Victoria is a sort of strawberry garden. Her berries, unlike other varieties, the largest and most fragrant. From Victoria, it turns out a very tasty jam. It is cooked according to the same rules as in the case of strawberries or strawberries.
Preparation of Victoria to cook jam
Wash ripe berry under running water and dry on a towel. If you are sure that Victoria is clean, collected from their own bed, you can not wash it. After drying, we will dismiss with the berries of the cups. Set aside the smallest berries, and smaller cut into half or quarters. Try to get them the same size as the postponed Victoria. If this is not done, then small berries boil faster, and the biggest will begin to weld.
Posting Victoria with Sugar for Jam
Prepared berries lay out in a wide pelvis. Below, place the whole, and from above - cut. Sprinkle with sugar sand - do it evenly. For each kilogram of berries, take 1 kg and 300 g of sugar. The pelvis cover the towel and give the sugar to be soaked in the juice of Victoria. Depending on its juiciness and the total amount of raw materials, it will take from 5 to 8 hours.
Varka Jam from Victoria
Pyaz with Victoria in the sugar mass. Put on a very small fire and wait for boiling. Remove the resulting foam. Boil jam so:
- 5 minutes - boiling.
- 4 hours - cooling.
- 10 minutes - boiling.
- 6 hours - cooling.
- 15 minutes - boiling.
- 20 minutes - cooling.
Packaging jam from Victoria
Jam on sterilized jars lay out when it cool down a little - the last 20 minutes. If the workpiece is packaged very hot, then when rolling, berries can climb under the lid. It does not affect it, but the appearance of the jam will not be very presentable. If the dessert before packaging is given a little cool, then the berries in the syrup are distributed evenly.
Storage of jam from Victoria
Like any jam cooked from berries or fruits also need to be stored in a cold and dark place. On a light kitchen shelf, it will quickly lose its saturated bright color and will become brown. If there is no place for jams with jams from Victoria in the refrigerator, then it can be put in the usual storage room or a closed wardrobe. So in heat it was stored without problems, the jam should be additionally sterilized. How to do it:
- Boil the warm jam on hot jars with a volume of 0.5 liters.
- Cover the jars with hot lids.
- Banks put in a saucepan and pour hot water into it. She must reach the shoulders cans.
- Path transfer to the stove and turn on the fire.
- Bring water in a saucepan to a boil and boil banks with jam 15 minutes.
- Remove boiling water jars and quickly block the lids.
In the storage room, transfer the banks after their complete cooling.
Although Victoria's berry is very fragrant, but in the jam from it you can put mint, lemon zest or even basil. Additives will enrich the dessert and make it very original. The fragrant leaves or lemon peel is recommended during the last third boiling and remove them after the last third cooling. On 1 kg of berries of fragrant spices, 1 or 2 teaspoons will be required.
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