Strawberry jam

Strawberry jam

Strawberry is one of the most beloved berries. It is not only tasty and fragrant, but also useful. Making blanks for the winter, rarely any hostess would guess a few jars of strawberry jam or jam. Strawberry jam has a pleasant texture, it can be spread on sandwiches, served with pancakes or pancakes, used as a filling for pies and cakes. Such a delicacy will not be superfluous, and if it is harvested in season, it will cost much less than store jams.

Cooking Features

Even an inexperienced hostess can make strawberry jam for the winter. It is enough to choose a suitable recipe and get acquainted with the subtleties of cooking this delicacy.

  • It is advisable to collect strawberries for jam in the morning in sunny weather. At this time, the berry is the sweetest and driest. If you harvest the berries in cloudy weather, the strawberries will be watery and sour. Long store the harvested berries is not worth it. It is desirable to process it on the same day or the next.
  • Thick strawberry jam can be cooked without additional thickeners. It will be necessary to boil down the berry puree only longer, and the output will be quite a bit of jam - about 10-20% more than sugar was used. The use of pectin, gelatin or agar-agar allows you to make jam quickly and in larger quantities.
  • Strawberries for jam must be crushed. It can be turned through a meat grinder or processed by a blender. In the absence of kitchen appliances, strawberries are wiped through a sieve or kneaded by a tolkushka.
  • When cooking strawberry jam, do not use aluminum cookware. This material releases harmful substances upon contact with acids. Enamel ware is best suited, it is possible to use stainless steel tanks.
  • The jam will not stand for long if the dishes used in its preparation will not be used sufficiently clean. Banks for jam must not only be washed well, but also sterilized in any convenient way.
  • For strawberry jam, it is convenient to use small-volume jars (up to 0.5 l).

Strawberry jam is appetizing and tasty. But those who are allergic to strawberries, it is contraindicated. Heat treatment does not make strawberries hypoallergenic product.

Classic strawberry jam

Composition (for 1, 6-1, 7 l):

  • strawberries - 1 kg;
  • water - 100 ml;
  • sugar - 1 kg.

Method of preparation:

  • Go through the berries, removing the sepals. Rinse them with running water. Drain, laid out on a napkin.
  • Pour the berries into an enamel bowl or a wide pan. Add water to it.
  • Put on a slow fire, bring to a boil. Cook for 5 minutes, removing the foam protruding on the surface.
  • Strain the berry through a sieve or chop with an immersion blender.
  • Add sugar, mix.
  • Bring to a boil. Boil, stirring and removing the foam, for 10 minutes.
  • Remove from heat, allow to cool completely.
  • Return to the stove, heat again until boiling. Boil down, stirring, to the desired consistency.
  • Sterilize the jars, boil suitable lids.
  • Pour the jam over the jars, roll them up and leave to cool.

Strawberry jam can be stored at room temperature. After it cools, it will become a little thicker.

Strawberry jam in a multicooker

The composition (1, 5 l):

  • strawberries - 1 kg;
  • sugar - 0, 7 kg;
  • gelatin - 5 g;
  • water - 100 ml;
  • citric acid - 2 g.

Method of preparation:

  • Sort through, wash the strawberries. Sprinkle on a towel so that it dries faster.
  • Grind the fruit with a blender and meat grinder.
  • Mix with sugar, add citric acid.
  • Dilute gelatin in cool water, heat it a little, stirring until gelatin is completely dissolved.
  • Pour in strawberry puree, mix.
  • Transfer the sweet mass to the multicooker container.
  • Start the unit by selecting the “Quenching” program. Set the timer for an hour.
  • While the jam is boiling, prepare jars and lids.
  • Spread the jam over the jars, seal them tightly.

Banks with cooled jam can be removed to the pantry or any place where you are accustomed to store blanks for winter.

Strawberry jam with pectin

Composition (for 1, 1 l):

  • strawberries - 1 kg;
  • sugar - 0, 3 kg;
  • pectin - 20 g.

Method of preparation:

  • Strawberries, rinsing and dried, mashed in any way you like.
  • Mix with sugar and pectin, put on the stove.
  • Boil for 5-7 minutes, removing the foam.
  • When the jam has an optimal consistency, remove the pan from the heat.
  • Spread the jam over sterilized jars, seal them tightly.

Jam for this recipe is thick and not too sweet. It can stand at room temperature, but it will be better stored in a cool place.

Strawberry jam with agar-agar

Composition (for 1, 8 l):

  • strawberries - 1 kg;
  • sugar - 1 kg;
  • lemon juice - 20 ml;
  • agar-agar - 5 g.

Method of preparation:

  • Pick the berry, rinse and dry. Grind with a blender or rub through a sieve.
  • Mix with sugar, boil, removing the foam, 5-10 minutes.
  • When the jam has cooled, return it to the stove, cook for another 5-7 minutes.
  • Mix the agar-agar with lemon juice, pour in the jam, mix.
  • Boil until the jam is thick enough.
  • Distribute hot treat to sterilized jars. Roll them up or close with screw caps.

The jam made according to this recipe can be stored at any temperature, it does not have to be allotted space in the refrigerator.

Strawberry Jam from Frozen Berries

Composition (for 1, 2 l):

  • frozen strawberries - 1 kg;
  • sugar - 0.5 kg;
  • lemon - 0, 5 pcs.

Method of preparation:

  • Strawberries, without defrosting, fold in enamel basin. Pour sugar.
  • When the strawberries are completely defrosted, squeeze the juice from half a lemon into it. Make sure that the lemon stones do not fall into the basin.
  • Place the bowl of jam on the stove. Bring to a boil over low heat. Boil, removing the foam, 5 minutes.
  • Leave the jam for 3 hours to cool. Cook again for 5 minutes.
  • Repeat this process two more times.
  • Pour the jam over the jars, close them tightly.

After cooling, jars of jam can be removed to the pantry. To taste, jam from frozen strawberries does not differ from that made from fresh berries.

Strawberry and Orange Jam

The composition (1, 5 l):

  • strawberries - 1 kg;
  • sugar - 0.5 kg;
  • oranges - 0, 5 kg;
  • gelatin - 20 g;
  • water - 100 ml.

Method of preparation:

  • Wash the oranges with a brush in hot water, peel. The white layer between the orange pulp and the peel must be cleaned.
  • Disassemble the oranges into slices, remove the bones from them.
  • Place the orange slices in the blender bowl, chop to puree.
  • Wash and dry the strawberries. Mash the berries with a potato masher.
  • Combine berry with orange puree, add sugar.
  • Let stand for half an hour, then heat, stirring slowly over low heat, cook for 5-7 minutes.
  • Remove from heat and allow the jam to cool. Return to the stove.
  • Dissolve gelatin with cool water, pour in orange and strawberry jam. Cook for 20 minutes.
  • Spread fragrant fruit and berry jam over sterilized jars, seal them.

Once the jam has cooled, it can be removed for storage in the pantry. This dessert is so fragrant that it is impossible to resist it.

Strawberry jam can be made according to different recipes. If it is cooked for a long time, it will become thick and without the addition of gelling components. Adding pectin, agar-agar or gelatin allows you to reduce the cooking time and get more ready-made jam. Interesting options for delicacies are obtained by combining strawberries with other berries and fruits. It makes a good union with oranges. Ready-made strawberry jam can be stored at room temperature for 6 months, and sometimes longer.

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