Thick strawberry jam

Thick strawberry jam

Many people like strawberries. This berry is not only tasty, but also useful. Thrifty housewives every year prepare it for the winter. One of the most popular ways to make berries for the future is to make jam from it. Strawberries contain a lot of pectin, the delicacy of it has a dense texture, even if it was prepared without adding a thickener. Thick strawberry jam can have a uniform texture, reminiscent of jam, or be made from whole berries. Each dessert has its fans. Sweet billet can be served to tea in its pure form, to complement other desserts, to be used as a filling for baking.

Cooking Features

To make strawberry jam thick, tasty and appetizing, you need to know a few things.

  • Strawberries are not recommended to be collected in cloudy weather. From wet berries jam turns watery. The berries themselves in the process of cooking soak and disperse. Wet strawberries make jam tasteless and unappetizing.
  • A ripe, but not over-ripe berry is suitable for jam. If the strawberries are green, the jam of them will turn out tasteless. From the over-ripe berries, the jam turns out to be unappetizing, since it cannot preserve integrity during the process of long cooking.
  • If you plan to make whole-berry jam, choose medium-sized specimens. Small berries will be tough, large ones will lose their appetizing shape.
  • Wash strawberries in a basin of water, then rinse under the shower. After that, the berry must be dried. Sepals are removed after washing the berries, when it dries. Otherwise, the moisture gets inside, the strawberries in the cooking process will lose integrity.
  • The longer the strawberries are cooked, the thicker the jam will be. The amount of sugar used also affects the consistency of the treat.
  • In order for the berries to remain intact and beautiful in the process of cooking the jam, the dessert is heated repeatedly, but it is cooked for a short time.
  • The froth protruding on the surface of the jam must be removed during the cooking process, otherwise it may sour. Do not throw away the foam itself - it is delicious, it can be eaten with tea or milk.
  • Lemon juice or citric acid is added to preserve the jam. Add these ingredients before the last brew.
  • If the banks are not clean enough, the jam in them will quickly deteriorate. It is not enough to wash the dishes - it must be sterilized in any convenient way.

The storage conditions for thick strawberry jam and its shelf life depend on the technology used to prepare the delicacy, whether sugar was used a lot.

Classic recipe for strawberry jam (with whole berries)

Composition (1 l):

  • strawberries - 1 kg;
  • sugar - 0, 6 kg;
  • citric acid - 1 g.

Method of preparation:

  • Wash the berry, spread it on a towel. The towel absorbs moisture, the berry dries quickly.
  • Unscrew the sepals, fold the berry in the bowl.
  • Pour sugar. Without stirring, place the bowl of berries in a cool place. Do not forget to cover it with insect protection cloth.
  • After 6-8 hours, remove the berries from the pelvis. The juice extracted from them is stirred and set on low heat. Heat by stirring.
  • After boiling, boil the syrup for 7 minutes, stirring it so as not to burn, removing the foam.
  • Put the berries in the syrup. Increase the fire. On a fast fire bring the jam to a boil, remove from heat.
  • Cover the pelvis with a cloth. When the jam is warm, heat it to a boil over high heat again. Cool again. Heat the jam this way 2 more times.
  • Add citric acid to cooled jam. Stir.
  • Bring to a boil over low heat and cook for 10-15 minutes, until the jam has the desired consistency.
  • Sterilize the jars and metal lids that fit them.
  • Spread hot jam over prepared cans, close tightly.
  • Turn the jars upside down, leave to cool at room temperature. Wrap is optional.

Remove ready thick jam from whole berries for storage in a cool place. Suitable unheated pantry. In her dessert will not spoil during the year.

Strawberry thick jam “Five minutes”

The composition (1, 5 l):

  • strawberries - 1 kg;
  • sugar - 1 kg.

Method of preparation:

  • Reassemble the strawberries, rinse, dry. Remove the sepals.
  • Pour the berry in the bowl, add sugar, leave for half an hour.
  • Heat over low heat until boiling. Stir at this time to distribute the sugar evenly.
  • When it boils, lightly add heat and cook, stirring and removing foam, for 5 minutes.
  • Repeat the procedure the next day and every other day.
  • Pour the prepared jam over the sterilized jars, twist.

The only disadvantage of the recipe is that the cooking process of jam over it stretches for 3 days. But the berries in it remain neat, and they retain more useful properties than when boiling the jam to the desired thickness for a long time. Store a treat at a temperature not higher than 18 degrees till 12 months.

Thick strawberry jam without cooking

Composition (2 liters):

  • strawberries - 1 kg;
  • sugar - 1, 25 kg.

Method of preparation:

  • Sifted through strawberries, wash them, let them dry. Remove the sepals.
  • Fold the berry in a bowl, each layer is sprinkled with sugar. Expend at this stage only need 1 kg of sugar. The remaining will go to the creation of the so-called “sugar tube”.
  • Cover the bowl with berries with gauze, leave for an hour.
  • Mash strawberries with a potato masher until you get a uniform consistency.
  • Sterilize the jars. Spread over the cans, leaving about 1-1,5 cm to the edge.
  • Pour sugar.
  • Close the cans with metal or nylon covers, put them in the refrigerator.

“Cold jam” made from strawberries prepared in this way is stored in the main chamber of the refrigerator. It will not spoil for at least six months.

Thick strawberry jam with gelatin

Composition (for 0, 6-0, 65 l):

  • strawberries - 0.5 kg;
  • sugar - 0, 3 kg;
  • gelatin - 10 g;
  • water - 50 ml.

Method of preparation:

  • Put the prepared strawberries in the bowl of the blender, chop to puree.
  • Put in a bowl, mix with sugar.
  • Put on a slow fire and, stirring, heat to boil.
  • Boil for 10 minutes, occasionally stirring and removing the froth protruding on the surface.
  • Pour gelatin with clean cool water. Pour into the jam. Continue cooking for 2-3 minutes until the jam begins to thicken.
  • Put thick jam in a sterilized jar, close it tightly.

Jam made according to this recipe reminds jam. Store it preferably in a cool place, but not necessarily in the refrigerator. Depending on the storage temperature, the shelf life of the product will be 6-12 months.

Thick strawberry jam can be used as a filling for pies and cakes, spread on sandwiches, just eat with spoons. This dessert will appeal not only to children. One has only to remember that in some people, strawberries cause allergies. The berry retains this unpleasant property even after prolonged heat treatment.

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