Strawberry jam in a jar
Strawberry jam in a jar is an indispensable "catch" of every right summer resident: our people sincerely love this berry and willingly grow it on their plots. Why is she good? The fact that it is wonderfully tasty both fresh and canned: compotes, jams and jams from it never gather dust on the shelves and are eaten first! By the way, preparations in thick syrup are ideal for filling pies, especially lush yeast pies with a “lattice”. Yes, and just open a jar of strawberry jam in winter, put a couple of spoons in a saucer or rosette and eat it with good tea - a separate, incomparable pleasure. We decided to add natural vanilla seeds to this delicacy, which harmoniously combines with berries, emphasizing their bright taste, but not drowning it out. Try it!
Ingredients
Servings 10- sugar - 1 kg
- strawberries - 800 g
- drinking water - 150 ml
- vanilla - 1 pod
Cooking
Step 1
Make syrup for strawberry jam. Pour sugar into a saucepan and cover with water. Put the container on the fire and, stirring, bring to a boil over high heat.
Step 2
Cut the vanilla pod in half lengthwise with a sharp knife and scrape the seeds directly into the pan with the jam syrup. Cook over low heat for 10 minutes.
Step 3
Wash strawberries and pat dry on a paper towel. Clean, removing stems and twigs. Cut large berries into halves or quarters.
Step 4
Carefully lower the prepared strawberries into a saucepan with boiling syrup. Bring to a boil again. Reduce heat to low and simmer for 3 minutes, skimming off foam. Let cool.
Step 5
Put the strawberry jam back on the fire, bring to a boil and cook for 3 minutes. Let cool. Repeat this 2-3 more times until the syrup thickens.
Step 6
Spread the finished jam in a cooled form in dry sterilized jars and close with plastic lids (you can not roll it up). Store in a dry and dark cool place.