Strawberry jam: how to cook strawberry jam correctly

Strawberry jam: how to cook strawberry jam correctly

Strawberry Jam - General Description

Strawberry jam is a canned product made from strawberries by boiling it in a sugar solution.

Strawberries can rightfully be considered a valuable product, as 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.

In the process of cooking strawberry jam loses some important properties. In this regard, five-minute jam is more useful. It contains vitamins due to the short duration of heat treatment. However, in any strawberry jam, beta-carotene, mineral salts, organic acids and fiber remain.

Strawberry jam has a beneficial effect on the formation and red blood cell count. Thanks to it, the metabolism and blood pressure is normalized, the strength of blood vessels is improved, the immunity is strengthened, and the iodine content in the body is increased. Strawberry jam has a diuretic effect and eases the condition of the patient with colds. A little strawberry jam for the night will help you sleep tightly until the morning.

It is believed that since strawberry jam is rich in antioxidants, it has prophylactic properties that prevent the development of tumors.

Berries for this jam should be selected both in size and in maturity level. Time itself is very important in which it is preferable to pick the berry. It is better to do it in sunny, dry weather in the afternoon, not in the morning. Dew and rain moisture penetrates into the berry, making it watery.

The most delicious jam is obtained from small berries. They look great in the finished product. In no case should the strawberries for cooking be in the refrigerator, otherwise it will lose not only the flavor, but also the sweetness.

Strawberry jam - preparation of dishes

Banks should be thoroughly washed with warm water and soap. Rinse well. Baking a baking tray out of the oven should be covered with a clean towel. On him put upside down prepared jars. Half an hour before the jam is ready, put the pan with the jars in a 100-degree oven. At the same time, the lids should be put in a small container, completely filled with water and boil for several minutes. If a ladle or funnel is used in the process of pouring the jam, it is also better to sterilize them.

If the jam is ready, you can remove the baking sheet from the oven, turn the jars, but leave to stand on the baking sheet. Banks should be filled with jam so that it does not reach one centimeter to the edge. Immediately close the jam lids and clean in a dry place.

For cooking it is better to use a large enamel basin. For cooking “five minutes”, the basin should be changed to the pan, because it will be easier to wrap the pan. Stir the jam with a wooden spoon or spatula.

Strawberry Jam - Berry Preparation

Strawberries are poured from the basket onto the table. Initially, it should be sorted by size. For jam need small berries. It keeps its shape better. Rotted, overripe and unripe berries must be removed. They remove the beaters from the berries, and then wash them.

Some housewives advise not to wash the strawberries, but only to wipe them with a damp towel. So, wash the strawberries necessary. Only this should be done not under running water, when the berries are in the sieve, but in the pelvis. This is done so that the berries are less damaged during the washing process. Strawberries are gently put into the pelvis one by one as they are sorted and cleaned. Berries pour water and wash.

Washed berries are removed in a handful on a towel. Strawberries are best dried, but this can take from 5 to 6 hours.

Strawberry jam - recipe 1

The classic way. The cooking proportions make up a kilogram of sugar per kilogram of berries. Strawberries must be carefully picked, tore off sepals and rinsed in several waters. Well, if the berries are small, but if the berries are large, they can be cut in half.

Berries fall asleep with sugar and leave for 4 or even 6 hours. During this time, strawberries will make juice. Pot with berries put on medium heat and bring to a boil. From the moment of boiling strawberries cook for five minutes. At the same time constantly remove the foam. After that, the pan is removed from the heat and, after cooling a little, covered with a clean cloth. Let the jam cool completely. It will take 10 hours.

Again put jam stew. From boiling cook for five minutes, removing the foam. Cool until cool. After the berries are boiled for five minutes for the third time, sue the finished jam for about an hour and, pouring into sterilized jars, close with sterilized lids.

Strawberry jam - recipe 2

Well-washed berries should be layered in an enamel bowl. Each layer must be sprinkled with sugar. Sugar will need at the rate of 1.2 kg per kilogram of berries. Now the pan with the berries must be placed in a cool place for a period of four to six hours. Let the strawberries give juice. The resulting mass should be cooked on 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 need to readiness at one time.

Strawberry jam - recipe 3

Estimated portion is 1 kg of sugar, 1 kg of berries, 1 tbsp. spoon 9% vinegar and a pinch of salt. All ingredients are immediately placed in the pan. As soon as the strawberries begin to give juice, start cooking. Gradually bring the jam to a boil. With a pastry thermometer, you can check the temperature. It should be 105 degrees. Boil until cooked. After the jam is laid out on sterilized jars (1 cm from the edge of the jar!) And closed with sterilized lids, the jars of jam are 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 is called “five minutes” and is very simple. To make jam, take no more than 2 kg of berries. Sugar need 1.5 times more. For 1 kg of sugar, take 1 glass of water. Syrup is boiled in an enamel saucepan over high heat. The resulting foam is removed. Berries are poured into boiling syrup and allowed to boil for 5 minutes. You need to gently stir. The gas is turned off, the pan is wrapped so that it cools slower. The cooled jam is laid out on the banks and tie the neck with paper. You can use nylon covers.

Strawberry jam - useful tips from experienced chefs

It is important to know when the jam has already reached readiness. To do this, you can put several small plates in the freezer. Put a spoonful of jam on one of the plates. Wait a little bit. To hold on the surface of the jam with your finger. If the surface is wrinkled, jam is ready.

Another option: jam drip on the thumbnail. If the drop is not spread, 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 of butter, added at the end of cooking, will help reduce the volume of the foam.

If after cooling the lid on the can springs, the can is leaking. It should be stored in the refrigerator and use within the next month.

The rest of the jam is placed in a cool and dark place.

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