John Myers
Ingredients for 1 servings:
- 1 kg strawberries, medium-sized, ripe (not overripe)
- 1 kg sugar
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes
without water, without gelling agents and with whole fruits
Wash and hull the strawberries, remove the stems, and place them in a large bowl. Cover with sugar. Let stand for a few hours (6-8 hours or overnight), stirring occasionally to avoid damaging the fruit. Bring to a boil in a stainless steel pot (do not use enameled pots!) over medium heat, stirring occasionally. Let it boil for 5 minutes. Turn off the stovetop (but leave the pot on the stovetop), and let it cool slowly. Repeat the process. Bring to a boil a third time, let it boil for 5 minutes, and while still hot, pour into clean preserving jars (or jars with screw caps). Immediately turn the jars upside down, cover with a woolen blanket or quilt, and let it cool completely (takes about 24 hours). Russian jam does not set as hard as German jam; its consistency is like a thick syrup. 1 kg of strawberries yields approximately 800-850 ml of jam.
Facebook Comments