Wild Strawberry Jam
Baking and Desserts • European
Description
Today we will make wild strawberry jam for the winter. When the frost is cracking outside, we will open a jar and enjoy the smell and taste of summer. Wild strawberries are not as juicy as garden strawberries, so it's not advisable to sprinkle them with sugar like garden strawberries.
Ingredients
- Sugar 55 oz
- Water 10 fl oz
- Fresh Berries 35 oz
Step-by-Step Guide
Step 1
First, we will make the sugar syrup. Pour 1500 g of sugar into 1 cup of water and place it over medium heat, stirring. The sugar will dissolve upon heating, forming a syrup.
Step 2
Bring it to a boil and let it simmer for a few minutes. Don't forget to stir the syrup with a wooden spoon or spatula. If there are impurities floating in the syrup, strain it through a fine sieve or cheesecloth.
Step 3
Add 1000 g of berries to the hot syrup, gently mix, and let it sit for 5–8 hours, then heat it back to a boil and remove from heat again.
Step 4
With three cycles of heating and cooling, the berries will absorb the syrup well. Boil it one last time for about 5 minutes. Excess water will evaporate, and the jam will thicken.
Step 5
To check the readiness of the jam, drop a bit of syrup on a plate. If the drop does not spread across the surface, the jam is ready.
Step 6
Sterilize jars over steam and pour the hot jam into them. If we will store it at room temperature, seal the jar with a boiled metal lid.
Step 7
In a cool place (cellar, refrigerator), it is sufficient to cover the jam with dried plastic lids or paper tied on top.
Step 8
To ensure that mold does not appear, place a circle cut from parchment paper soaked in vodka or alcohol on the jam, and then close the jar with a lid.
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