Strawberries are one of the most delicious and healthy berries that we can enjoy in abundance during the berry season. But the strawberry season doesn’t last long, so many housewives prepare strawberries for the winter, because it’s so nice to open a jar of strawberry jam in winter and remember summer days over a cup of tea! I offer you several proven options for making strawberry jam from my family’s culinary archives.
1. Rinse the strawberries thoroughly. To do this, I fill it with water and let it stand for a while, then rinse it with my hands and put it in another bowl, the sand and dirt have settled to the bottom, and the water needs to be drained. Pour water over the berries again and rinse again, place in a colander and let excess water drain, dry a little.
2. Sort the strawberries and remove the stems.
3. Place the strawberries in an enamel bowl or pan, add sugar and mash well with an ordinary masher or use a blender for this.
4. Prepare two 0.5 liter jars and lids in advance, sterilizing them. The lids can be boiled for 1-2 minutes in a saucepan. And the jars can be sterilized over steam or pour a small amount of water into each of them and place in the microwave, after the water boils, hold for 2-3 minutes.
5. Take a small enameled (or stainless steel) saucepan, pour about a glass of strawberries with sugar into it with a ladle or large spoon and put on fire. Wait until it boils, then reduce the heat and cook for 5 minutes, stirring so as not to burn. Many recipes for preserves and jams recommend skimming the foam, but I don’t skim the foam.
6. When the mixture has boiled down a little and thickened, pour it into a prepared jar and cover with a lid. Sprinkle the tip of a knife into the bottom of each jar. citric acid to prevent the jam from becoming sugary.
7. Pour the next portion of strawberries with sugar into the same pan and cook in the same way. The excess foam that rises to the edge of the jar can be removed into a saucer and then eaten)) Roll up the filled jar.
Here is your first option for making strawberry jam. Due to the fact that the jam is cooked in small portions for a few minutes, it retains its beautiful ruby color and strawberry flavor.
I offer you another version of strawberry jam, which can be prepared in 5 minutes. For this you will need pectin (or confiturka, it can be called differently). The advantage of this method of preparation is that you can make such jam faster, and you use half as much sugar, since the gelling property here is provided by pectin. This recipe produces thick strawberry jam, which is a bit like jam in consistency.
What is pectin? This is a completely natural substance of plant origin, which is obtained from plant materials: apple pomace, sugar beet pulp or citrus peels. Fruit jellies and jams are often prepared using pectin - from cherries, apricots, figs, peaches, etc.
1. Mash the prepared strawberries with a masher or chop in a blender, add pectin and mix. Also add lemon juice if using it.
2. Put on the fire, bring to a boil and only then pour in the sugar and stir.
3. Boil over medium heat, stirring constantly, for 5-7 minutes. Pour into pre-prepared and sterilized jars and seal.
Strawberries can also be frozen for the winter. In winter, you can use these strawberries for baking, as a filling, or eat them with tea. To do this, mash it with sugar (about 300 g of sugar for 1 kg of berries), pour into plastic containers (it is also very convenient to use sour cream or yoghurt jars with lids for this). And freeze in the freezer.
Now you know how to properly prepare strawberry jam or freeze strawberries for the winter! Leave your comments and share the recipe with your friends on social networks! Good luck with your preparations and bon appetit!
Strawberries are the most romantic berry of all. The sweet taste and intoxicating aroma of these heart-shaped scarlet berries make them a frequent guest on the table of lovers. Strawberries with cream, with champagne, with chocolate fondue - these names alone make you smile dreamily.
Strawberries are especially good fresh, but their season is short. And I really want to preserve the divine taste and aroma for the winter! You can harvest strawberries in different ways: freeze, make compotes, cook jam, marmalade, confiture and much more. We reveal several recipes for preparing delicious berries.
According to the method of preparation, jam, confiture, jam - preserves. All of them are obtained by boiling fruits with sugar. However, there are differences between them.
Jam is usually called a sweet made from fruits boiled in sugar syrup. Uncooked berries in the finished dessert are evenly distributed in a translucent syrup. Berries and fruits are taken ripe and undamaged, large fruits are cut into pieces.
Preparing the jam occurs in stages: boil the syrup, pour it over the fruits, and bring to a boil. The process is repeated, often several times.
Thicker compared to jam, more reminiscent of jelly with boiled fruits. Even crushed and unwhole fruits can be used. Jam is thicker than jam, but not as dense as confiture.
Before cooking, the fruits are blanched, then poured with syrup or mixed with granulated sugar and cooked over high heat, then the heat is reduced. Fruits with a high pectin content are best suited for this species.
These are fruits evenly distributed in a transparent jelly. It is cooked with granulated sugar, but a thickener is added before finishing. This feature allows you to prepare confitures with less sugar, which also acts as a thickener. Not only fresh but also frozen fruits are suitable for confiture. They can be either whole or crushed, but not boiled.
To store the jam while still hot, roll it into a sterilized container. So it can be stored for a year at room temperature. After opening, the product is stored in the refrigerator.
Confiture is the densest of all three types of jam. Initially, like jam, it was prepared from fruits containing a lot of pectin. Gradually from other fruits and berries, adding gelatin or pectin during cooking.
yes, pectin is a good thing...; only thanks to it they began to make jam again, or rather confitures; and the same recipes!!! th mint, and balsamic, and rosemary and so on! I also use pectin to make a sugar-free sauce with berries for meat.
sirina007
http://elaizik.livejournal.com/374054.html
The amount of gelatin and pectin depends on the specific recipe, the desired consistency and the amount of sugar in the recipe. How less sugar, the more pectin you will need. So, if 0.5 kg of sugar is taken per 1 kg of berries, then 4-5 grams of pectin will be needed; 0.25 kg of sugar - 7-10 g of pectin; without sugar - 12-15 grams of pectin.
Help: There are different types of pectin. Buffered does not need acid for gelling, unbuffered does. Heat-stable withstands subsequent heating. Confiture with it can be used as a filling for baking pies. Not heat-stable, when reheated, it collapses and loses its gelling properties.
Gelatin comes in powder and in sheets. They behave differently, on average 0.5-8% gelatin is taken per 1 kg of product.
Before cooking, wash the strawberries, remove fruit rosettes and spoiled berries.
2 kg of medium-sized berries
1 kg sugar
5 g citric acid or juice of 2 lemons
1.5 kg berries
3 kg sugar
150 ml vodka
10 g citric acid
1 kg fresh berries
1 kg sugar
3 tbsp gelatin
0.5 kg sugar
3 tbsp. spoons of liqueur
1 kg fresh berries
0.6 kg powdered sugar
15 g pectin
50 ml lemon juice
0.8 kg fine sugar
20 g pectin
100 ml lemon juice
15 g fresh basil
The aroma from it is simply insane. And in winter you will have a fresh and fragrant piece of summer on your table :)))
MARIA_SELYANINA
http://maria-selyanina.livejournal.com/210721.html
1 kg fresh berries
1 kg sugar
1 piece of yellowfix
1 teaspoon vanilla sugar
There are a great many recipes for strawberry confiture. If you wish, you can add your favorite spices, mint decoction, any liqueur or rum, prepare confiture from a mixture of berries with currants, raspberries, and add rhubarb. But don't get carried away with the spices. After all, the aroma of strawberries cannot be compared with anything, and strong spice can overwhelm it.
Don't be afraid to add alcohol. Alcohol is not only a good preservative, but also an odor enhancer. The smell of alcohol will quickly disappear, leaving only the aroma of strawberries.
There are many confiture recipes, find yours
Strawberry confiture is added to cake creams, used as a filling for pies and pies, added to cottage cheese and creamy desserts, to ice cream and yoghurt, to pancakes and pancakes. And they just spread it on toast or eat it with a spoon. There are usually no problems with using this delicacy.
Imagine and create in your kitchen. And perhaps you will be able to stop a moment of summer by preserving it in a jar of jam.
Strawberries are one of the most popular berries all over the world. Its delicate, sweetish-sour taste and soft, juicy texture cause gastronomic delight among many people. But this is not the only reason why the royal berry is attractive, because in addition to its taste and aromatic delights, it contains a whole storehouse of useful substances. Vitamins, microelements, acids have a beneficial effect on the human body both internally (when eating the berry) and externally (when using the fruit as a cosmetic). However, this amazing and healthy berry not growing all year round(greenhouse cultivation is not taken into account) and in order to enjoy strawberries in the cold, many have been invented different options its preservation. One of the most popular methods is considered strawberry jam, which not only saves beneficial properties amazing berry, but also has an excellent consistency, smell and, of course, taste.
Try this recipe for strawberry jam for the winter, which can be prepared in several ways, right now.
This is the simplest and most commonly used method.
The jam is ready.
Just a note. For the final boiling, you can use a large saucepan to increase the area for moisture evaporation and make the jam thicker.
This is one of the most common types of jam preparation. Due to its speed, simplicity and usefulness, this method is used by many housewives.
Wash the harvested crop, remove stalks, remove rotten and wrinkled fruits. Using a blender, meat grinder or masher, puree the strawberries and add sugar.
Put the resulting mixture on the fire, boil, skim off the foam and cook for five minutes. Then cool and repeat the procedure twice, to evaporate more moisture and obtain thick jam, after 8 hours.
Modern appliances make working in the kitchen much easier. To create wonderful jam that would not work under normal cooking conditions, you can use a slow cooker. It will not just give the hostess more free time, but will change the consistency of the usual delicacy, making it more tender, dense and rich.
The cooking principle remains the same as if a saucepan was used, with the only difference: strawberry puree with sugar is prepared in a separate container and only then transferred to the multicooker bowl. Then select the “Extinguishing” program for 1 hour. When the time comes, the jam will be ready. If desired, you can add gelatin to make it thicker or additional components. The finished jam should be poured into pre-prepared jars, which will preserve the wonderful delicacy for a long time.
Strawberry jam can not only decorate any dish, but can also become a wonderful dessert that will fill the cold season with the aromas of summer and warmth.
Just a note. Adding lemon juice preserves the color of the jam and gives it a special touch.
There are a number various recipes, where not only standard ingredients can be used, such as strawberries, sugar and lemon juice, but also additional elements that will make the taste of the dish richer and more intense. Such components include mint, orange, apples, white chocolate. It is better not to add all these products together so that they do not interrupt each other’s taste.
Just a note. Removing the seeds from the ground berries will add tenderness to the jam.
Thick and tasty strawberry jam is obtained when gelatin or pectin is added during the cooking process - a thickener extracted from the peel of citrus fruits/apples.
Just a note. During cooking, the white foam protruding from the top can be removed if desired, but if left, it will add a rich taste and piquant notes to the exquisite delicacy.
Wild strawberries, or simply wild strawberries, have an interesting “forest” taste. Strawberry jam will be an excellent dessert for tea in the winter season. If possible, try to collect a bucket of wild berries during the season and close the strawberries for the winter.
First, prepare the berries: wash them and remove green leaves. Next, take a large container and grind the strawberries with sugar in it, you can use a sieve and rub it manually, or pass the berries through a meat grinder. There is no need to add water, the berries are quite juicy, and the jam should be thick. Place the jam on low heat. As soon as the jam boils, time it for 1.5 hours (it may take 2 hours) and cook, stirring. Don't forget to remove the foam periodically. The jam should boil down well and acquire a thick consistency.
While the jam is boiling, prepare the jars. We wash, sterilize in a convenient way, and keep the lids in boiling water for 5 minutes. After boiling, do not let the dessert cool down and place it hot in jars, wrap it up and leave to cool.
When the euphoria from the first berry wears off, it’s time to think about preserving the gifts of summer at home. In addition to jam, I suggest making several jars of thick, delicious strawberry jam. The advantage over other products is that overripe and all of them can be processed. crushed strawberries. Since the preparation does not aim to preserve the whole berries, I cook jam and marmalade when the harvest is large and it is not possible to quickly process it.
It’s easy to prepare strawberry jam, the main thing is to make the consistency thick, homogeneous and without pieces of berries, how it differs, the recipes for which you can find in another article. Many people do this the old fashioned way, without a thickener, boiling the mass for a long time. Modern housewives use various pectin-based products - gelatin, gelatin, marmalade. You can find and use agar-agar, it will also make the product a rich consistency.
This is a classic version of making strawberry jam. Our grandmothers made the preparation without thickeners. Long-term boiling of the berries made it possible to achieve the required consistency.
Take:
Tip: if the berry is sour, increase the amount of sugar.
How to cook:
This option for cooking at home is also considered a classic. Thanks to the addition of gelatin, the cooking time for jam is significantly reduced, and its consistency meets all the requirements for preparing it for the winter. If you change the proportions and technology, you can prepare. Interested? Come check out the recipes on another page.
You will need:
Step-by-step cooking recipe:
Lemon and its acid are also considered an excellent remedy that can give the jam the necessary thickness. So much so that the preparation looks more like marmalade. The secret to the success of this recipe is that the dessert is prepared in small portions. The cooking technology will allow you to preserve much more vitamins. And the appearance of the workpiece will exceed all expectations - the jam will come out a noble ruby color.
You will need:
How to make delicious jam:
Simple and quick recipe, from the category of five minutes. The only drawback is that it is not too thick. However, if you increase the cooking time, the consistency will be ideal.
How to cook:
Housewives who have a bread machine in their home probably appreciate the ability of a home assistant to cook delicious jams from different berries. This unit is endowed with a huge advantage even over the multicooker that is so revered in our country - there is no need to stir the dessert and monitor the process. The clever bread maker does everything herself - she cooks, she stirs. All you have to do is load the ingredients and distribute the finished dessert into jars.
You will need:
Let's make delicious jam:
A recipe for a wonderful jam, brewed while preserving its beneficial qualities. Good luck with your preparations.
June and May are called the strawberry months; during this time you need to have time to prepare a lot of delicious berry dishes. Strawberry jam is a European staple and is traditionally served for breakfast. The jam is spread on slices of dried baguette on top of a thin layer butter. By appearance it will be a thick puree that retains the taste and delicate aroma of fresh berries.
Even an inexperienced housewife can prepare strawberry jam for the winter. It is enough to choose the appropriate recipe and get acquainted with the intricacies of preparing this delicacy.
Strawberry jam turns out delicious and pleasant to the taste. But for those who are allergic to strawberries, it is contraindicated. Heat treatment does not make strawberries a hypoallergenic product.
Composition (per 0.5 l): 
Cooking method:
1. Choose very ripe dark red strawberries. The berries are washed and the tails are torn off.
2. Grind the strawberries with a blender, you should get a homogeneous berry puree of medium thickness.
Recipe for the occasion::
3. Add sugar. The ratio of berries to sugar depends on the variety of strawberries. If the berries turn out to be sour, you can slightly increase the amount of sugar.
4. Pour water and lemon juice into the pan. Water is needed to prevent the jam from burning while boiling. Lemon juice is an additional flavoring component, since strawberries with sugar sometimes become cloying after boiling. And the lemon note will create a very pleasant acid balance. In addition, the presence of this citrus fruit affects the preservation of the jam; the acid of the lemon becomes a kind of preservative.
5. Place the pan on the stove, setting the heat to medium. When the strawberry puree boils, turn the heat to minimum. From this moment on, the jam is not out of sight. You need to arm yourself with a wooden spoon and stir the strawberries periodically. Boiling time – 15 minutes. Some of the liquid will evaporate and the jam will become thicker.
6. The most convenient packaging for jam is low jars with a capacity of 200-250 milliliters. Both glassware and metal lids are sterilized. Hot jam is poured into jars and sealed. After cooling, the strawberry jam is transferred to the pantry or any other cool and dry room.
Composition (for 1.6-1.7 l):
Cooking method:
Strawberry jam can be stored at room temperature. Once it cools, it will become a little thicker.
Composition (per 1.5 l):
Cooking method:
Jars of cooled jam can be put away in the pantry or any place where you are used to storing preparations for the winter.
Composition (per 1.1 l):
Cooking method:
Jam by this recipe It turns out thick and not too sweet. It can stand at room temperature, but it will be better stored in a cool place.
Composition (1.8 l):
Cooking method:
Jam made according to this recipe can be stored at any temperature; it does not need to be kept in the refrigerator.
Composition (per 1.2 l):
Cooking method:
Once the jars of jam have cooled, you can put them in the pantry. The taste of jam made from frozen strawberries is no different from that made from fresh berries.
Composition (per 1.5 l):
Cooking method:
After the jam has cooled, it can be stored in the pantry. This dessert is so fragrant that it is impossible to resist it.
Strawberry jam can be made using different recipes. If you cook it for a long time, it will become thick without adding gelling components. Adding pectin, agar-agar or gelatin can reduce cooking time and produce more jam. Interesting delicacy options are obtained by combining strawberries with other berries and fruits. It makes a good combination with oranges. Ready-made strawberry jam can be stored at room temperature for 6 months, and sometimes longer.
