Strawberry jam is simple. Strawberry jam with mint
Strawberry jam- This canned product, prepared from strawberries by boiling them in a sugar solution.
Strawberries can rightfully be considered valuable product, since it contains vitamins A, E, C, P, B, organic acids, potassium, magnesium, iron, cobalt, manganese, nitrogen, phosphorus, silicon, pectin and many others. Raw strawberries are recommended for the treatment of hypertension, atherosclerosis and anemia.
During the cooking process, strawberry jam loses some important properties. In this regard, five-minute jam is healthier. It retains vitamins due to its short duration heat treatment. However, beta-carotene, mineral salts, organic acids and fiber remain in any strawberry jam.
Strawberry jam renders beneficial influence on the formation and content of red blood cells in the blood. Thanks to it, metabolism is normalized and blood pressure, the strength of blood vessels improves, the immune system is strengthened, and the iodine content in the body increases. Strawberry jam has a diuretic effect and alleviates the patient's condition when colds. A little strawberry jam at night will help you sleep soundly until the morning.
It is believed that, since strawberry jam Rich in antioxidants, it has preventive properties that prevent the development of tumors.
Berries for this jam must be selected both by size and level of ripeness. The time at which it is preferable to pick berries is very important. It is better to do this in sunny, dry weather and in the afternoon, not in the morning. Dew and rain moisture penetrate the berry, making it watery.
The most delicious jam obtained from small berries. They look great in finished product. Strawberries for cooking should never be in the refrigerator, otherwise they will lose not only their aroma, but also their sweetness.
Strawberry jam - preparing dishes
Wash the jars thoroughly with warm water and soap. Rinse thoroughly. The baking sheet from the oven must be lined with a clean towel. Place the prepared jars on it upside down. Half an hour before the jam is ready, place a baking sheet with jars in an oven heated to 100 degrees. At the same time, the lids should be placed in a small container, completely filled with water and boiled for several minutes. If a ladle or funnel is used in the process of pouring jam, it is also better to sterilize them.
If the jam is already ready, then the baking sheet can be removed from the oven, the jars can be turned over, but left standing on the baking sheet. The jars should be filled with jam so that it does not reach one centimeter to the edge. Immediately cover the jam and place in a dry place.
It is better to use a large one for cooking. enamel basin. To cook “five minutes”, the basin should be replaced with a pan, because it will be easier to wrap the pan. You need to stir the jam with a wooden spoon or spatula.
Strawberry jam - preparing berries
Strawberries are poured from the basket onto the table. Initially, it should be sorted by size. For jam you need small berries. It retains its shape better. Rotten, overripe and not ripe berries needs to be removed. The corollas are removed from the berries and then washed.
Some housewives advise not to wash the strawberries, but only to wipe them with a damp towel. So, it is necessary to wash strawberries. Just do this not under running water, when the berries are in a sieve, but in a basin. This is done so that the berries are less damaged during the washing process. Strawberries are carefully placed into a basin, one berry at a time, as they are sorted and cleaned. The berries are filled with water and washed.
The washed berries are taken out by the handful on a towel. It is better to dry the strawberries, but this may take 5 to 6 hours.
Strawberry jam - recipe 1
Classic way. The cooking proportions are a kilogram of sugar per kilogram of berries. Strawberries must be carefully sorted, sepals torn off and washed in several waters. It’s good if the berries are small, but if the berries are large, they can be cut in half.
The berries are covered with sugar and left for 4 or even 6 hours. During this time, the strawberries will release juice. Place the pan with berries over medium heat and bring to a boil. From the moment of boiling, the strawberries are boiled for five minutes. At the same time, the foam is constantly removed. After which the pan is removed from the heat and, after cooling slightly, covered with a clean cloth. Let the jam cool completely. This will take 10 hours.
Put the jam back to cook. From boiling, cook for five minutes, skimming off the foam. Cool until completely cool. After the berries have been boiled for five minutes for the third time, set aside the finished jam for about an hour and, pouring into sterilized jars, seal with sterilized lids.
Strawberry jam - recipe 2
Well-washed berries should be placed in layers in an enamel bowl. Each layer must be sprinkled with sugar. Sugar will be needed at the rate of 1.2 kg per kilogram of berries. Now the pan with berries needs to be placed in cool place for a period of four to six hours. Let the strawberries give juice. The resulting mass should be cooked over low heat. During the cooking process, be sure to remove the foam and periodically shake the contents of the pan so that the jam does not burn. Cook until done in one go.
Strawberry jam - recipe 3
The estimated portion is 1 kg of sugar, 1 kg of berries, 1 tbsp. a spoon of 9% vinegar and a pinch of salt. All ingredients are immediately placed in a saucepan. As soon as the strawberries begin to produce juice, start cooking. Gradually bring the jam to a vigorous boil. If you have a candy thermometer, you can check the temperature. It should be 105 degrees. Cook until done. After the jam is placed in sterilized jars (1 cm from the edge of the jar!) and closed with sterilized lids, the jam jars are once again sterilized in boiling water for 10 minutes.
Strawberry jam - recipe 4
This method of cooking strawberry jam helps preserve vitamins in the berry. It’s called “five minutes” and is very simple. To make jam, take no more than 2 kg of berries. You need 1.5 times more sugar. For 1 kg of sugar, take 1 glass of water. The syrup is boiled in enamel pan over high heat. The resulting foam is removed. Add berries to boiling syrup and let them boil for 5 minutes. You need to stir carefully. Turn off the gas and cover the pan so that it cools more slowly. The cooled jam is placed in jars and the neck is tied with paper. You can use nylon covers.
It is important to know when the jam is ready. To do this, you can put several small plates in the freezer. Place a spoonful of jam on one of the plates. Wait a little. Run your finger over the surface of the jam. If the surface wrinkles, the jam is ready.
Another option: drip jam onto the nail thumb hands. If the drop does not spread, the jam is ready.
Lemon juice or vinegar added to the jam will help it thicken and prevent it from becoming too cloying.
A small piece will help reduce the volume of foam butter, added at the end of cooking.
If the lid on the jar springs back after cooling, the jar is not airtight. It should be stored in the refrigerator and used within the next month.
Place the rest of the jam in a cool and dark place.
Strawberry jam is simply an amazing dessert that is not only healthy, but also very tasty and aromatic. You can prepare it in different ways, in pure form with berries and sugar or with the addition of one of the ingredients such as honey, banana, orange, lemon, gelatin, mint, tea rose, etc.
I suggest you consider the most original options making strawberry jam. Both wild and homemade berries are suitable, it all depends on your taste and desire. Thanks to this article you will learn how to perform delicious dessert with and without traditional cooking, that is, from raw berries. Everything is prepared very simply, even a novice housewife who has never prepared such a delicacy can handle it.
You will definitely be satisfied with the result of your work. Your relatives, friends and acquaintances will be delighted with the wonderful treat you prepared according to one of the recipes. Try it soon! You will succeed! Good luck!
Using this recipe, you will get very aromatic and tasty jam. You can always put it on the table as a treat. Together with a cup of freshly brewed tea, you can experience all the delights of this dessert.
You will need:
- Strawberries – 1 kg
- Sugar – 1 kg
Procedure:
1. Rinse the strawberries thoroughly and place in a colander to drain the water. Tear off the stems from each berry and rinse again.
2. Cover the prepared strawberries with sugar. Let it sit until it produces juice. You can leave it overnight.
3. Place the mass on slow fire. From the moment it boils, cook for five minutes, stirring occasionally with a wooden spatula. Then, cool the resulting mass.
4. Repeat the procedure 3-4 times. If you want to get a thick dessert, then you need to boil it for longer.
5. Bring the jam to a boil for the last time, reduce the heat.
Don't forget! Every time foam appears, it must be carefully removed
6. Rinse glass jars well and dry. Sterilize by placing them in a container with boiling water at the bottom for 1 - 2 minutes.
7. Carefully pour the prepared hot strawberry jam into the prepared containers. Close the jars with lids, then turn them upside down.
Store in the refrigerator or cellar.
Enjoy your tea and have a positive mood!
Thick jam from whole strawberries
The jam prepared according to this recipe turns out thick with whole berries. This makes it even tastier, more beautiful and more original. Try it, you will like it!
You will need:
- Strawberries – 2 kg
- Sugar – 1.5 kg
- Lemon with zest – 0.5 pcs.
Procedure:
1. Peel fresh ripe strawberries from the stalks and rinse thoroughly under running water.
2. Transfer the fruits to an enamel bowl. Add sugar. Leave overnight. The berries should give juice.
3. Then put the resulting mass on the fire and bring to a boil. After boiling, reduce heat. Boil for 10 minutes, stirring frequently and skimming off any foam that has formed.
4. Using a slotted spoon, remove the berries from the syrup and leave them in a separate bowl. Boil the remaining syrup in an enamel bowl for 1 hour. There is no need to cover the dish with a lid.
5. After an hour, chop the lemon with zest and add it to the syrup. Mix everything, cook for another hour, stirring constantly with a wooden spatula. After the specified time, the liquid will decrease in volume by approximately half.
6. After the specified time, carefully transfer the strawberries into the syrup.
7. Cook the jam for 40 - 50 minutes over low heat. Periodically remove the foam that forms during boiling.
8. Prepare glass jars and sterilize them in your usual way. Place hot food in them thick jam with whole strawberries. Close the jars with lids.
Dessert is ready! The remaining jam can be cooled and eaten with tea!
Bon appetit, have an easy day at work!
The dessert according to this recipe turns out deliciously tasty and healthy. This jam is perfect for drinking tea, soaking cakes, and filling pies.
You will need:
- Strawberries – 500 g
- Sugar – 300 g
- Gelatin – 10 g
- Dry mint branch – 1 pc.
Procedure:
1. Sort fresh strawberries and rinse with water. Sprinkle with sugar. Add a sprig of mint to enhance the flavor. Let stand until the strawberries release their juice.
2. Place on low fire. Bring to a boil, then simmer for 10 minutes to allow the berries to release required quantity juice Stir occasionally and remove foam from the surface. After boiling the jam for 10 minutes, remove the mint.
3. Cool the mixture slightly, then return it to low heat. From the moment of boiling, cook for 10 minutes. Periodically it is necessary to stir and remove foam. Next, mash the berries with an immersion blender. Received homogeneous mass cook for about ten minutes more.
4. In a separate bowl, pour lightly warm water gelatin. Let it swell a little.
5. When the gelatin swells, bring it to a liquid state in a water bath or in the microwave and add it in a thin stream to the jam, stirring it continuously. Send the mixture to low heat. Bring to a boil while stirring constantly and remove from heat.
6. Wash and sterilize lids and glass jars.
It is very convenient to sterilize jars in a slow cooker.
7. Place the hot jam into prepared and sterilized containers.
Close the jam jars tightly with a lid, then turn them upside down. Cool the resulting dessert well. Then you can put it away for storage in the winter. Strawberry jam with gelatin is ready!
Bon appetit to you and excellent preparation!
This recipe will tell you how to properly prepare strawberry jam without the cooking process. This will not affect the taste of the dessert in any way, but time will be saved significantly. Prepare it, you'll love it!
You will need:
- Strawberries – 700 g
- Natural honey (liquid) – 4 tbsp. l
Procedure:
1.Rinse the berries in cold water. Place in a colander to remove excess liquid.
2. The prepared product must be separated from the stalks. If there are spoiled fruits, remove them. Place strawberries in a glass cup. Pour in liquid honey.
3. Using a blender, mash the berries into a liquid mass. But this must be done in such a way that small berry lumps are preserved. Because thanks to them, the jam will taste better. Collect the resulting foam with a spoon or spatula.
4. Jars for storing jam must be thoroughly rinsed in advance until shiny. They must be perfectly clean so that the treat does not turn sour. Warm them in the oven. But this needs to be done in advance so that they have time to cool a little. Boil the lids in water. Use only nylon or screw caps, good quality. The jam itself should be stored in a cellar or refrigerator.
5. Pour the resulting mass into jars. Cover tightly and refrigerate.
This version of jam can even be stored in the freezer.
Serve with aromatic tea as an addition to a treat or a healthy vitamin.
Bon appetit, happy preparations!
So unusual, but very fragrant jam with tea rose petals, will amaze anyone with its taste. You should try it!
You will need:
- Strawberries – 100 g
- Tea rose petals – 150 g
- Sugar – 400 g
- Citric acid – ½ tsp
- Drinking water – 250 ml
Procedure:
1. Peel the berries, rinse well, dry a little.
2. Sprinkle strawberries with 1/3 (of the total amount) of sugar. Let stand for approximately 4 -5 hours to allow juice to form.
3. Sort the tea rose petals, remove the bad ones if necessary. Rinse them several times under running water and dry them a little.
4. Sprinkle the petals with citric acid, taking half of the required amount. Mash the petals a little in your hands and leave them for a few minutes.
5. Place the remaining sugar and citric acid, add water, stir, put on low heat.
6. Bring the syrup to a boil, then add the prepared berries and petals to it. Bring to a boil again, then cook for five minutes, stirring occasionally, skimming off the foam.
7. Remove from heat and cool.
8. After boiling, cook the cooled jam for another five minutes over low heat. Repeat this step two more times, after boiling, cook for 10 minutes, skimming off the foam each time.
9. Cool the jam after the last cooking. Pour into prepared dishes. Close the lids tightly.
Now you can fully enjoy the aroma and taste with a cup of coffee or tea.
Have a nice tea party, sunny and warm day!
A convenient option for preparing supplies for the winter. Using it, you will spend only 15 – 20 minutes. However, in the end you will get a stunning option of bright, aromatic dessert. It is perfect for tea or for decorating porridges, casseroles, and biscuits.
You will need:
- Strawberries – 1 kg
- Sugar – 1 kg
- Lemon juice or citric acid - to taste
Procedure:
1. For 1 kg fresh garden berries take 0.5 kg of sugar.
2. For 1 kg of berries, take 1 kg of sugar. That is 1:1. This syrup turns out sweeter. However, it is more reliable in storage. Because due to the high concentration of sugar, it is less susceptible to temperature changes.
1. Rinse the berries thoroughly and sort them. Leave in cold water for 15 - 20 minutes. Then small grains of earth will settle to the bottom of the container. The fragrant fruits can be easily removed and washed again under the tap. Drain into a colander. So it will drain more remaining liquid.
2. Separating the sepals, sprinkle the strawberries with sugar in layers. If desired, you can add lemon juice or make a weak solution of citric acid.
3. Leave the mixture to sit in this state for about 3 – 4 hours until the juice appears.
Many people speed up this process in the following way. After adding a couple of tablespoons of water, put the pan on the fire. The difficulty is that you need to preserve whole berries and not let the sugar stick to the bottom of the pan.
The beginning of summer is the favorite time of those with a sweet tooth. After all, at this time many berries begin to ripen, and first of all strawberries. She is also called the queen of berries. Except healthy sugars, it contains B vitamins, folic acid, carotene and pectides. It also contains a lot of antioxidants that help the body cope with adverse environmental conditions. So don't limit yourself, strawberries contain a lot of vitamins and useful elements, and we have loved its taste since childhood. But its season, unfortunately, is not long. Let's try to save a piece of summer and enjoy strawberries at any time of the year! We're talking about strawberry jam. On long winter evenings it will remind you of the warm summer and give you a supply of vitamins.
To ensure that the workpieces are stored well, it is important to use only good berry. Choose only whole dry fruits, without damage or bruises. Overripe or, conversely, greenish ones are also not suitable.
Pay attention not to the leaves: if they dry out or turn yellow, the berry was picked a long time ago.
In all recipes we use only dried, clean berries. First you need to tear off the green tails. Then rinse carefully under running water, let the water drain and place on a towel to dry.
A few more words about dishes. It is convenient to prepare jam in a wide and low container. The most optimal container is a saucepan made of stainless steel or an enamel basin. We will also need a wooden or silicone spatula for mixing.
Aluminum and other oxidizing utensils are not suitable for berry preparations. Most best option, which our grandmothers used, is a copper basin.
Well, now to our recipes! We will prepare jam for every taste:
- Classic recipe for strawberry jam with whole berries
- Strawberry jam without cooking
You can simply freeze strawberries for the winter; this method has its advantages: it is much faster and uses less sugar. But I can't imagine long winter no strawberry jam! Precisely jams - in small jars, with bright sparkling syrup and whole berries. I make both options for the winter - I freeze and cook.
Classic recipe with whole berries
The jam is obtained with transparent aromatic syrup and whole berries. Great for decoration confectionery, and the syrup can be added to children's smoothies, ice cream or even porridge. For this option, try to choose fruits of a similar size, preferably medium-sized ones, so that they all cook evenly.
Proportions for strawberry jam:
You will need the same amount of sugar as strawberries, that is, the ratio is 1:1. For 2 kg of prepared berries you will need 2 kg of sugar.
We take the most common sugar - sand. Make sure that the package with it is stored in a dry place. Wet sugar is heavier. It's better to take white sugar- the whiter it is, the less foam.
Step-by-step cooking recipe:
We'll sort out the berries and tear off the stems. Rinse in cold water and dry on a towel.
Place the prepared strawberries in a bowl, add sugar and shake well. There is no need to stir, otherwise the berries will be crushed.
Leave for 4-10 hours, covered with clean gauze. The berries will give juice, the sugar will gradually dissolve.
Now place the container on the stove over low heat and wait until it boils. Next, reduce the heat and cook for another 5 minutes, constantly skimming off the foam.
It’s better not to stir our future jam often, you just need to shake the dishes in different directions. Stir very carefully along the bottom, preferably with a silicone spatula.
Remove from heat and leave for another 6-10 hours.
At this time, prepare the jars and lids. The jars must be washed thoroughly. I use regular soda. Next, choose a sterilization method that is convenient for you: you can hold it over steam for 15 minutes; heat in the oven for 15 minutes at a temperature not lower than 180 C. Boil the lids for the jars for about 5 minutes, being sure to remove the rubber ring from the lid. If the lids are screw-on, we just boil them.
We put our preparation on the fire again, bring it to a boil over high heat so that it boils faster. Reduce heat and simmer over low heat for 5 minutes.
With this method of preparation, the berries remain whole and smooth.
Pour the hot jam directly into glass jars and screw on with sterile caps. Turn the jars upside down and let cool completely.
Strawberry jam without cooking
Or you can not boil the strawberries, but prepare them in a different way. The main difference here is that the berries themselves do not pass heat treatment, and therefore are saved more. The berries will turn out whole and will save a lot of vitamins.
To prepare it we will need:
Strawberries – 2 kg
Sugar – 1 kg
Half a glass of water.
Step-by-step recipe for making jam without cooking:
Prepare the berries as usual: sort, rinse and dry on a towel. We do everything very carefully, the strawberries are very tender. It is better to wash in a basin in cold water.
Place the prepared berries in a bowl with thick walls (so that the syrup cools more slowly).
Now let's get to the syrup. Combine sugar and water and put on fire.
After the sugar has completely dissolved, cook for another 10-15 minutes. The syrup should thicken but not turn white.
Immediately pour it into the berries and leave to cool completely.
After this, pour the syrup back into the pan through a colander and put it on the fire.
We heat and boil again for 10-15 minutes, after which we re-fill the berries.
You need to carry out 3-4 such cycles. Each time the syrup will become brighter in color.
Before last time Place the berries in jars. All that remains is to fill it with hot syrup directly in the jar and screw it on.
“Pyatiminutka” strawberry jam
Proportions for five-minute jam
To prepare it, we need sugar and berries in equal parts. If you use less sugar, the jam will have to be stored in the refrigerator. For 2 kg of prepared and sorted berries, take the same amount of granulated sugar.
Preparation procedure:
Place the prepared berries in a saucepan and sprinkle with sugar.
There is no need to stir the berries, just shake the basin well so that the sand spills out evenly between the berries.
Leave for a couple of hours so that the berries release their juice.
Now put our container on low heat. Stir a little so that the bottom layer does not stick. But very carefully. Remove any foam that appears with a clean spoon.
Better yet, just shake the pan every 2 minutes so that the berries turn over.
After the jam boils, cook for another 5 minutes over medium heat.
After this, pour into clean, sterilized jars and screw on the boiled lids.
Mashed strawberries with sugar without cooking for the winter
The advantage of this option is that you can use berries of different sizes, and slightly broken fruits, but in no case spoiled. In addition, with this method of harvesting, strawberries retain more useful vitamins, because they are not destroyed by temperature during cooking.
Proportions for pureed strawberries:
Sugar will be needed in the same quantity as the berries (ratio 1:1)
Step by step recipe:
First you need to mash the strawberries. You can do this using a puree masher, meat grinder or blender.
The last option is the fastest, it will create a uniform consistency, without lumps. But I prefer just crushed berries, with in small pieces. Try in small portions in advance and adjust to your liking.
Now add sugar and mix very thoroughly.
Now all that remains is to spread the jam over the prepared ones sterile jars and close with boiled lids.
It is better to use small jars - 500, 600 grams and liters.
Store in a cool place, cellar or refrigerator.
Strawberry jam in a slow cooker
The main advantage of this recipe, like all others using a multicooker, is the availability of free time, which the housewife can use for herself while something tasty is being cooked inside. And in the slow cooker, in the stewing mode, the temperature is maintained at just below 100 degrees. This allows you to save more vitamins and the berries remain intact.
Proportions for jam:
As with other strawberry sweets, you need to prepare the same amount of sugar as the berries, for example 1 kg per 1 kg.
Step-by-step recipe for making jam in a slow cooker:
As in other recipes, first prepare the berries - sort them out, tear off the leaves, rinse well in a basin with cold water and dry it. Now transfer the berries to the multicooker bowl, alternating layers of berries and sugar. Let's start with berries.
Let it sit for several hours for the juice to appear.
Be sure to remove the valve through which the hot air escapes so that the jam does not “escape.” You can also leave the lid ajar.
Turn on the “Extinguishing” mode for 1 hour. After 20-30 minutes you need to remove the foam, then the syrup will remain transparent.
After 60 minutes, place the hot jam into sterile jars and seal.
It is important to note that this option is suitable for all types of multicookers - both the Redmond type, where you set the cooking time yourself, and the Polaris type, when the program is automatic.
Now you know exactly how to fight the autumn blues and winter depression - just open a jar of fragrant treats. As the favorite children's character Carlson said: “Is there still a little jam left?”
What is your favorite strawberry jam recipe?
It’s not for nothing that strawberries are called the “queen of berries.” It leaves no one indifferent - aromatic, sweet, juicy... And in winter, fragrant strawberry jam fills us with memories of summer and the sun. Each housewife makes strawberry jam in her own way, but each method has its own general rules.
Strawberries need to be picked in dry, sunny weather. It is better to collect crushed, overripe berries in a separate bowl, since when washed they will give juice, soften, and the jam from such berries will turn out to be too watery. Freshly picked berries should not be stored for a long time; it is better to sort them out immediately, rinse them in running water and lay them out to dry on a towel or tablecloth (old and unnecessary, since stains from berry juice then do not wash). If you do not plan to make the jam right away, cover the strawberries with sugar and leave for a while, especially since almost all recipes call for letting the strawberries sit with sugar for better separation of the juice. Weigh the berries for jam after preparing and drying. It is best to take beet sugar, it is sweeter. But if you only have at your disposal cane sugar, no big deal, just take it about 10% more.
Ready jam pour into dry, heated, sterilized jars and roll up with varnish tin lids. If you decide to cover the jam with regular nylon covers, then it should be stored in a cool place (refrigerator, cellar).
Five-minute jam
Ingredients:
1 kg strawberries,
1.7 kg sugar.
Preparation:
Sort the strawberries, rinse in cold water, and dry on a towel. Add sugar and leave overnight. The next morning, drain the juice, bring it to a boil and place the berries in it. Bring to a boil, simmer for 5 minutes and pour into hot sterilized jars. Roll up.
Ingredients:
1 kg strawberries,
300 ml water,
1.2 kg sugar.
Preparation:
Make syrup from sugar and water. Pour hot syrup over the prepared berries, cover the bowl with the berries with a towel or paper and leave for 4 hours. Then put on fire, bring to a boil and reduce heat. Cook, stirring, for 30 minutes, remove from heat and let stand for 2 hours. Then repeat the operation twice more. Pour into sterilized jars and seal. Wrap it up.
Strawberry jam with citric acid
Ingredients:
1 kg strawberries,
1 kg sugar,
2 g citric acid.
Preparation:
Sort the berries, rinse well and dry. Add sugar to the berries, mix gently and leave overnight to release the juice. The next morning, place over low heat and bring to a boil, simmer for 5 minutes and leave to cool completely. Repeat the heating-cooling procedure 3-4 times so that the berries are slowly soaked in syrup. During the last boiling, add citric acid so that the jam does not lose color. Pour hot jam into sterilized jars and seal.
Ingredients:
1 kg strawberries,
300 ml water,
800 g sugar.
Preparation:
Boil syrup from sugar and water, immerse the prepared berries in it and cook until thick over low heat, stirring constantly. Pack hot in sterilized jars and roll up.
Strawberry jam differently
Ingredients:
1 kg strawberries,
1 kg sugar,
225 ml water.
Preparation:
Blanch the prepared berries for 10-15 minutes in boiling water (or 10% sugar syrup), skimming off the foam. Then transfer the berries to boiling water sugar syrup and cook over low heat until done. Blanching allows you to obtain jam with good gelling properties.
Strawberry jam
Ingredients:
1 kg strawberries,
1.2 kg sugar.
Preparation:
Place the strawberries in an enamel bowl, add half the amount of sugar and leave for 16 hours. After this, add the remaining sugar and place on low heat. Cook, stirring, until tender, making sure that the sugar does not burn. Place in sterilized jars, roll up and cool without turning over.
Strawberry jam according to an old recipe
Ingredients:
1 kg strawberries,
1.2 kg sugar,
citric acid.
Preparation:
Wash the strawberries, sort and dry. Then lightly mash the berries with your hands, add sugar and stir until all the sugar has dissolved. Strawberry jam is cooked in small portions. Pour 1 cup strawberry mixture into a small stainless steel saucepan and bring to a boil. Boil over medium heat, stirring constantly, for 5-7 minutes. Don't remove the foam! After boiling, the mixture will begin to thicken. Pour the thickened jam into a sterilized dry jar, first adding 2-3 crystals of citric acid to the bottom. Repeat the entire process with a new batch of strawberry mixture, gradually filling the jar to the top. Cover the cooled jam with lids and place in a cool place. Cans can also be rolled up.
Strawberry jam
Ingredients:
1 kg strawberry puree,
2 stacks Sahara.
Preparation:
Sort the strawberries, rinse and place in a bowl for jam. Place on the fire and cook without adding water over low heat until soft. Remove from heat, cool and strain through a sieve. Weigh the resulting puree and add sugar at the rate of 2 cups per 1 kg of puree. Place on the fire and simmer over low heat until the required thickness is achieved. Remove from heat, pour into sterilized jars and seal.
Strawberry jam
Ingredients:
1 kg strawberries,
1 kg sugar,
1 tbsp. vanilla sugar(optional).
Preparation:
Sprinkle the prepared strawberries with sugar and leave overnight. Then pass through a meat grinder or grind with a blender. Place the bowl with the strawberries on the fire, bring to a boil and reduce the heat to medium. Boil, stirring constantly, for 30 minutes and set aside to cool for 5 hours. Repeat two more times, remembering to remove the foam during cooking. Last time cook the jam until it thickens, that is, a drop of cooled jam should not spread.
Strawberry confiture
Ingredients:
2 kg strawberries,
1 kg sugar,
2 lemons.
Preparation:
Cover the berries with sugar and leave for 8 hours. After the strawberries give juice, put the basin on the fire and start cooking first on low heat, and then finish cooking on higher heat. At the end of cooking, add lemon juice, stir and immediately put into sterilized jars and seal.
Strawberries in jelly
Ingredients:
1 kg strawberries,
1.5 kg sugar,
1.5 tsp. citric acid.
Preparation:
Sort the strawberries, rinse and dry. Fill the berries with half the amount of sugar and leave to release the juice. Add the rest of the sugar, put on the fire and cook from the moment of boiling for 15 minutes. Dilute citric acid in a small amount of syrup, add to the jam, stir and cook for another 5 minutes. pour the jam into sterilized jars and roll up.
Strawberry jam “Fantasy”
Ingredients:
1 kg strawberries,
600 g sugar,
10 juniper berries,
4 tbsp. vodka,
6 tbsp. balsamic vinegar,
1-2 sprigs fresh rosemary,
a pinch of freshly ground black pepper.
Preparation:
Sprinkle the prepared strawberries with sugar and leave until the juice releases. Place on the heat, add the juniper berries and rosemary, bring to a boil and simmer for 2 minutes. Remove from heat and place in a cool place overnight. The next morning, pour vodka into a bowl of jam and balsamic vinegar, add coarsely ground pepper and place on low heat. Boil, skim off the foam and cook for 5-10 minutes, depending on the type of strawberry: the more juice formed, the longer time cooking Remove from heat and discard juniper and rosemary. Pour the jam into sterilized jars, close with nylon lids and store in a cool place. Or jars of jam can be sterilized within 10 minutes after boiling and rolled up.
Strawberry jam with lemon
Ingredients:
1 kg strawberries,
500 g sugar,
1 lemon.
Preparation:
Place the prepared strawberries in a bowl for jam and add lemon zest and juice. Bring to a boil, add sugar and simmer for 10 minutes. Place in sterilized jars and seal.
Strawberry jam with tangerines
Ingredients:
1 kg strawberries,
1 kg tangerines,
2 kg sugar,
1.5 stack. water.
Preparation:
Sort the strawberries, rinse and dry on a towel. Blanch the tangerines, without peeling, for 5 minutes in boiling water, then cool for an hour under running cold water. Remove the peel and divide into halves. Make syrup from sugar and water, dip strawberries and tangerines in it and leave for 10 hours. After this, cook the jam in three steps, boiling for 5 minutes each time and leaving to stand for 6-8 hours after cooking. Place the finished jam hot into sterilized jars and seal.
Jam without cooking
Ingredients:
1 kg strawberries,
2 kg sugar.
Preparation:
Mash the washed and dried berries with a wooden pestle and heat to 60°C. Add in small portions to berry puree sugar, stirring well each time until the sugar crystals are completely dissolved. At the end of stirring, heat the mixture to 70°C. Place in sterilized jars to the top and close with nylon lids. Store in a cool place.
Here they are different recipes.
Happy preparations!
Larisa Shuftaykina
