How to make strawberry jam
Products
Strawberries - half a kilo
Sugar - 400 grams
Agar-agar - 5 grams
1. Measure out strawberries - strawberries can be of any type and size, but the smaller and sweeter, the less sugar you have to add.
2. Put the berries in a saucepan and cover with water so that the donkey debris. Then drain the water and remove the stalks from the berries.
3. Grind the berries with an immersion blender, meat grinder or pusher, resulting in a liquid berry mixture, the consistency is something between juice and puree.
4. In principle, the mashed potatoes are ready for cooking, but for softness we will rub this mass through a sieve, thus getting rid of small nuts.
5. We managed to get rid of most of the nuts, and for heightened effect it is better to use gauze in several layers.
6. Pour the berry mass into a saucepan (basin) and put on a quiet fire. The cooking container should be spacious, as a lot of foam is formed.
7. After boiling, foam forms - it is better to remove it with a slotted spoon.
8. Let's measure the sugar - for our half a kilo of strawberries you can take 400 grams of sugar, these are 2 such glasses, filled without top. Pour all the sugar to the strawberries, and stir for 3 minutes until boiling again. Now cook the jam for about 30-40 minutes, so that the mass becomes a little thicker. During this time, wash and sterilize the cans and lids - pour boiling water over or boil in a saucepan covered with a towel.
9. Pour in agar-agar, stirring constantly with jam. On a pound of berries and 400 grams of sugar, 5 grams of agar-agar are poured. If you want a spoon to stand in the jam, add 10.
10. Cook the jam with agar-agar for another 2 minutes, then pour into jars. Usually they use a ladle with a thin spout, but we have a saucepan with a thin spout, so it turned out to pour the fragrant jam very quickly.
11. Cool the ready jam and store it. The jars are sterilized, there is a lot of sugar, agar-agar has been added, which means that the jam will definitely stand until the end of winter. From 500 grams of strawberries in 40 minutes of cooking, 350 grams were obtained.
Making jam in a bread maker
1. Wash the strawberries, cut the berries into halves.
2. Put the strawberry halves in a bucket of a bread machine, cover with sugar.
3. Shake the contents of the bucket to distribute the sugar evenly.
4. Put a bucket of strawberries in the bread maker, set the "Jam" mode.
5. After turning off the bread maker, take out the bucket, add agar-agar, mix, cook for another 2 minutes, then pour the jam into jars and close the lids.
When preparing food, take into account that the bucket should be filled no more than three-quarters of its height.
Cooking in a slow cooker
1. Wash the berries and let the water drain, throwing them in a colander.
2. Cut the strawberries into pieces and put them in the multicooker bowl.
3. Cover the berry with sugar so that it is evenly distributed, shake the bowl.
4. Put a bowl of berries in a slow cooker, set the "Soup" mode. Add agar-agar and mix 2 minutes before the end of cooking.
5. After turning off the multicooker, pour the jam into jars and close the lids.
How to make strawberry jam without agar?
Products for making strawberry jamStrawberries - half a kilo
Sugar - half a kilo
How to make strawberry jam without agar?
Cover the selected and washed strawberries with sugar, cover and infuse the berry puree for 20-30 minutes, so that the berry gives juice.
Put the saucepan with strawberries on a low heat, add sugar, bring to a boil and cook for half an hour, removing the foam.
Grind the boiled berries with a blender.
Pour the finished strawberry jam into sterilized jars, cool and store in a cool, dark place.
During this time, the jam will be reduced by about half - you get a little more than 350 grams.
Fusofacts
- Strawberries, unlike black or red currants, contain little pectin and a lot of water, so boil the jam until thick for a very long time, at least an hour. In order for the strawberry jam to acquire a thick consistency quickly, agar-agar is put in it during cooking. It is worth considering that agar-agar is added 2 minutes before the end of cooking, after which you need to turn off the heat so that the agar-agar does not lose its gelling properties, and pour the jam into jars. Agar-agar can be replaced with special additives Zhelfix, Pectin or Confiture. Gelling additives allow you to halve the amount of sugar and save on cooking time without compromising the consistency of the product. In addition, strawberry jam cannot be overcooked, otherwise it will acquire an ugly brown color and lose its beneficial substances. You can also use fruits and berries containing natural pectin in their composition: apples, oranges, cherries, plums.- The main benefit of strawberry jam is its taste and beauty, it can decorate any dessert. There are few vitamins in strawberry jam, they are destroyed during cooking in the presence of oxygen, but potassium and magnesium, which are necessary for maintaining the heart muscle, are retained even after cooking and during long-term storage.
- Strawberry jam can be made without the seeds that get stuck in the teeth so unpleasantly. To do this, if the seeds are large, rub the berries through a fine sieve. If the seeds are large, but you still want to remove them, it is recommended to first rub the berries through a sieve, and then squeeze the remaining cake through a couple of layers of gauze.
- When cooking in multicooker - when heated, jam increases in volume and foam appears, therefore it is recommended to fill the multicooker bowl no more than three quarters.
- To preserve a bright color when preparing jam, you can add a little citric acid (1 teaspoon per 1 kilogram of berries).
