In spring days fruit trees bloom with fresh fruits, from which we can prepare delicious jams, jams can be made at home easily, but they must be kept in the refrigerator so that they do not spoil.
Strawberry Jam recipe
Strawberries contain magnesium and potassium, which makes them highly effective in treating high blood pressure, it also acts as a natural whitening agent for teeth due to the organic acids found in it. Ingredients 1 Kilo crushed strawberry. ½ kilo sugar. 3 cinnamon sticks. 1 tablespoon of orange peel. Lemon juice. Directions to prepare Place the strawberries in a deep bowl, add sugar and stir well until the ingredients are homogeneous. Leave the pot for an hour on medium heat until the strawberries start making juice, stir the content well and make the fire quiet so that the water does not evaporate completely. Add lemon juice, orange peel, and cinnamon, continue to stir and simmer for another half an hour. Stir from time to time so that the strawberries do not stick to the bowl. When the water dries up completely, remove from heat and leave until completely cooled and packaged in clean glass jars. Strawberry jam
Berries contain a large percentage of fibers, that help to improve the digestive process. Berries are rich in antioxidants that protect the body from the formation of free radicals that cause cancer. Ingredients Two cups of red berries. A cup of sugar. Lemon juice. Directions to prepare Put berries, sugar and lemon juice in a deep saucepan for cooking, stir with a wooden spoon until the ingredients are mixed. We put the mixture on medium heat until it boils, then lower the temperature a little, and leave it on low heat for 15 minutes until it becomes solid, and we have a smooth mixture, and thick in texture. Leave the raspberry jam until completely cooled, and then pour it into sterile glass jars and keep in the refrigerator. Notes We can add a cinnamon stick or a teaspoon of ground cinnamon while cooking raspberry jam, to give it a delicious flavor. Do not add any amount of water to the berries while cooking them, because it produces enough fluids. Do not add gelatin, or pectin, to raspberry jam, because these materials freeze it exaggeratedly, and it also reduces the period to store it.