Strawberry jam for the winter. Strawberry jam

Classic strawberry jam recipes, with lemon, bananas, raspberries, mint, thickeners. Proportions and cooking time for each.

Hot, blissful summer time is a period of abundance of fruits, berries, herbs and vegetables. And also time for home preparations for the winter.

Therefore, we suggest diversifying your cookbook with recipes for strawberry jam from other housewives.

How to make thick strawberry and raspberry jam?

Fragrant strawberries and raspberries combine perfectly in thick jam.

• Collect them from your own plot or buy them at the market as fresh as possible.
• Sort through each berry. Remove pedicels and twigs.
• Rinse in a bowl of water. Repeat the procedure 4-5 times.
• Determine the ratio of strawberries and raspberries. The best option is 1:1.
• Grind large strawberries with your hands or a blender and pour the mixture into a container with raspberries.
• Cover all aromatic raw materials with sugar in an amount equal to the volume of berries.
• Stir the mixture until the sugar grains are completely dissolved.
• Pour 1 cup of berry-sugar slurry into an enamel bowl and heat over medium heat.
• When foam appears, mix it with the rest of the mixture. Do not remove it under any circumstances. Reduce the heat and leave to simmer for another 7-10 minutes.
• The mass will begin to thicken before your eyes, which means it’s time to transfer it to a sterilized jar. Cover the latter with a lid.
• Repeat all steps until you run out of berry-sugar mixture.
• Either roll up the jars or cover with regular lids or paper with an elastic band.
• Leave the cooked jam to cool in a cool room. Then transfer the jars with it to the cellar for storage.

How to make strawberry jam in a slow cooker: step-by-step recipe

Prepare jars and lids before cooking. Sterilize them, for example, in the bowl of the same multicooker.

• Sort the strawberries, separating the receptacle, and wash thoroughly. Change the water 3-5 times depending on how dirty it is. Leave the strawberries to drain in a colander.
• Select large berries and cut into 4 parts, grind the rest with a blender or in a meat grinder.
  You can skip this step if you like to mash the strawberries with your hands.
• Add sugar in an amount of 1:1.
  If you do not have a sweet tooth or try to eat white sand as little as possible, replace half of its volume with thickeners - gelfix or gelatin. Determine the required quantity according to the recommendations on the package.
• Mix half the dose of sugar and berry mass and transfer to the multicooker bowl. In the “Keep Warm” mode, wait until the sugar grains are completely dissolved.
• Select the “Baking” or “Frying” mode depending on the multicooker model to start making jam.
• Bring to a boil, stirring the berry mixture constantly.
• Remove the bowl with the strawberry mixture to cool. Add the rest of the sugar or thickener.
• Set the multicooker to the same mode again. Stir continuously until it boils and after.
• Let the jam boil for 7-10 minutes.
• Pour into prepared jars and seal them.

If the jam is not thick right away, it will acquire the desired consistency after it cools completely.

How to make strawberry jam with jellyfix?

Zhelfix is ​​a pectin-containing substance that will provide you with:

• accelerated process of thickening the strawberry mass during jam preparation,
• the need for 1.5 times or more less sugar in the recipe,
• a short process of heat treatment of strawberry raw materials, which means preservation of vitamins, benefits and fresh aroma of the berries.

To make strawberry jam with jellyfix you need:

• washed strawberries - 1 kg
• granulated sugar - 2 glasses of 250 ml
• Zhelfix 2:1 - pack or 25 g

Cooking features:

• Mash the strawberries with your hands or a blender,
• combine a pack of gelfix with a couple of spoons of sugar and pour into strawberry raw materials,
• put everything on the fire, stir constantly, wait until it boils,
• remove from heat and add remaining sugar,
• Stir the mixture again over the heat and wait 3 minutes from the moment the bulbs form.
• Pour the hot strawberry jam into the jars and screw on the lids. Before this, pour 2-3 grains of citric acid into each jar,
• turn the jars of jam over and leave to cool in this position,
• Place in a cool place for storage until winter.

Strawberry jam with pectin, recipe

Ingredients:

• strawberries - 1 volume
• granulated sugar - 0.5 volume
• package of pectin or gelfix 1:1 - 25-30 g
• large lemon

• Mash the washed strawberries in any convenient way. It’s better to use a blender or meat grinder so that the mass is homogeneous,
• add sugar and pectin,
• squeeze the juice from the lemon and mix everything thoroughly,
• Heat the strawberry sweet mass in an enamel bowl over medium heat, stir constantly,
• from the moment of boiling, time for 4 minutes and remove from heat,
• pour into prepared jars and close them with lids,
• put a towel in the pan and place the rolled up jars of jam with the lid down,
• add cold water until 1/4 of the jars are uncovered,
• boil water and wait a quarter of an hour,
• remove from heat and wait for the jam jars to cool completely,
• take them out, wipe them and store them.

Strawberry jam with agar-agar, recipe

You need:

• washed ripened strawberries and sugar in equal parts
• agar-agar - 0.5 tablespoon
• medium lemon or its acid in the amount of 0.5 tablespoon

• sprinkle clean strawberries with sugar and leave them to release juice for a day,
• transfer to a saucepan and bring to a boil. Remove the foam. Boil for 10 minutes and remove from heat to cool the strawberry mixture.
• grind the strawberry pieces in the future jelly with a blender,
• after 4-5 hours, boil again and hold for 5 minutes,
• let it cool down again
• squeeze lemon juice or add citric acid, stir,
• Dissolve agar-agar in a glass of boiled water, pour into a saucepan and wait until it boils. Stir without stopping
• remove the agar-agar jelly from the heat and pour it into the cooled strawberry syrup,
• mix thoroughly and leave the finished jelly to cool,
• Place in jars and seal with lids. Be sure to rinse the jars with soda and sterilize them by steaming or in the oven at a temperature of 90-100℃.

How to make strawberry mint jam?

Mint will add a piquant aftertaste to your strawberry jam.

Prepare:

• strawberries and sugar in the amount of 5 and 7 glasses, respectively
• bunch of fresh mint leaves
• small lemon
• glass of boiling water
• thickener 2 packs. It can be your choice - jelfix, confiture or pectin

• For strawberry jam you need an infusion of fresh mint. It can be obtained from boiling water, which is poured over the prepared herb. After 30 minutes, strain
• combine the mint infusion and sugar in a stainless steel bowl and bring to a boil,
• pour in the strawberries cut into 4 parts, pour in the juice of freshly squeezed lemon and wait for the mixture to boil. Skim off the foam, stir with a wooden spatula,
• after boiling, add the thickener and vigorously stir the strawberry-mint mass,
• let the jam boil for 1 minute and remove from heat,
• Process the jars and lids until the jam is poured. Either sterilize by steam, or in the oven, or in a slow cooker, or in the microwave,
• roll up the jam lids, turn the jars over, place them bottoms up and wrap them in a blanket,
• After the jam has cooled completely, transfer it to the cellar for storage.

And treat the children with the collected foam or prepare pancakes with fragrant strawberry foam and have a tea party for the whole family.

Strawberry-banana jam: recipe

To prepare it, you can choose the technology:

• simpler with minimal ingredients
• advanced with an expanded list of components

Common to both options:

• Use strawberries and sugar in equal parts
• bananas - half share

Advanced adds:

• large lemon
• vanillin 0.5 tbsp
• rum or cognac 2 tbsp

Let's prepare it in a simple way:

• Cover clean and halved strawberries with sugar and leave to let out the juice overnight,
• drain it and combine with sugar. Grind the remaining strawberries with a blender/meat grinder,
• Place the sweet syrup over medium heat and bring to a boil. Add chopped strawberries and wait until it boils again. Remove foam if desired
• after 10 minutes, set the container with the future jelly aside and pour the bananas cut into rings into it,
• send everything to boil on the fire. Stir the future jam with a wooden spatula,
• after a third of an hour, remove and leave to cool slightly,
• Pour into jars, turn them over until they cool completely.

Cooking according to the advanced version:

• Grind strawberries, bananas and lemon without peel in a blender,
• In a separate container, mix vanillin, sugar and rum/cognac,
• Boil the fruit pulp over high heat, add the ingredients from the second container,
• boil everything together for a third of an hour, actively stirring the future jam,
• Pour into jars, turn them over, wait for them to cool, and transfer to storage.

How to make strawberry lemon jam?

Above we looked at most recipes for strawberry jam with lemon. However, you can prepare it with just this ingredient.

Prepare:

• strawberries and sugar in a ratio of 1:0.8
• large lemon

• separate the lemon peel using a grater, squeeze the juice out of the pulp, remove all the seeds,
• Grind clean washed strawberries with a masher and add sugar, lemon zest and juice,
• Bring the resulting mass over high heat until bubbles form.
• stir and boil for a third of an hour,
• check the jam for doneness. Place a spoonful of hot mixture on a cold saucer from the freezer. After 3-5 seconds, run your finger over the surface of the jam. If you see wrinkles, it means it's ready. If not, continue cooking for another 10 minutes.
• roll into sterile jars, leaving 0.5 cm of free space in them. Boil them in water for a third of an hour, putting the lid down,
• After cooling, transfer to the cellar.

Strawberry jam is thick and delicious: a recipe for the winter

Perhaps the simplest recipe for delicious thick strawberry jam is to boil the berries with sugar. You need them in equal proportions.

• Look carefully at each berry. Trim off the damaged sides. Wash all raw materials in 5 waters.
• Either crush the strawberries with a masher or pass them through a meat grinder.
• Add sugar and put on the stove to boil.
• After half an hour from the moment of boiling, remove the mixture and leave it until it cools completely.
• Repeat the above step twice more, but the last time, instead of cooling, pour the jam to the top into sterile jars.
• Turn them over and leave to cool.
• Check lids before storing. They shouldn't walk up and down. Otherwise, put this jar in the refrigerator and enjoy delicious strawberry jam.

So, we have studied in detail the features of making homemade aromatic strawberry jam with different ingredients, both flavoring and thickening agents.

Feel free to experiment in the summer season and enjoy healthy strawberry jam in sandwiches and baked goods in winter.

Be healthy!

Video: making strawberry jam at home

Of all the existing jams, jellies and confitures, strawberry ones are rightfully considered the best. You can’t even find so many adjectives to describe how beautiful, aromatic and delicious strawberry jam is. For some reason, its taste is so reminiscent of childhood, when mothers and grandmothers prepared this amazing delicacy, and we little ones devoured fresh pastries on both cheeks, topped with strawberry jam or preserves.
To remember the taste of childhood more often, we suggest you prepare strawberry jam for the winter.
The entire cooking process takes no more than 1 hour. Moreover, the recipe is much simpler than for making jam.

Taste Info Jam and marmalade

Ingredients

• strawberries – 500 g;
• granulated sugar – 300 g;
• citric acid - on the tip of a knife.

The output is 250 ml of thick jam.

How to make strawberry jam

When making strawberry jam, there are not very strict requirements for the quality of the fruit. The main criterion is suitability for food. Of course, you cannot use frankly spoiled, rotten berries with traces of mold. But you can use small, uneven, soft or bruised fruits in jam, those that have not been sorted for jam or a festive table.
Strawberries often have lumps of earth stuck to them. In order for the berries to be thoroughly cleaned, pour them into a colander and place them together in a bowl of cold water.


After 10 minutes, remove the colander with strawberries from the water and place under a warm shower. When the sand stops washing out from below, the berries are already clean. Dry them lightly and remove the sepals.


After this, turn the strawberries into puree. You can simply mash soft berries with a masher or rub them through a sieve, but it will be much easier to grind them in a blender.


One minute is enough to turn 500 g of strawberries into 400 ml of puree.


Pour the berry puree into an enamel bowl. Pour granulated sugar there.

Cook the jam over low heat. To prevent it from burning, stir it constantly, do this with a wooden spoon so that the puree oxidizes less. Remove any foam that forms on the surface.


At the same time as cooking, prepare the jars, sterilize them along with the lids, and then dry them. Pour citric acid into clean jars at the rate of 1 g per 100 ml of volume.


Cook the jam for 15 minutes. After this, pour it into prepared jars and roll up. You can use containers with tightly screwed lids or special lids. There is no need to turn over and wrap the jars.


Strawberry jam can be stored at room temperature for 1 year. Keep the opened jar in the refrigerator for no more than 10 days.

Teaser network

Thickeners
If you want to get a thicker strawberry jam, then the berries and sugar need to be boiled longer - the more liquid evaporates, the thicker the jam will be. But you don’t always have time to stand over a basin for a long time, and at the same time you also have to stir constantly. That’s why natural thickeners have become so popular lately; they help save time:

1. Pectin (for 1 kg of strawberries you will need 40 g of pectin powder). Place strawberry puree and pectin in a cooking vessel, stir and place on fire. When the contents begin to boil, add sugar and, stirring constantly, cook for 5 minutes, after which the jam can be poured into jars.
2. Zhelfix (for 1 kg of strawberries you will need 40 g of Zhelfix 2:1 thickener). Mix Zhelfix thoroughly with 2 tablespoons of sugar, add to strawberry puree, heat and bring to a boil. As soon as the mixture begins to boil, pour the remaining sugar into it, stir and let it boil again. After this, it is enough to cook the jam for 3 minutes.
3. Gelatin (for 1 kg of strawberries you will need to add 20 g of gelatin). Place strawberry puree into a bowl, add sugar and gelatin, stir and put on fire. As soon as the jam begins to boil, stir it continuously and thoroughly for 1-2 minutes, after which you can put it into jars.

What do these thickeners do? Firstly, it has an amazing marmalade consistency; the finished jam does not spread, which allows it to be used as a filling for pies and buns. Secondly, the minimum time for heat treatment of berries. And thirdly, a much smaller amount of granulated sugar is required; for 1 kg of strawberries, only 1 cup of sugar will be enough. But if you, of course, have an overly sweet tooth, then adjust the amount of sugar based on your taste.

Another little trick. Before putting the jam into jars, drip a small amount onto a saucer. If it doesn't spread, it means it's ready. If it flows, then boil it a little more until it becomes thicker.

To add a slight sourness to the taste of the jam, use citric acid, juice or lemon slices. This will also help preserve the bright scarlet color of the strawberry preparation, and such jam will never become sugary. In general, the action of citric acid allows you to preserve the color, aroma and taste of fruits and berries.

For 1 kg of strawberries, it will be enough to squeeze the juice from one lemon and add it to the puree along with sugar, then bring to a boil and boil for about 5 minutes.

Do you know how to make jam without heat treatment? The trick here is that sugar (850 g) must first be heated in the oven and poured into strawberry puree (500 g) while still warm. After which the mass should stand for about 4 hours at room conditions. Then add a bag of pectin (20 g) and 3 tablespoons of lemon juice, everything is quickly mixed and placed in molds. The molds should stand at room temperature for 24 hours. After which they are sealed and stored in the freezer.
Strawberry jam “5-minute”

Strawberry jam “5-minute” is made similarly to the one described in the photo recipe, only the cooking time is only 5 minutes, and you need to take more sugar, in the same proportions as the strawberries.
How to use strawberry jam?
The jam turns out so tasty that sometimes it’s even a pity to add it somewhere. It’s enough to serve fresh toast or just a piece of white loaf with butter for breakfast in the morning with coffee, and pour this amazing delicacy on top.
Better yet, prepare pancakes, cheesecakes or pancakes, and serve them piping hot with herbal aromatic tea and strawberry jam.
If the jam is not too thick, then pour it over the ice cream balls when serving; you can also lightly sprinkle chopped nuts on top and garnish with mint leaves.
Strawberry jam is also good for soaking cakes and cheesecakes, filling pies and rolls.

Today we will tell you in our material how to properly prepare delicious, thick and divinely fragrant strawberry jam at home and offer options for cooking the workpiece on the stove with gelatin, and also tell you how to make a delicacy using a multicooker and a bread maker.

How to make thick strawberry jam with gelatin - a recipe for the winter

Ingredients:

• – 1.5 kg;
• granulated sugar – 360 g;
• gelatin – 40 g.

Preparation

In this case, the thickness of the jam is achieved not by long, tedious cooking of the jam and an impressive portion of granulated sugar. We will achieve the necessary thick texture here in a completely different way by adding gelatin to the jam.

To implement this idea, we first prepare the berries properly. To do this, we wash them, sort them, remove the stalks and place them in an enamel container. Sprinkle the layers with granulated sugar and leave for a while to separate the juice. After this, if desired, punch the berries with a blender or simply knead them with your hands, add gelatin to the mass, mix and let stand for some more time.

Now place the vessel with the preparation on moderate heat and heat, stirring frequently, until it boils. Reduce the heat to a minimum, let the jam simmer for another two minutes, then pour it into pre-sterilized containers, roll it up with sterile lids and place it under a warm blanket until it cools completely.

How to make delicious strawberry jam at home in a slow cooker?

Ingredients:

• crushed ripe strawberries – 480 g;
• granulated sugar – 400-480 g;
• citric acid - one pinch.

Preparation

The preparation of strawberry jam, as in the previous case, begins with preliminary preparation of the berries. We wash the strawberries, dry them, remove the stalks and grind them in any convenient way. You can crush the berries using a masher or mash them with your hands, but for greater homogeneity of the workpiece, it is better to punch the berries with a blender or grind them in a meat grinder.

We transfer the prepared strawberry mass into the container of the multi-device, fill it with granulated sugar and mix. Turn on the device in the “Heating” mode and keep the strawberries with sugar, stirring from time to time, until all the sugar crystals are dissolved.

After this, we switch the device to any mode while maintaining the temperature at one hundred degrees. This may be, depending on the device model, the “Soup”, “Cooking” or “Baking” program with the ability to select the temperature.

We prepare the jam without closing the lid and stirring it periodically until the desired thickness, which we test from time to time using a cooled drop on a plate.

When ready, pour the jam into sterile dry glass jars, seal tightly with lids and let cool, placing under a blanket for self-sterilization.

How to make strawberry jam at home in a bread machine?

Ingredients:

• ripe strawberries – 720 g;
• granulated sugar – 220-250 g;
• or lemon juice - one pinch or 1 tbsp. spoon accordingly.

Preparation

Making strawberry jam in a bread maker is absolutely not troublesome. It is enough just to put the required amount of pre-prepared washed and dried strawberries without stems into the bucket, cover the berries with sugar and add lemon juice or citric acid crystals. After this, close the lid of the device tightly, install the “Jam” or “Jam” program and can go about our business. The miracle device will set the cooking time itself and cook a delicious strawberry preparation.

Now all that remains is to pour the jam into sterile jars, seal them and put them under a blanket to cool.

Jam is a food product that is obtained by boiling strawberries with sugar. Jam can be stored for a long time because it contains a high concentration of sugar, which prevents the activity of microbes. People of all ages love jam and it is in demand.

Today we won’t go to the store to buy jam, but make it ourselves, at home. There are different recipes, mostly they are simple, classic and justified. And there is only one reason for this - the flavoring and aromatic substances contained in the berries contribute to better absorption of food.

When cooking jam, the berries are prepared in the same way as for cooking jam in one step. The syrup in jam, unlike preserves, should have a jelly-like consistency and not spread.

Strawberry jam - a recipe for the winter without cooking

Required Products:

• 1 kg strawberries
• 1.5 - 2 kg sugar

Making jam:

The prepared berries are sprinkled with granulated sugar and mixed thoroughly.

Then they are placed tightly in glass jars. A layer of sand (1 cm) is poured from above, right up to the neck.

The jars are tied with parchment paper or covered tightly with a lid and stored in a cold basement or refrigerator.

Delicious and thick strawberry jam for the winter

Products:

• 1 kg strawberries
• 1 kg sugar
• 1 glass of water

Preparing the recipe:

You can use small and crushed berries to make jam. Cook the jam in one step. There is a difference from making jam - the berries are completely softened.

Prepared strawberries are first boiled in boiling water (10 minutes), then all the granulated sugar is added and cooked until tender.

Readiness is checked in the same way as with jam: take a little syrup in a spoon and, when it has cooled slightly, drop it onto a clean saucer. If the drop does not spread, but is held on like a button, then we can assume that the contents have been boiled down correctly.

At the end of cooking, you can add 2 - 3 g of citric acid - this will give the jam a beautiful look!

The boiled contents are placed hot into clean, sterile jars and closed after they have cooled.

How to make strawberry jam with redcurrant juice

Products:

• 1 kg strawberries
• 1 kg sugar
• 1 glass of red currant juice

Preparation:

We prepare strawberries as for jam. Then cook in red currant juice (10 minutes).

Add sugar and cook until done.

Place into prepared clean jars. Cover with lids or parchment paper. Store in a cool place.

Recipe for strawberry jam with whole berries and skipped redcurrants

Required Products:

• 500 g strawberries
• 500 g sugar
• 200 g red currants

Preparing the recipe:

Wash the strawberries and remove the sepals.

Pass red currant berries through a meat grinder and combine with prepared strawberries.

Add sugar and leave until the next day (14-16 hours).

Then boil the mixture:

• take out the strawberries
• and the juice continues to be cooked until it turns into jelly.
• then put the strawberries in it and continue to cook until tender.

Before packaging the jam into jars, it should be cooled, otherwise the strawberries will concentrate at the top of the jar. The finished jam is packaged in jars, covered with lids and sterilized. Jam yield 0.8 kg.

Strawberry jam - a recipe for the winter with gelatin

Products:

• 1 kg strawberries
• 700 g sugar
• 2 teaspoons gelatin

Preparing the recipe:

1. Prepare the strawberries: wash, remove sepals, and let drain.
2. Add granulated sugar and stir gently several times.
3. Leave the strawberries with sugar for 2 hours to release the juice.
4. In the meantime, prepare gelatin according to the instructions on the package purchased at the store. The gelatin should swell.
5. Place the basin (or saucepan) on the fire and bring to a boil, constantly stirring the contents.
6. Remove all the foam from the strawberries and fill them with prepared gelatin.
7. Gently simmer our berry mixture over low heat for 20 minutes.
8. Turn off the fire. The recipe is ready.

We put it in jars and wait for it to cool down - close and tie.

Strawberry jam: recipe for making jam from strawberries, raspberries, red currants, cherries - “Assorted” jam

Required Products:

• 0.5 kg strawberries
• 0.5 kg raspberries
• 300 g red currants
• 500 g cherries
• 2 kg sugar

Making assorted berry jam:

1. Sort the strawberries, rinse carefully with cold running water, and remove the stems. Place the strawberries on a paper towel and let dry.

2. Sort the raspberries and clean them of debris, then wash them carefully, dry them on a paper towel, then combine them with the strawberries.

3. Wash and dry the red currants.

mash with a wooden masher,

then rub through a sieve.

Puree half the strawberries in a blender.

4. Pour the resulting strawberry puree over the raspberries and remaining strawberries. Add 1 kg of sugar and leave for 2 hours.

5. Wash the cherries, remove the seeds, cover with the remaining sugar and leave for 1 hour.

Then put on the fire, stirring, bring to a boil, cook for 5 minutes and remove from heat.

6. Strawberries with sugar,

Bring the raspberries and grated currants to a boil, stirring constantly, and cook for 3 minutes. Add cherries, stir carefully and cook for 10 minutes, skimming off the foam.

7. Let it cool completely and put it back on the fire for another 10 - 15 minutes. Drop the syrup onto a saucer; if the drop does not spread, the jam is ready.

8. While hot, pour the prepared contents into pre-sterilized, completely dry jars and close with screw caps. Jars should be stored in a cool place.

Strawberry jam with currant or gooseberry puree

Products:

• 800 g strawberries
• 800 g sugar
• 800 g currant puree (or gooseberry)

Recipe:

1. The currants are washed, the berries are picked and a small amount of water is poured into a low saucepan. Bring quickly to a boil, boil covered for 10 minutes, then pass through a fruit squeezer. The currant puree is ready.
2. If you need to cook with gooseberries, wash them, remove the stalks and sepals, crush them, add a little water and boil under the lid until softened (about 10 - 20 minutes). It is then put through a fruit squeezer. Gooseberry puree is ready.
3. The strawberries are sorted, washed well, and the stalks are removed. Approximately 3/4 of a serving of berries is poured with a few tablespoons of water and boiled. A little later, add 1/4 portion of sugar and cook intensively for 10 - 15 minutes.
4. Then add the rest of the sugar, currant (or gooseberry) puree and the remaining strawberries. With constant stirring, thicken until the contents begin to gel.
5. Jars wrapped in a damp towel are filled to the brim with boiling jam, the edges are quickly wiped, and the lids are quickly secured. The jars are turned upside down, covered with a cloth and left to cool. Before storing, jars are wiped with a damp cloth.

If the jam turns out liquid, there is a way out: sterilize the jars for 15 - 20 minutes in boiling water and roll up the lids.

Strawberry jam with agar-agar as a thickener - video recipe

As you can see, the process of making jam is not difficult, but fun. But in winter, what a delicious meal it will be!

You can see even more about preparing strawberry recipes for the winter in the article from my friend colleague, Vladimir: https://garim-parim.ru/varene-iz-klubniki.html

Stock up on recipes - strawberry season is already starting!

In order for the human gustatory sensory system to distinguish certain shades of tastes, it needs to be trained long and hard. What, in fact, is what tasters do. But some dishes and products have such a bright and memorable taste that even untrained tongue receptors are able to get maximum pleasure from food. I consider homemade strawberry jam to be one of these phenomena. You can visually evaluate the recipe and the delicious, thick, bright result shown in the photo in the article below. But I suggest not stopping there and preparing at least a liter of this aromatic berry luxury.

Jams differ from other strawberry preparations in their silky texture and gorgeous strawberry color. To achieve an almost jelly-like consistency, they are often filled with pectin, gelatin, agar-agar, or other substances that promote thickness. I offer you two completely simple variations without third-party thickeners. Just strawberries and sugar. Citric acid is added solely as desired.

We prepare thick strawberry jam according to a simple and tasty recipe

Grocery list:

• ripe strawberries of sweet varieties - 1.5 kg
• sugar - 1.5 kg

Cooking method:

1. This version of strawberry jam impresses with its simplicity and speed. You don’t need to choose beautiful berries for it. Even if the strawberries begin to deteriorate in places, cut off this area with a knife. The main thing is that the berry is tasty and juicy. Place the sorted strawberries in a colander. Rinse off sand and soil. Let the water drain.
2. Process the prepared berries into puree in any convenient way: grind through a meat grinder, puree with a blender, crush with a potato press. If you want to achieve a perfectly smooth consistency, rub the mixture through a metal strainer to get rid of small strawberry seeds.
3. Pour the resulting puree into a cooking vessel. Add sugar. Stir. There is no need to infuse the mixture until the granulated sugar is completely dissolved. Proceed with heat treatment immediately.
4. Place the jam on the stove. Bring to a boil over medium heat. Reduce heat to low. Cook for 20 minutes. Stir with a wooden spatula, not a metal spoon. The metal promotes the crystallization of sugar in the jam, which will affect its uniformity and taste. You can also avoid jam sticking to the bottom by rocking the bowl itself with your hands. During cooking, a pale pink foam will appear. Remove it if desired. But even with it, the jam will turn out tasty and thick, it will surprise you with its beautiful strawberry color, rich aroma and will last perfectly until the cold weather. After 7 minutes of cooking, turn off the heat. Cover the bowl with gauze folded in several layers. Cool completely. You can leave it overnight, the product will not spoil.
5. Repeat all cooking steps 2 more times until you achieve the required consistency. When the delicious delicacy cools, it will become even thicker. Therefore, do not overcook, so as not to spoil the color of the workpiece.
6. Immediately after the third approach, spread the jam into the prepared jars. Taste after cooling or seal for long-term storage. For preparation, it is advisable to use small-capacity containers - 300-500 ml. The lids are suitable for both traditional caps, with a seaming key, and screw caps (twist-off). Rinse jars before sealing. Sterilize them on the stove (over hot steam). Or in the microwave. Pour some water into the jar and microwave at maximum power for a few minutes. The liquid will disinfect the glass during the evaporation process. Turn over sterilized jars. Place on a clean waffle towel to drain the condensation. Distribute the hot strawberry jam into the container. Seal the workpiece. Turn over to check the seal is secure. Wrap it up. Leave to cool for a day. Store in a pantry, cellar or other cool, dark place until winter or at least autumn arrives.

Extraordinarily tasty, thick and beautiful strawberry jam

Ingredients:

How to make delicious, thick, aromatic strawberry jam (step-by-step recipe with photos):

Sort out the strawberries, especially if they are purchased and not from your own plot. Simply rinse berries with a relatively clean surface under running water and place in a colander. If the strawberry is contaminated with soil residues, it is advisable to let it sour for 1-3 hours. Dry clean strawberries on a towel. Carefully tear off the tails.
Place in a deep bowl (plastic, enamel). Puree the berries. There is an opinion that due to contact with metal, strawberries lose all useful substances, oxidize, and the jam may not thicken. In my practice this has not been confirmed. But if you want to play it safe, do not use a blender, but crush the strawberries with a wooden crush.
Add sugar. Its quantity depends on the sweetness of the berry and your taste preferences. But it is still not recommended to take less of it than strawberries, as this will affect the consistency and shelf life of the jam. You can then remove excess sweetness with citric acid or lemon juice. Stir. Let the puree sit for 30-90 minutes until the granulated sugar dissolves. Stir occasionally.
It is advisable to cook strawberry jam in a heat-resistant container with a thick bottom. The head will occur in several stages. It is necessary to prepare jars of the required volume (up to 500-700 ml) in advance. Clean their inside surface thoroughly with baking soda. Sterilize over hot steam or pour over boiling water. Dry. Pour a small portion of strawberry puree into the cooking vessel. Cook over medium heat, stirring frequently, about 5 minutes. If foam forms, remove it with a spoon. Cook until the jam thickens. Due to the fact that the puree is processed in small portions, the mass will retain its rich color, taste and aroma.
Boil the strawberry mixture to the desired thickness. Please note that when hot it will be much thinner than when cooled. If you want to evaluate the actual consistency, place a saucer in the freezer before cooking. To check the thickness, scoop up half a spoonful of the mixture and drop it onto a cold saucer. If it has not spread, you can consider the jam ready.
Place a little citric acid at the bottom of the jar. Send a portion of the finished jam there. Prepare all the strawberry mixture in the same way. Fill the jars completely. To prepare for future use, roll up sterile, dry tin lids using a machine or screw the lids on with a twist-off. Wipe off any sticky residue from the container. Cool completely under a thick blanket. If you want to eat the yummy food right away, you can use a nylon lid.
After complete cooling, this strawberry jam turns out incredibly tasty, moderately thick and very beautiful. It keeps well until winter in a dry, dark, cool place. The aroma is amazing. It's a shame it ends quickly.

Have a delicious strawberry season!