Strawberry jam with raspberries and cinnamon
When the harvest ripens, the housewives think to cook such an original from ripe fruits, because many are probably tired of the traditional jam from garden berries. Make strawberry jam with raspberries and cinnamon - a thick and tasty treat for the sweet tooth, which can also be used as a layer in cakes and a filling for pies.
- Cooking time: 1 hour 30 minutes
- Quantity: 2 L
Ingredients for strawberry jam with raspberries and cinnamon
- 2 kg of garden raspberries;
- 1 kg of strawberries;
- 2.5 kg of granulated sugar;
- 2 tsp ground cinnamon.
A method of making strawberry jam with raspberries and cinnamon - jam from garden berries
We carefully sort garden raspberries - we remove twigs, leaves and spoiled copies. However, if you are not squeamish, and there is a desire to save time, then just put the raspberries in a colander and wash them under the tap. In the process of cooking jam according to this recipe, it will be subjected to such processing that foreign inclusions do not penetrate the finished product.
So, put raspberries in a large pot, knead so that it gives a little juice. Then close the pan tightly, put on the stove. Turn on the medium heat, bring to a boil, cook for 15-20 minutes.
Wipe the resulting fruit mass through a fine sieve. Thus, we get rid of both raspberry seeds and debris accidentally caught. Wipe the berries thoroughly so that not only the juice, but also the flesh passes through a sieve.
As a result, a rather thick fruit syrup remains, similar to mashed potatoes. If a little raspberry seed leaks into it, then you can strain through cheesecloth, folded in several layers.
Add washed strawberries to raspberry puree. These berries are called differently, then strawberries, then garden strawberries, but it's not the name! It is important that the berries are small and fragrant, so the finished jam will turn out thick and with whole strawberries.
Now pour granulated sugar, gently mix the ingredients. It is important that sugar does not sink to the bottom, but mixes with fruit puree and dissolves.
Add ground cinnamon. This wonderful spice will make jam incredibly fragrant; instead of ground cinnamon, you can put a few whole sticks, about 5 centimeters long.
We send the stewpan to the stove, bring the mass to a boil over medium heat, turn off the gas and simmer for about 25-30 minutes. During cooking, remove the foam and gently stir.
Jars for jam are best prepared small, with a capacity of 300 to 500 grams. I thoroughly wash the dishes in a solution of baking soda. Then we dry in the oven (temperature 130 degrees). Pour the hot mass into hot and dry cans, filling them on the shoulders. Close tightly with clean lids.
There is another way to pack jam - fill the jars with hot jam, cover with a towel, cool at room temperature. From baking parchment folded in several layers, cut circles, cover banks instead of lids, tightly tie a rope over it or put on an elastic band.
We store workpieces in a dark and dry room at a temperature of no higher than +15 degrees.