Strawberry jam
Description
A winter preserve made at home. The confiture is somewhat like jelly; you can eat it simply with a roll or even on its own by the huge spoonful. With pancakes—it’s simply divine! :) Choose strawberries that aren’t too large, as in this recipe they’ll keep their shape. So, let me tell you: jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Sort through the strawberries and rinse them; remove the stems with the caps.
- 2
Step 2
2. Set aside half of the sugar. Mix it with the salt and citric acid. Lightly moisten the dried strawberries with vodka, then sprinkle them with the salt, citric acid, and sugar mixture. Repeat layer by layer all the way to the top.
- 3
Step 3
3. Cover the bowl of strawberries sprinkled with sugar with a lid and refrigerate overnight (10–12 hours). The berries should release their juice. Then select, add the remaining sugar, and bring to a boil over low heat.
- 4
Step 4
4. When the confiture comes to a boil, turn the heat to maximum until the berries rise.
- 5
Step 5
5. After that, turn the heat back to minimum; the berries should sink. Repeat the maximum-to-minimum heat procedure several times over 15–20 minutes. Once the jam has completely cooled, pack it into sterilized dry jars.