Strawberry jam — wonderful dessert, home-harvesting for the winter, characteristic culinary traditions of many countries of the world. It has long been traditional medicine that delicacy attributed medicinal powers. It is known that strawberries, rich in vitamins and trace elements, retains its unique properties and, after proper processing. That is why the strawberry jam so willingly store up for the winter. Tea with jam — the first remedy for colds, coughs, fever. It has a lot of vitamin C, which strengthens the immune system and helps to recover soon. Certified physicians also vote for strawberry jam, arguing that it helps the formation of red blood cells, normalizes metabolism, strengthens the walls of blood vessels. They say also that the strawberry jam is rich in antioxidants, and thus plays a significant role in preventing the development of tumors. History preserves its roots in ancient times: the ancient Greeks boiled fruits and berries in honey, then the method adopted by the Romans, and gradually this recipe canning fruit spread throughout Europe. By the way, one of the first fans of the famous soothsayer Nostradamus was a jam. In 1552 he published his «Treatise on premnogopolezny perfect recipe jam». In Russia since time immemorial it has been the way in the course of evaporation in the furnace of sweet berries and fruits without any additives, but with the advent of the sugar business has gone fun. In the XIX century, his future wife and hostess were taught not only sewing, painting, playing music, but certainly the ability to cook the jam. This art is taught in the classroom and home economics vospitannitsam Institute for Noble Maidens. The recipe for strawberry jam from each family its own. Scarlet or maroon, or thick liquid, with berries soft or hard as marmalade — all a matter of taste. In this section, we will tell you not only how to make jam from strawberries, but also show you how to keep it fresh and tasty as long as possible!