How to make strawberry jam
ProductsStrawberries - 1 kilogram of forest or summer cottage
Sugar - 800 grams
Water - half a glass
How to make strawberry five-minute jam
1. Sort the strawberries, wash, dry, remove the tails and receptacle.
2. Pour strawberries into a saucepan, cover with sugar, cover and leave for 8 hours.
3. Gently stir the strawberries, put the pan on a low heat.
4. Bring the jam to a boil, skimming off the foam - and cook for 5 minutes, stirring occasionally.
5. Cover the jam with gauze and leave to cool for 5 hours.
6. Put the strawberry jam on the fire again and cook for another 5 minutes after boiling.
7. Cool the jam again - and return to the fire for another 5 minutes of boiling.
8. Pour hot strawberry jam into sterilized jars and roll up.
Video recipe
How to quickly make strawberry jam
Products
Strawberries - half a kilo of forest or summer cottage
Sugar - half a kilo
Lemon juice, mint - to taste
1. Measure out strawberries - a pound of strawberries will make a 250 ml jar of whole berries.
2. Wash the strawberries - first put water in a saucepan and let the debris settle, and then each berry under running water.
3. Remove the tails from the strawberries, the receptacle and clean off the stale places near the berries, using a small knife.
4. Measure the sugar 2: 1, that is, for our pound of strawberries in the first stage, you need 250 grams of sugar.
5. Pour sugar into the strawberries.
6. Stir the strawberries with sugar and leave for 2-4 hours to form a syrup.
7. This is how much syrup is formed in half an hour. In principle, this is enough to start making the jam, now it will definitely not burn ...
8. ... But we left the strawberries for 12 hours for a thorough sugar saturation. There is much more syrup:
9. We put the strawberries on a quiet fire and wait for the boil.
10. As soon as the strawberries boil, watch the foam - thick and dark ones must be removed so that the jam stays for a long time and does not spoil.
11. When cooking, do not forget to add the remaining sugar.
12. To taste, you can add a little lemon juice and put in mint - the taste will become more colorful.
13. Boil the jam for 30 minutes.
14. Finally, remove the foam again - which, by the way, is ideal with ice cream.
15. That's all - the berries are packed in a jar and filled with syrup - now we are waiting for cooling and, a little later, winter. Quite a lot (about 250 milliliters) of syrup remained, since the berry was very juicy. Well, good - we will buy additional berries and make jam on their basis.
How to cook strawberry jam in a slow cooker
ProductsStrawberry - 1 kilogram
Sugar - 1 kilogram
Multicooker strawberry jam recipe
1. Sort out the strawberries, wipe with a damp cloth, dry, remove the tails and receptacle.
2. Put the strawberries in a multicooker bowl and cover with sugar.
3. Close the lid of the multicooker and cook, setting the multicooker to the "Stew" mode for 1 hour.
4. Sterilize the jars before finishing cooking the jam.
5. Pour the prepared jam into warm jars and close the lids. Cool by turning the cans upside down.
To make strawberry jam in a slow cooker, you can use not only fresh, but also frozen strawberries - exactly the same amount.
Fusofacts
- To receive thick jam with whole berries put raw strawberries in a bowl in layers, sprinkle each layer with sugar. In this case, do not add water, wait until the strawberries release their juice under the influence of sugar. Cover the jam and put in a cool place for 5-7 hours. Then boil the jam for 10 minutes and pour into jars.
- To make strawberry jam from strawberries not moldy and was reliably protected from air, sugar crust should be added to the can sterilization process. When the jam in the jars is cold and thick, sprinkle the surface of the jam with 1 tablespoon of sugar on top. Wait 5 minutes until the sugar has absorbed the jam and add 1 more spoonful. Then close the jam for the winter with a sterilized lid.
- To cook strawberry jam fast and with a small amount of sugar, it is necessary to use pectin: add 10 grams of pectin for each kilogram of strawberries during cooking (mix it with 3 tablespoons of sugar before adding to the jam), while removing half the sugar norm. Cook the pectin jam for 5 minutes after boiling. The pectin will make the jam thicker and more suitable for storage, while keeping the berries intact.
- The best strawberries for jam - dense, slightly unripe, medium size - will remain intact in the jam, and the jam will not be too cloying. If you take strawberries of different sizes, then there may be a lot of syrup in the jam.
- Strawberry jam great fit for pies, puffs, pancakes, cereals and goes just fine on bread or cookies. On the basis of strawberry jam, you can make and fruit drinks.
- If strawberry jam when cooking darkened, this means that they did not work correctly with the syrup - either the sugar was burnt, or the berries, or the jam took too long to cook.
- Keep strawberry jam should be in a cool, dark place. The shelf life of strawberry jam, properly closed in jars, reaches 3-5 years.
- At the end of cooking strawberry jam, you can add the juice of 1 lemon (for 1 kilogram of strawberries) - then strawberry jam will acquire a special spicy taste.
- Before cooking, each berry can be dipped in vodka, and three times, this will add extravagance to the taste of the jam.
- Calorie content strawberry jam - 285 kcal.
- Season strawberries in Russia and Ukraine - from mid-May to early July. To make jam, it is most economical to buy strawberries in the 20th of June.
