Jam is called so, because after boiling, it really brews only five minutes, but in several approaches. The syrup turns liquid, and the berries remain whole and beautiful.
- 1 kg of strawberries;
- 1 kg of sugar.
Put half the strawberries in a saucepan and pour half of the sugar. Top with the rest of the strawberries and sprinkle with the remaining sugar. Leave for 4-5 hours at room temperature, so that the berries give juice.
Put the saucepan on a low heat and bring to a boil. During cooking strawberries will allocate even more juice. Cook the jam for 5 more minutes, then remove from heat and leave until completely cooled. Then again bring it to a boil, cook for 5 minutes and cool. After this, repeat the brewing again.
According to the traditional recipe jam-pyatiminutku should be cooked three times. But you can do this a few more times, if you want to make the syrup thicker.
Thanks for reading. Stay healthy!