This bright, so good and such a favorite jam – a fragrant and delicate strawberry and raspberry useful.


  • For strawberry jam:
  • Strawberry - 1 kg
  • Water - 500 mL
  • Sugar - 1 kg
  • Apple cider vinegar - 30 ml
  • Lemon juice - 1 tsp
  • For the raspberry jam:
  • Raspberries - 1 kg
  • Sugar - 1 kg
  • Salt - 60 g
  • Lemon juice - 1 tsp

Preparation. Jam

Strawberry jam. Soak the fruit in vinegar solution for 1-2 minutes and remove the stalk.

In saucepan, boil water, add sugar. Boil the syrup until the sugar is completely dissolved. Pour the hot syrup strawberries. Cover with a towel and let stand for 2 hours at room temperature.

Bring to a boil over medium heat, boil for 5-6 minutes, collect foam. Remove from heat, leave for 2 hours. Repeat this procedure in three stages. At the end of the final boiling add the lemon juice. Spread jam into sterilized jars and let cool slightly, tightly roll up covers.

Tip: no good for jam varieties Capital, Carmen, darling. For jam, choose a medium-sized berries. Small berries quickly seethe, and major – jam is liquid. Do not stir the jam while cooking, to berries do not get crushed.

Raspberry jam. Rinse the raspberries in a saline solution, then soak the raspberries in the clear water. Dry the berries of excess moisture. Pour the raspberries with sugar and leave for 4 hours. Boil jam 5-6 minutes after boiling, add the lemon juice to jam no sugar. Put the finished jam into jars and roll up the cover in 15-20 minutes after cooking.

Tip: To jam suitable varieties of raspberries meteor Gren Fine, dessert, a shelf, a floor. Shelf life of jam in a cool dark place – up to 2 years.