Two unusual recipes for making strawberry jam from Victoria

Strawberry jam with “surprise”

Victoria berries are not large, dense and of the same size. They are ideal for making jam.

Rinse the strawberries with cold water and remove the stems. Just don’t keep it in water; strawberries will dissolve very quickly in water and will spread apart when cooked.

Let the berries drain thoroughly and place in a deep saucepan. And now the main secret - pour vodka over the strawberries so that it completely covers the berries, cover the pan with a lid and leave the strawberries to steep for 10-12 hours.

After this time, drain the vodka, this will be an excellent base for making homemade liqueur, so prepare a clean bottle with a cork for this.

Sprinkle the strawberries with sugar in a 1:1 ratio and mix by shaking the pan. Pour 100 grams of water into a saucepan and place on the lowest heat. After boiling, the jam will begin to foam strongly and this foam must be skimmed off.

When active foaming is over, pack the hot jam into jars and close them with tight lids.

Children can also eat vodka jam. All the alcohol will evaporate during cooking, and the berries themselves will be whole and surprisingly tender.

Jam from “Victoria” is transparent

Often we are faced with the fact that strawberries give a lot of juice and the jam turns out to be too liquid. And you can’t boil it, otherwise the berries will be overcooked and it will turn out strawberry jam. It is, of course, also delicious, but our goal is to make delicious strawberry jam.

For this we need:

• 1 kg of ripe strawberries;
• 1 kg sugar;
• 60 gr. gelatin;
• citric acid (to taste).

Wash the strawberries and remove the stems.

Place it in a saucepan, sprinkle with sugar and shake several times. Leave the berries overnight so that they release their juice.

See if there is enough juice in the pan? If there is less juice than half the height of the berries, add water and put the pan on the fire. Mix the berries very carefully so as not to mash them too much. When the jam boils, skim off the foam and turn the heat down. You can’t cook strawberries for a long time, so after 5-7 minutes, remove the pan from the stove and let it cool.

Pour a glass of strawberry syrup into a separate bowl and dilute the gelatin according to the instructions on the package.

Pour the syrup and gelatin back into the pan with the jam, add citric acid, and bring the jam almost to a boil over very low gas. But under no circumstances let it boil. At this temperature, gelatin may lose its properties and all this will be in vain.

Pour the still liquid jam into small, sterile jars and close them with lids.

In both the first case and this, it is preferable to store the jam in a cool place, away from heating appliances. These recipes are unusual, but there is nothing complicated in their preparation.

Watch the video and try making your own strawberry jam: