Description
Can this recipe already, I saw. But I think in season berries, you'll need them. The author says that Technology is brilliant in its simplicity - was read Elizabeth David in the book "French Provincial Cooking". This method of cooking is ideal for sour fruit-berries, which are rich in pectin. The jam is thick, even while hot. And when it cools it becomes like jelly, then that bread can be smeared. It is set as "jelly&am p;quot;, but is a jelly-like consistency. For the recipe thank you Alain.
Ingredients
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Strawberry
1 kg
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Sugar
1 kg
Cooking
1. Berries, in my case strawberry without tails. If currants and you have no desire and time to mess around and to remove the berries from the branches can be weighted together with twigs. The berries weigh, add equal weight in sugar, put a basin for maximum fire and immediately start to interfere. When the jam boils, continue to actively stir and cook for exactly 8 minutes. (from the moment of boiling).
2. Then remove from heat, RUB through a sieve and pour into sterile jars. The number of products on the cooking time is not affected, provided that you select the correct utensils. That is, for small volume suitable bucket or a saucepan, if we are talking about the kilos - I need a basin or large pan. As the jam will be much foam! And be sure to interrupt strong, long wooden spoon because the boiling syrup that got on the skin guarantees a burn.
3. This jam even in the clear is stored in the refrigerator for several months. This is a photo of jam just cooked. Bon appetit!
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