How to make thick strawberry jam
To make the strawberry jam as thick as possible, you need to adhere to the following rules:
- First of all, immediately after the strawberries have yielded juice, gently drain it through several layers of cheesecloth. And add a little more sugar to the strawberries and stir until the berry gives more juice. Believe me, there is a lot of liquid in strawberries, so for thickening it is better to drain the juice (which can be boiled into syrup or put on the preparation of compote) than to boil the “extra” syrup for a long time. And even so, the jam will turn out to be more useful!
- Pick strawberries at noon on a sunny day, when the dew and moisture have evaporated as much as possible. Then, when cooking, you will need to evaporate less liquid directly from the pan.
- After washing, let the berries air dry for at least an hour. If there is no time, and you need a little jam, dry the berries with napkins
- Sugar will give thickness. Dissolving in liquid, it will make the strawberry jam thicker. Just do not forget about the taste and benefits – too sugary jam will lose its strawberry taste, and too sweet jam should not be diabetic
- Do not use water when cooking jam. Water helps to quickly start cooking, but you can do without it altogether if you fill the raw berry with sugar and leave it for a couple of hours. The juice will come out of the strawberries – and then the strawberry jam will be thicker.
- If you need a quick way of thick jam, after cooking, use the method with pectin or a special version of it – quittin.
If you boiled strawberries in jam, and there is too much liquid in it, feel free to drain the syrup – and use it as the basis for a compote from any berries and fruits.
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