Fruit and berry jam - delicious and easy to use dessert. It can be used as a filling, spread on sandwiches, eat with a spoon. Strawberry jam turns out fragrant and appetizing. Even an inexperienced hostess can make it at home, you just need to be patient, because the process takes a lot of time. It is a good idea to prepare strawberry jam for the winter, because in the cold season the aroma of garden berries seems especially tempting.
Cooking Features
The process of making strawberry jam can not be called difficult, but it has its own specifics. Getting to it, it does not hurt to get acquainted with the recommendations of experienced chefs.
- It is not necessary to pick strawberries during the rain or immediately after it, until the berries are dry. It will be watery and tasteless.
- To prepare the jam, you can even take overripe berries. It is only important that it is not spoiled.
- For jam strawberries crushed. This can be done at different stages of cooking dessert. It is more convenient to turn the berry into a puree before adding sugar to it. If apples are part of the jam, you can first wait until they melt and become soft. More often, strawberries are crushed with a blender, but you can do without it by rubbing the berry through a sieve.
- Before chopping strawberries need to remove the sepals. Hurry with this is not worth it. First, the berry should be well washed and dried. If the leaves are torn off before washing the berries, the liquid will fall into them, making them watery.
- It takes a lot of time to make strawberry mash up to thick jam. To speed up the process, you can add fruit pectin or apples, in which pectin is particularly abundant. The amount of sugar also affects the speed of boiling: the more of it, the faster the product thickens.
- Despite the fact that during the preparation of jam berries are subjected to prolonged heat treatment, cans for storage of dessert must be sterilized, otherwise the billet will deteriorate quickly. The covers must also be sterilized and leak tight.
Strawberry jam can be stored at room temperature for at least 12 months. After opening the jar rearranged in the fridge. After this dessert has a shelf life of two weeks.
Classic strawberry jam recipe
Composition (for 1, 25 l):
- strawberries - 1 kg;
- sugar - 0, 8 kg;
- citric acid - 1 g.
Method of preparation:
- Wash the strawberries, lay them on a towel so that it absorbs the water draining from the berries.
- Free the dried berries from the sepals, place them in the blender bowl and grind to a puree.
- Place the berry puree in an enamel bowl, add sugar to it, mix. Leave for half an hour to sugar began to dissolve in strawberry juice.
- Put the pelvis on a slow fire. Boil, stirring and occasionally removing the foam, 30-50 minutes. The degree of readiness of the jam can be determined by raising the spoon with it over the pan and starting to pour it back: if the jam fits with the “accordion”, it is ready. After cooling, the product will become thicker.
- Add citric acid, mix thoroughly. Additive is needed to prevent the product from being saccharified during long-term storage.
- Sterilize the jars and their lids.
- Fill the prepared jars with hot jam.
- Hermetically close the jars, leave to cool at room temperature.
- After cooling down, remove the strawberry jam where you are used to keeping your supplies for the winter.
This recipe for strawberry jam is considered a classic. At the same time, it is one of the simplest.
Strawberry jam with low sugar content
Composition (for 2, 5-2, 6 l):
- strawberries - 2, 5 kg;
- sugar - 1 kg;
- water - 0, 25 l;
- fruit pectin - 50 g.
Method of preparation:
- Clean and dry the strawberries from the sepals, put them in a bowl.
- Fill the berry with water, put on a slow fire.
- Boil 10-15 minutes after boiling.
- Wait until the berry has cooled, wipe it through a sieve. As a result, jam will have a particularly delicate texture.
- Mix strawberry puree with two glasses of sugar. Put on a low fire. Cook on low heat, stirring for an hour.
- Add the remaining sugar. Boil the mashed potatoes until the sweet product is dissolved.
- Add pectin and continue cooking until the jam has acquired the desired consistency.
It remains to decompose the dessert in sterilized cans and hermetically cork them. Despite the small amount of sugar, the product is well worth it, according to this recipe, jam can be prepared for the winter. The recipe will appeal to those who seek to minimize the amount of sugar in their diet.
Strawberry jam in a multicooker
Composition (for 0, 75-0, 8 l):
- strawberries - 1 kg;
- sugar - 0, 6 kg;
- water - 100 ml.
Method of preparation:
- Put the prepared strawberries in a multicooker bowl, cover with water.
- Start the machine in fire mode for 20 minutes.
- Transfer the berry from the multicooker bowl to the blender jar, turn it into a puree, return to the multicooker container.
- Add sugar, mix thoroughly.
- Restart the slow cooker by selecting the “Quenching” program for 1-2 hours. Periodically check the thickness of the jam: on average, cooking takes 1, 5 hours, but the exact time depends on the power of the device.
Spread the jam over the prepared banks, seal them and send them to the storeroom for storage.
Strawberry jam with apples
The composition (1, 75 liters):
- strawberries - 1 kg;
- apples - 1 kg;
- water - 0, 5 l;
- sugar - 1 kg.
Method of preparation:
- Wash strawberries. Let it dry. Remove the sepals.
- Grind the fruit with a blender to a puree state.
- Wash apples, pat dry.
- Cut the core from the fruit, peel them, cut into slices.
- Put the apples in a bowl or pan, cover with water.
- Boil until fruit is completely soft.
- Crush apples with an immersion blender.
- Mix apple puree with strawberry, cook for 5 minutes.
- Gradually add sugar.
- Boil over low heat, stirring and removing foam, for about 45 minutes.
Spread the jam on prepared banks, roll them up. After cooling, remove the pantry. If desired, during cooking in a jam, you can add a teaspoon of ground cinnamon, then it will turn out even more fragrant.
Jam from strawberries and cherries
Composition (for 2, 5-2, 6 l):
- sweet cherry (without stones) - 1 kg;
- strawberries - 1 kg;
- water - 0, 25 l;
- sugar - 1, 5 kg.
Method of preparation:
- Wash and dry the berries.
- Peel strawberries from the sepals, chop them up with a blender.
- Remove bones from the cherry tree, fill it with water, boil for 20 minutes, rub through a sieve.
- Combine puree of cherry and strawberry, add sugar.
- Put it on the stove. Boil over low heat, stirring so that the mash is not burnt, to the desired consistency.
Fill the prepared jars with jam, seal them, after cooling down, store them in the storage room.
Jam from strawberries to prepare for the winter is easy, but it will take some time, as the berry sauce must be boiled down to the desired thickness. To speed up the process, you can add pectin or fruits that contain it in large quantities.
