Strawberries of Terracina, in Basilicata, di Sardegna. No matter where they come from your strawberries, provided they are biological, luscious and sweet: make a jam! I chose those of Terracina and I matched with ginger, for a more aromatic flavor and round: with a net 4 kg Strawberry Jam for about 300 gram jars will get approximately one. Make the jam is very, because you don't need to even boil the jars: It is sufficient that they are well washed and clean, pour the hot jam coming to a centimeter from the edge, carefully close them and flip them. Don't touch all night and the vacuum will be created naturally.
I love eating at breakfast a slice of homemade bread, made with organic wholemeal flour and how those Mills of the bridge, with a veil of lightly salted butter and a teaspoon of this jam (actually the jam is only of citrus, all the others are jams, Although many call any fruit Compote ' Jam '). If you love the jams and marmalades also given a look at all my OF JAMS RECIPES, is the right time to prepare!
STRAWBERRY JAM AND GINGER (Ingredients for 4 jars of 300 grams each)Print This
- 1 kg of strawberries
- 650 grams caster sugar
- 30 grams of fresh ginger root
- the juice of half a lemon
Wash strawberries, remove the stem and split them in half. Put them in a pot (the same where you will cook later), with sugar, lemon juice and ginger root peeled and grated or finely chopped. Mix everything and let it soak for at least an hour. After this time, stir well and bring the fruit to a boil, letting it simmer so that sobolla, for about 2 hours and 30. At this point the Jam will begin to thicken: will be ready when, by pouring a spoon on a saucer, After a few minutes it will become thick and syrupy. Keep in mind that the Strawberry Jam is less dense than others because of the large percentage of water contained in fruits.
Pour the jam into jars (that must be sterilized and then washed in the dishwasher or in hot water) filled up to 1 cm from the edge, close firmly and flip the jars on a plane: Like this, with the steam produced by heat jam, It will create a vacuum. Allow to cool completely, better if all night, and the next day by inverting the jars you find a slight depression in the center of the lid, that will confirm a successful vacuum. You can keep the jam jars for a year in a cool, dry and, When you open them, Remember to store them in the refrigerator.