When Milena brought me strawberries bio bought from a local producer their intense fragrance has been invaded the kitchen ….. really I could not resist ….. and I made a jam!
Strawberries and a deep red with a firm flesh ….. look how beautiful!
I love making jams and marmalades because I use fruit quality, untreated, organic and possibly the least, but very little brown sugar.
Ingredients: 2 kg of strawberries, 200 g of whole cane sugar, 6 grams of agar agar (a gram is about one teaspoon coffee ‘), a tablespoon of lemon juice.
Carefully wash the strawberries (still with green leaves to prevent water from getting into the fruit), remove the stalk and cut into small pieces. Place them in a bowl, add sugar, stir and let soak overnight in the refrigerator. I made this mixture directly in the cooking pot
Cook the strawberries for about 20 minutes: Meanwhile, dissolve the agar agar in a liquid (or semi-liquid) cold (I used a ladle of cooking jam in which I left to cool for 5 minutes, and to which I added a cube of ice). Mix very well the agar in the liquid, making sure that no lumps are formed: add the agar dissolved to prepare for cooking.
Cook for another 10 minutes and do the “test of saucer“: that is, put half a teaspoon of jam on a cold saucer, leave it in the fridge for 5 minutes and check the density of the jam by tilting the dish or just tasting it. If it were still sparse still add a teaspoon of agar (always before dissolving it in a part of jam cooled). To control the density of the jam and ‘important to cool it because the agar agar should be added and dissolved in a cold liquid, hot melts and thickens after cooling.
Cook for a total of about 40 minutes, the jam, still hot pour into jars thoroughly clean (I have them boiled for 30 minutes in water) with a stopper and vacuum capovolgerai until it cools down. I do this after I get them anyway boil 30 minutes in a pot they are covered by at least 5 cm of water.
Breakfast for the summer ….. is ready!