Strawberry jam with lemon acid

Let's start the recipe for strawberry jam with lemon acid by preparing the ingredients. Wash the strawberries thoroughly to remove all dust and dirt. Do not soak it in water for a long time, just rinse it several times.

Then peel the berries from the branches. Use whole, undamaged strawberries with no signs of spoilage.

Place all prepared strawberries in a saucepan for cooking. Stainless steel cookware is ideal for this.

Pour sugar over the berries and leave without stirring for 5-6 hours or overnight so that the strawberries release their juice.

Time passed and all the sugar dissolved in the strawberry juice. It's time to make jam. You don't need water for this. A sufficient amount of juice is released. Place the strawberries on the fire, let them boil, and simmer for 10 minutes. If a lot of foam forms, remove it and reduce the heat.

Let the jam cool, then re-boil for another 10-15 minutes over low heat. The syrup will become more viscous.

We answer the most common question - how much lemon acid is in strawberry jam? A little - a third of a teaspoon. At the end, add it, stir, bring the whole mass to a boil and immediately turn off the heat. The jam is ready.

Place the berries and syrup into clean, sterilized jars and immediately close the lids.

Cover with a blanket and let cool as is. Store strawberry jam with citric acid for the winter in a dark place, cellar or pantry.

During the cold season, you can enjoy homemade preparations. This preservation is quite simple; any housewife can do it. Your family will be delighted!
Enjoy your meal!