Introduction
Preservation of fruit through jam-making has been a common practice in Norway since the 19th century. According to McGee (2004), the high sugar content and acidity in jam prevent microbial growth, allowing fruit to be stored safely for months. In traditional Norwegian households, strawberry jam (jordbærsyltetøy) has played an important
role both as a way to extend the summer harvest and as part of cultural food heritage
Checklist before cooking!
1. Put on an apron
2. Wash your hands
3. Wash the containers and utensils you will use
4. Wash the ingredients you will use
Canned Apples🍎: Recipe and Method
provided recipe / by victor
Ingredients: 700g apples, 350g sugar, 1L water
Cooking Process
1. Wash the apples
2. Remove the core and cut into 4x4cm pieces
 |
| cutted apples / by victor |
3. Make a sugar sauce by mixing 350g sugar with 1L of water
4. Pour the sugar sauce into a pot, increase the heat to 7-8,
and stir until the sugar dissolves
5. Once the sugar has dissolved, increase the heat to 9 and bring to a boil
6. Once it starts to boil, reduce the heat to 5-6 and simmer for about 5 minutes
7. Maintain the sugar sauce temperature at 70-90 degrees Celsius
(approximately 3-4 degrees Celsius for induction)
8. Add the apples and blanch for 2-3 minutes
(Berries: about 1 minute, hard fruits: 2-3 minutes)
 |
| Apples briefly dipped in boiling sugar syrup / by victor |
9. Remove the glass jar from the oven and quickly fill it with the blanched fruit
 |
| Apples in a glass bottle (no syrup) / by victor |
10. Pour the boiling sugar sauce over the fruit, filling the jar completely(If the sugar is not fully dissolved, the oxygen can cause bacteria to grow)
 |
| boiling sugar syrup / by victor |
11. Close the lid to seal the jar completely
12. Let the jar cool and store in a cool, dark place
Strawberry jam🍓: Recipe and Method
What I did differently: Instead of lemon juice, I used vinegar, and added water at the beginning of cooking.
Reason: I couldn't find lemon juice 😂
so I searched the internet and found that vinegar was a viable substitute.
Reason for adding more water: I was confused with the water used for canning apples
Discussion: Vinegar provided acidity, but it slightly altered the taste profile compared to lemon juice. Adding water slowed the thickening process and
may affect long-term preservation. This choice should be evaluated further.
Ingredients:
500g strawberries, 350g sugar, 2 tablespoons vinegar, 800ml water
Cooking Process
1. Wash the strawberries
2. Remove the stems (green part) from the strawberries
3. Remove some of the moisture
4. Mash the strawberries slightly
 |
| mashed strawberries / by victor |
5. Add 350g sugar and 2 tablespoons vinegar to the mashed strawberries
(The vinegar enhances the tartness and enhances the color of the strawberries)
 |
| add some sugar on the strawberries / by victor |
6. Place in a pot with 800ml water
 |
| start to boiling water and strawberries / by victor |
7. Bring to a boil on induction cooktop level 5-6
8. Remove any foam that forms during boiling
 |
| Foam from strawberries / by victor |
9. Once boiling, reduce the heat slightly and stir to prevent burning
(This prevents the strawberries from sticking to the pot)
10. Check the consistency with a spoon.
If it feels thick, pour into a bottle
 |
| Strawberries that have become viscous / by victor |
11. Allow the jar to cool with the lid open
Conclusion
While making strawberry jam, I felt that if I had added more strawberries, the flavor would have been stronger and fresher. Since I did not, the taste was a little less intense than I expected. When preparing the canned apples, I also missed the timing while blanching, which made the apples slightly too soft. These are small points I would like to improve next time, but overall the process gave me valuable experience in understanding how small details affect the final product.
In addition, I realized that practicing food preservation through actual cooking is more memorable than only studying it in theory.
The hands-on experience helped me better understand the principles of preservation and made the knowledge easier to remember for the future.
Comments
Post a Comment