the body. Today we prepare fresh berries for the winter in different ways.

For processing, fresh berries are taken, without the slightest signs of spoilage, especially gray rot, which can spoil the taste of the entire batch of blanks. Sepals are always removed, and the fruits themselves must be washed well.

There are many ways to prepare garden or forest strawberries. Let's take a look at the most popular recipes. We will store the jars on the shelves in our family blanks for the winter.

Strawberry jam Pyatiminutka for the winter

Learn the recipe for delicious and healthy strawberries. This is the easiest and fastest recipe. We use only berries and sugar in a 1: 1 ratio.

Cooking method

In order for the harvest to be of high quality, the berries are selected fresh, unripe. Small fruits wrinkle during cooking, and large ones are slowly soaked in sugar syrup.

1. Let's prepare the strawberries, peeled from the stalks and washed in the amount of 500 g.

2. Pour the berries into a heat-resistant saucepan and sprinkle them with sugar in layers.

3. We put a saucepan with berries on the stove, pour just a little water so that the sugar dissolves faster.

4. Gently mix so that the strawberry jam is with the berries retained their shape.

5. Now the sugar has dissolved and the contents of the saucepan are boiling.

6. Let it boil slowly for 2 minutes and the fresh berry jam is ready.

7. Transfer the workpiece to a small sterilized 400 g jar.

8. Close the jar with a lid and cover with a towel until it cools. Then we put it in the cold. Such a blank is stored for up to 1 year.

Jam from garden or forest strawberries - a classic recipe

Now we will analyze in stages the usual, well-known, cooking method. And apply it to our fragrant and healthy strawberries. In the recipe, we keep the weight ratio as follows: for 1 kg of strawberries we take 1.2 kg of sugar.

Preparation

1. We select ripe fruits that are dense and of the same size. The berries should be well and evenly colored. Rinse them in cold water and lay them out on a clean dry cloth to dry. And also remove the sepals from them.
2. Then we transfer the berries to a basin. We fall asleep with half the sugar and put in a cold place for 5-6 hours.
3. Time passed and the berries released juice.
4. Separate the juice from the berries and mix it with the remaining half of the sugar. We put the container on fire, bring to a boil. We cook a little, no need to add water.
5. Dip the berries in boiling syrup and cook over low heat for 15 minutes until tender. We remove the foam during the time and slightly shake the basin.

Strawberry jam is prone to sugaring. Therefore, at the end of cooking, add citric acid (1 g per 1 kg of berries).

The harvesting is of better quality if the fruits are not overripe.

Enjoyable and successful blanks!

Video on how to cook strawberry jam in stages

The jam is thick with whole berries.

We pour immediately into small jars so that it is fast and convenient to eat.

Thick strawberry jam with whole berries

This method is simple and you need to pay attention to it and notice the difference and some similarity with other recipes. It will take 1 kg of berries - 1.3-1.5 kg of sugar and 2 g of citric acid.

Preparation

1. Place the prepared berries in a container and sprinkle with sugar in layers.
2. Incubate at room temperature until juicing appears.
3. Then put on low heat and heat, stir gently, do not wrinkle the berries. The sugar should completely dissolve in the released juice.
4. Add heat and simmer for another 20-25 minutes. Remove the foam.
5. At the end of cooking, add citric acid, which prevents the jam from becoming sugared. Thanks to citric acid, strawberry jam retains its color.

Happy jam making.

Wild strawberry jam in syrup for the winter

Such a blank must be made from berries with dense pulp. The ratio of the products is as follows: for 1 kg of berries we take - 1 kg of sugar, 1.5 glasses of water, 2 g of citric acid.

Preparation

1. Prepare the sugar syrup in the usual way.
2. In the boiling syrup, carefully put the berries in portions, bring to a boil and cook for 5 minutes.
3. Then remove the container from the heat, remove the foam. Separate the syrup from the berries with a colander.
4. Bring the syrup to a boil again and cook for 5-8 minutes. Add citric acid to the syrup.
5. Once again, put the berries in the boiling syrup and cook over moderate heat for 3-5 minutes.
6. Then remove from heat and let the contents stand for several hours.

And then pour it into clean sterile jars.

Recipe with video for cooking strawberries for the winter in syrup

Many of my friends like this cooking method and the reviews are positive.

Try this recipe and you will see what tastes good.

Strawberry jam in syrup - a recipe for the winter

Get acquainted with the third option for preparing a blank from a forest or garden strawberry in syrup.

Preparation

1. Boil the syrup from the strawberry juice and sugar.
2. Put berries in boiling syrup, bring to a boil and remove from heat for 2-4 hours.
3. Then bring to a boil over low heat and cook for 20-25 minutes. Shake the contents of the pelvis periodically in a circular motion so that the berries are covered with syrup.
4. Then turn off the heat and leave the strawberry jam for a day.
5. Next, cook the contents of the basin until tender, until the berries become transparent. Add citric acid, stir gently and pour into jars.

In jars, the berries should sink to the bottom.

Recipe for Strawberry Jam with Whole Berries Under a Fur Coat

Find out a recipe in which the contents of the jar will be transparent, and the berries themselves will be whole. Food ratio: 1 kg of berries will require 1.5 kg of sugar.

Preparation

1. Prepare the berries and sprinkle them with layers of granulated sugar.
2. Place the container in a cool place for 10-12 hours.
3. Prepare an 8 liter pot for 1.5-2.0 kg of berries. Transfer the juice and sugar to it carefully. Put on fire and boil the syrup.
4. Dip the berries in the syrup and simmer from the moment of boiling for 5 minutes. During the boil, do not stir the strawberry jam, but only shake the pan occasionally.
5. Then turn off the heat. Take the lid and wrap it completely with a towel. Cover the pot with this lid. Place the pot in a container with plenty of cold water (tub or basin).
6. And so let everything stand until it is completely cooled.

With this method, the berries will be whole and vitamins are well preserved.

Video on how to cook garden strawberries for the winter

This method is very simple, it will help you preserve the berries and enjoy them deliciously in the winter season.

You have learned the best recipes for harvesting for the winter from a very tasty, healthy and beautiful strawberry berry. Successful blanks!

Strawberry jam is made by boiling berries in sugar syrup. This is a very useful product that contains many vitamins, acids and trace elements. During cooking, the beneficial properties are lost during heat treatment. The most useful cooking option for a five-minute recipe. Since the berry is little processed thermally, almost all vitamins are preserved as in a fresh berry. Strawberry normalizes metabolism, normalizes blood pressure, strengthens blood vessels and immunity. Helps to recover faster from colds.

Features of making strawberry jam

How to make strawberry jam?

If you compare with other berries, then for strawberries you do not need to boil sugar syrup in advance. Cooking is much easier, you just need to fill it with sugar, cover the container with baking paper or a towel and leave for ten hours. The berry itself will start up the required amount of juice.

So that the finished product has an equal amount of berries and syrup, add the same amount of sugar per kilogram of fruit. If you want more syrup, use one and a half kilograms of sugar per kilogram of berries.

If you want to cook a large amount of jam, do not put the berries in one pan. This will damage the fruit. The ideal proportion for a saucepan is two kilograms of berries, excluding sugar. In this case, the fruits will cook evenly, the strawberries will retain their shape.

It is necessary to cook over low heat, stirring constantly, so that the berries are evenly cooked and do not burn. You cannot leave the product unattended, during the boil, foam rises with lightning speed, and if you hesitate, it will be difficult to wash the heated stove from the syrup.

Many housewives believe that it is impossible to stir the berries during cooking, so as not to damage the fruits. It's a delusion. It is necessary to stir, but correctly. Use only a wooden spatula or spoon. There should be no sudden movements. Stir only along the walls and gently along the bottom, touching the fruit as little as possible.

The berries, covered with sugar, must let the juice go, this takes time. You cannot cook right away, the strawberries will lose their shape, and undissolved dry sugar will burn.

It is better to cook in an enamel bowl. This material heats up evenly. The strawberries will not creep, remain strong and retain their original shape.

How much to cook strawberry jam?

Being a delicate berry, strawberries do not require a long preparation. Putting on the fire, you need to boil, boil for five minutes, stirring with a wooden spoon very carefully and removing the resulting foam in the process. After removing from heat, leave to cool for ten hours. So repeat three times. With this approach to cooking, the fruits remain strong, the syrup is transparent, the aroma is pleasant. With a longer cooking option, if you decide to cook more, the berry will lose its original appearance, the syrup will become thick. Store in a dark place between preparations without a refrigerator, out of direct sunlight.

How to choose the right berries?

When choosing strawberries, you should pay attention to the size and level of ripeness. It is important to choose the right time for harvesting. Optimally collected in dry weather, preferably during the day. If picked in the morning, the dew will be absorbed into the strawberries and the berries will become soft and watery.

Classic strawberry jam

The recipe for strawberry jam for the winter according to this recipe is the simplest and most common.

Ingredients:

• sugar - 3 kg;
• strawberries - 3 kg.

Preparation:

1. It is good to sort out the fruits. Remove sepals. Rinse in a basin several times by changing cold water. If it is not possible to purchase medium-sized berries, then cut the large ones in half.
2. After washing, dry the strawberries. You can leave it on for a few hours to allow the moisture to evaporate, or use a paper towel to blot gently.
3. Transfer the berries to a high heat-resistant container and cover with sugar, leaving for ten hours.
4. After a while, when the berries have released their juice, put on medium heat, bring to a boil. Next, cook for five minutes on low heat, remembering to remove the foam and stir.
5. After half an hour, when the mixture is not so hot, cover with a towel or baking paper. Leave for ten hours.
6. Repeat the same procedure two more times.
7. After the third time, pour hot into jars that have undergone the sterilization process. The container should be filled to the very top, leaving no room for air. If there is foam or bubbles, remove before closing the lid. Roll up the lids previously boiled in water.

"Strawberries in their own juice"

There are few recipes for strawberry jam for the winter in their own juice. Their difference lies in the rate of sugar and the time required for sterilization.

Ingredients:

• sugar - 500 g;
• strawberries - 2000

Preparation:

1. Dry the prepared, washed berries, cover with sugar for ten hours.
2. Sterilize banks. Transfer the berries. Pour the juice with a spoon.
3. Boil the lids and close the container.
4. Cover the basin with a cloth, pour cold water. Put the jars, which should be in the water up to the middle.
5. Turn on the fire. When it boils, cook for ten minutes.
6. Immediately tighten the lids tightly, cover.

Wild strawberry jam is a delicious dish that takes us back to a distant carefree childhood. Just a spoonful of this delicacy makes you close your eyes and remember how we used to go to the forest with friends and pick small red berries in dense thickets of grass. And the more of these berries were eaten, the better the body was prepared for the low-vitamin seasons. And our grandmothers made sure to cover jam from them, which helped to maintain the strength of the body in the cold winter months. So today we want to follow their example and make wild strawberry jam. Let's take a look at a few recipes.

Strawberry jam is one of the healthiest homemade preparations

Cooking recipes

Before making wild strawberry jam, you should collect and prepare the berries. The most suitable will be fruits of the same size without damage or traces of rot. The collected berries are sorted out, the sepals are separated and washed in a large amount of running water. As a rule, wild strawberries are quite tender, so it is advisable to wash them in a colander, spreading them in small portions; with your fingers it is better not to help.

Further, the washed fruits are combined with sugar and left for 5 hours - during this time, the strawberries should let the juice out. As for the ratio of berries and sugar, it should be approximately 1: 1.5. After that, the strawberries, together with the released juice, are transferred into a container with a volume of 2 to 6 liters and boiled. And you can choose the cooking method from the options below.

Five-minute recipe

A five-minute jam from wild strawberries is the most useful, since it is known that the less time the berry undergoes heat treatment, the more valuable substances it retains.

Prepare ingredients:

• 1.5 kg of strawberries;
• a pound of sugar.

Let's start cooking.

1. Combine the berries with sugar and after 4-5 hours, put on fire.
2. Bring the mixture to a boil.
3. Cook for about 5 minutes, then distribute the mixture to the jars and roll up.
4. Let cool for several hours.

On a note! This delicacy can be stored both in the refrigerator and in the kitchen cabinet.

Strawberry jam in a slow cooker

Prepare ingredients:

• a pound of strawberries;
• a pound of sugar;
• half a glass of water.

Let's start cooking.

1. Sort the berries and put them in a container designed for cooking in a multicooker.
2. Add sugar, water and turn on the multicooker in the "Stew" or "Milk porridge" mode.
3. After 30 minutes, spread the mixture into the jars.
4. Turn the necks upside down and allow to cool at room temperature.

Classic recipe

Using this recipe, you can make the most common wild strawberry jam, which our grandmothers prepared for the winter.

Prepare ingredients:

• 2 kg of strawberries;
• 3 kg of sugar;
• 3 g of citric acid, which, if desired, can be replaced with 30 ml of lemon juice.

Let's start cooking.

1. Sort the berries, rinse, sprinkle with sugar and leave for several hours.
2. When the juice comes out, transfer everything to a brass basin and put on the smallest heat.
3. Cook, stirring constantly - the sugar should dissolve completely.
4. After, increase the fire, bring the contents of the basin to a boil.
5. Cook the mass for 20 minutes.
6. Turn off the gas supply, and after half an hour bring the mixture to a boil again and leave on fire for another 20 minutes.
7. At the end of the process, add citric acid or juice.

Cold jam

The following strawberry jam recipe is for cough. Its taste and aroma will be appreciated by your children, and you no longer have to worry about their health in winter and in the off-season.
Prepare ingredients:

• a pound of strawberries;
• 1 kg of sugar.

Cooking starts.

1. Combine fruits with sugar, grind.
2. Transfer the mass to a saucepan, put on fire.
3. Warm up - the sugar should completely dissolve.

   Important! Do not boil the mixture!

4. Pour the jam into clean jars, roll up.

Little tricks

1. Strawberries are able to convey bitterness to the jam. But you can get rid of this in one of the following ways: when cooking, add peeled carrots to the container, combine strawberries with red currants in a 6: 1 ratio, freeze the berries or cook the jam in one go.
2. The jam is ready when a drop of syrup does not spread over the cold saucer, and the berries become translucent.
3. If you put a little sugar, then the delicacy will quickly deteriorate - it will ferment and mold.
4. Citric acid is necessary so that the jam does not become sugar-coated; it is put in the amount of 1 teaspoon per 1 kg of sugar.
5. The finished product is best poured into glass jars with a capacity of half a liter, 1 or 2 liters.
6. It is advisable to cook the jam from freshly picked berries.

And do not forget that the main ingredient in any dish is a piece of your soul. Be healthy!

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