Strawberry Jam and Syrup
- strawberries - 6.5 lb (3 kg)
- sugar - 2 lb (1 kg)
- citric acid - 1 tsp
- strawberries - 4.5 lb (2 kg)
- sugar - 4.5 lb (2 kg)
- water - 5 2/5 cups (1300 ml)
- lemons - juice of 1 or 1 tsp citric acid
Clean the strawberries and pour them into a deep container. Pour the sugar over them. Leave them overnight in the fridge.
Next day, put them in a pot to boil on a moderate stove until thickened. Foam is going to form during the boiling process, remove it with a slotted spoon, while stirring nonstop. Add the citric acid and stir well.
Distribute it into dry jars, close with caps and turn upside down to cool. To be on the safe side, boil them 10 min. to seal the cap. Homemade, tasty jam.
Clean the strawberries, wash them, pour sugar over them. Leave in the fridge overnight to release their juice. The next day, mash the fruits and sugar. Add the water to them. Put the syrup on a low stove and boil 30 min. Remove the foam until the syrup becomes clear.
Take off the stove, add the lemon juice or citric acid. Always taste it to check. Then strain it through a cheesecloth. Pour the rest of the thick mixture into jars, the syrup into bottles. Close with new caps. Sterilize 10 min.! You can dilute it with water or soft drinks!