Strawberry jam
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Strawberry jam is the perfect pancake filling, for delicacy with butter and bread, but also for beautiful stems and buns.
Components
1 kg of strawberry
60 ml of lemon juice
3 tablespoons of grated lemon peel
Juice of 3 lemons
70 g of honey
Preparation
Cleaned strawberries or rub them, and then place them in a deeper bowl.
Add other ingredients: grated leaf of lemon, lemon juice and honey. Stir well and put it on medium medium heat with frequent mixing.
When the mixture is thick enough, or when the bubbles appear, after about 35 to 45 minutes of cooking, the jam is ready and ready to be consumed after cooling.
Keep jam in the fridge and eat it in two weeks. Since it does not contain sugar that normally serves as a natural preservative, it is prone to deterioration if it is not kept in a cold place and does not eat as soon as possible.
The recipe for homemade strawberries is given for 1 kilogram of fruit, and you can increase it according to your needs.
Components
1 kg of strawberry
1 kg of sugar
Preparation
Although according to the recipe for homemade strawberries go 1 kg of sugar per 1 kg of fruit, keep in mind that this refers to 1 kg of cleaned fruit, so you can freely put 800-900 grams of sugar.
Wash the strawberries and rub with your fingertips. Put them in the sherry to boil for a quiet fire for about 30 minutes.
After that, sprinkle them with sugar and cook at an exceptionally low heat, continuously mixing until the sugar is completely dissolved.
And then mix, until the jam is thickened.
Sterilize jars in a heated oven, and pour meal into hot teas.
When you fill the jars, make sure to turn them upside down to make the vacuum and let them gradually cool down.
When the jars are completely cooled, put them in a dark
Components
1 kg of strawberry
60 ml of lemon juice
3 tablespoons of grated lemon peel
Juice of 3 lemons
70 g of honey
Preparation
Cleaned strawberries or rub them, and then place them in a deeper bowl.
Add other ingredients: grated leaf of lemon, lemon juice and honey. Stir well and put it on medium medium heat with frequent mixing.
When the mixture is thick enough, or when the bubbles appear, after about 35 to 45 minutes of cooking, the jam is ready and ready to be consumed after cooling.
Keep jam in the fridge and eat it in two weeks. Since it does not contain sugar that normally serves as a natural preservative, it is prone to deterioration if it is not kept in a cold place and does not eat as soon as possible.
The recipe for homemade strawberries is given for 1 kilogram of fruit, and you can increase it according to your needs.
Components
1 kg of strawberry
1 kg of sugar
Preparation
Although according to the recipe for homemade strawberries go 1 kg of sugar per 1 kg of fruit, keep in mind that this refers to 1 kg of cleaned fruit, so you can freely put 800-900 grams of sugar.
Wash the strawberries and rub with your fingertips. Put them in the sherry to boil for a quiet fire for about 30 minutes.
After that, sprinkle them with sugar and cook at an exceptionally low heat, continuously mixing until the sugar is completely dissolved.
And then mix, until the jam is thickened.
Sterilize jars in a heated oven, and pour meal into hot teas.
When you fill the jars, make sure to turn them upside down to make the vacuum and let them gradually cool down.
When the jars are completely cooled, put them in a dark
