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Strawberry jam

Strawberry jam


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Washed strawberries are placed in a bowl, add sugar, mint leaves and leave to cool for a few hours, then bring to a boil over medium heat. Stir continuously and from the moment of boiling, leave it for about 10 minutes or until it binds. We put the jam in sterilized jars, screw the lids on and turn the jars upside down.



Quick recipe with photos

This is the easiest and fastest recipe for strawberry jam, which can only be. As you can see in the photo, only 2 ingredients are needed:

As always, we pick up the collected berries, wash them well under running water and dry them.

Dried strawberries should be cut very carefully into 4 pieces and placed in a deep bowl. Pour all the sugar on top.

The vessel should be covered with a lid or towel and left at normal temperature overnight. During this time, the strawberry under the influence of sugar will give all its juice. Therefore, in the morning it must be well mixed.

Only then can the finished jam be poured into sterilized jars. Before closing the jar with a lid, the sugar must be poured over the jam. In this case, the sugar enters as a preservative, which stops the fermentation of the jam. Only then can the jar be closed with a lid.

For those who love more, you can add a lemon. But before that, it must be washed, cleaned and cut, crushed in a mixer or chopped. It is necessary to add it almost before closing in boxes, when the strawberries with sugar already give juice.

Strawberry jam prepared according to these recipes will simply be indispensable in the cold winter, when you especially want the heat and summer.


A few golden rules for the perfect strawberry jam

For this latest strawberry jam recipe (on the blog you will find both jam and strawberry jam recipes, or even a sugar-free strawberry jam) I tried to apply the advice of my friend Nicu Tomescu. Along with my own observations, they were useful for me to get a product as close to perfection as possible.

Did I notice that the strawberry jam turns brown if I boil it for a long time? I tried to keep the cooking time to a minimum. Do not give credence to those who say that you have to cook hours in a row to keep well over the winter, they are pure nonsense. To last perfectly over the winter, all you have to do is carefully sterilize the jars in which you will bottle the jam (strawberry or whatever). Also, make sure that you do not use deformed / rusty lids, etc. It is important that the jam jar is perfectly sealed.

By my quick method, in which I boiled the raw strawberries over high heat before adding the sugar, I obtained a wonderful jam to eat with bread. But didn't I get that slightly gummy fruit jam I wanted? I tried to apply another approach and this time I succeeded.

I warn you, the process itself takes two days. Most of the time you will have practically nothing to do. You just have to wait for the sugar to do its job on its own.


Ingredients needed for pitted strawberry jam:

And a lot of patience I would add in addition to the above :))

Why take the seeds out of the strawberry jam?

I wondered that too. Only after tasting the final sweetness I made did I realize that the answer is one that comes naturally: Because its texture is finer!

And because I've tried a disastrous variant in the past- Strawberry jam & # 8211 That's right NO!

The first part of the training

I cleaned, washed and cut the strawberries. Then I blended them well. And then I tried to slip them in, but nothing happened. So I boiled them with sugar and lemon juice. And they boiled for almost 2 hours, at which point we switched to the "free kernels" operation

The second part of the training

I passed the jam almost ready through a sieve. Continuously mixed in a sieve with a wooden spoon. That's the hard part. But the end result is really worth it, I said that, right ?!

After straining everything, the fine jam sat on the fire until it boiled. Then it went into jars.

2.5 kg of pitted strawberry jam came out!

I don't have more beautiful pictures, because it was quite dark outside when I made this sweet madness. That's why you only see that.


Strawberry jam recipe, without preservative or gelling agent

Ingredients for 1.5 kg of jam:

  • 1 kg of ripe strawberries, but firm, not soft
  • 1 kg of sugar
  • the juice of half a lemon
  • 200 ml of cold water.

Method of preparation:

  1. Ideally, you should use for sweetness only beautiful, small strawberries that have a similar shape. Larger, imperfect and very ripe fruits should be kept for jam, as their appearance is not important because they do not remain whole. After choosing the most beautiful strawberries, wash them under running cold water, then break the stalks.
  2. In a saucepan with a very thick base, you will put 1 kg of sugar and 200 ml of cold water, but also the juice of half a lemon (be careful not to drop the seeds). Place the pan on high heat - after 15 minutes, the sugar syrup should reach the desired consistency. To check that the syrup has reached the right consistency for the jam, take a teaspoon and put it on a plate - when it cools it should have a gelatinous texture. It is very important that the sugar does not caramelize and does not turn brown.
  3. After the syrup "binds", you can put the cleaned and washed strawberries in the pan. Mix with a wooden spoon, but carefully, without passing the fruit.
  4. When the jam starts to boil, use a spatula to form the foam formed on the surface. After 15-20 minutes of boiling, you can put out the fire because it is ready. Moisten a kitchen towel, squeeze it well and cover the pan with jam, so that it does not change its texture as it cools.
  5. Only after it cools completely can you transfer the strawberry jam to the jars. You can heat the clean jars in the oven a little before bottling the jam. Seal the jars tightly by screwing the lid on and then store them in a cool, dry place. You can serve the jam immediately after cooking, but also 1 year later - it will retain its flavor.

Sugar-free diet Strawberry jam: Cooking steps:

1. Wash the strawberries well under running water, clean them of the stems and let them dry in a refrigerator.

2. Peel an apple, grate it and chop it in a blender or food processor until puree. Instead of a blender or combine, you can use a regular grater.

3.Put the apple puree obtained in a container with strawberries and also add half a tablespoon of lemon juice.

4. Put the pan on medium heat, let the strawberries come out. Leave the berries on low heat to cook for 15-20 minutes, while you have to shake the jam and remove the foam.


Some tips to make the best strawberry jam.

& # x2666 Prepare small quantities of up to two kilograms of fruit. They will be done quickly and everything looks like a game.
& # x2666 Choose healthy and small fruits, because they are much more fragrant, they are made quickly, and the size of the fruit does not matter anyway.
& # x2666 Use fine sugar, if possible from organic crops. It's more expensive, but it's worth the investment.
â & # x20AC; & # x153; Put the well-washed and well-drained fruit together with the sugar and fresh lemon juice (the juice from one lemon for every kilogram of fruit) together in a bowl.
Mix lightly and let them sit in the fridge overnight. The fruits will be kept whole, and the jam or jam will be made very quickly.

â & # x20AC; & # x2122; The difference between jam and jam is the amount of sugar used. To the strawberry jam the ratio between fruit and sugar is 1: 1, to the jam for each kilogram of fruit add 700-800 grams of sugar. In jam, the fruits are left whole, in jam they can be lightly crushed before being prepared.

& # x2666 Jam should be boiled a little more than jam. If the jam is kept without problems, the jars with strawberry jam should be sterilized in a boiling water bath for 30 minutes. Add vanilla to the strawberry jam, and lemon slices to the strawberry jam, during cooking.

& # x2666 Both the jam and the jam are boiled over low heat and must be mixed during cooking. Use a wooden spatula, wide and mix so as not to crush the fruit.

& # x2666 The jam is ready in about an hour of cooking (if you use crushed fruit), and the jam in an hour and a half. Use jars with screw-on lids. An extra safety measure is to boil the lids for a few minutes before using them.

â & # x20AC; & # x2122;

& # x2666 The composition is put hot in jars, after which they are immediately screwed. Allow the jars to cool slowly to room temperature. One last safety measure is to sprinkle on top, after filling the jars, and before closing them, a little cinnamon. It works as a natural preservative and prevents the formation of mold or altering the sweetness of strawberries.

Exclusive online article
Text: Otilia Ignat
Photo source: FreeDigitalPhotos


Strawberry jam (prepared on a pan)!

We offer you a quick recipe for strawberry jam. The most important thing is not to boil it too much, because this way it can lose its intense color and good taste.

If you prepare the jam only from strawberries, sugar and lemon juice, it will remain quite liquid. If you add agar-agar, it will become more viscous after it cools completely!

INGREDIENT:

-2 tablespoons lemon juice (from half a lemon)

-10 g of agar-agar (optional).

METHOD OF PREPARATION:

1.Wash and dry the strawberries. Remove the stalks and place them in a large pan. Add 2 tablespoons of water.

2. Put the pan on a moderate heat and boil the strawberries (in their own juice) for 8 minutes from the moment of boiling, to reduce half of the juice released by them.

3. Meanwhile, prepare the sugar and lemon juice, which, if desired, you can mix with agar-agar.

4. Wash the jars and lids beforehand, then sterilize them. We poured a little water into each prepared jar and heated them for 5 minutes in the microwave. I also put the lids in a saucepan with boiling water and boiled them for 5 minutes.

After sterilization, turn the jars and lids over on a dry towel. Let them dry.

Cut the squares with a side of 8-10 cm from baking paper: you will place them between jars and lids, especially if they are not new.

5. After 8 minutes of boiling, gradually add (in 3 portions) the sugar to the pan, mixing very well each time.

6. Bring the jam to the boil. Add the lemon juice combined with the agar-agar. Stir.

7. Reduce the flame and let the jam boil for another 5 minutes.

8. Allow the resulting jam to cool. To make the resulting foam during cooking disappear, stir once every 30 minutes.

9. If you want to prepare another portion of jam, transfer the prepared one to a bowl, wash the pan and continue cooking.

10. When the jam becomes barely warm, pour it into the prepared jars.

11. Cover each jar with a square of baking paper, then close it tightly with a lid.

12. Keep the jam in the pantry or even in the kitchen cupboards.

Using the same recipe, you can prepare raspberry, currant and cherry jams. We recommend you try it!


Redcurrant jam

Method of preparation

The currants together with the sugar are placed in a bowl and put on the fire until the composition acquires a sweet consistency. Stir very often so that the jam does not stick to the bowl. After testing a drop of jam, and it is homogeneous, you can turn the jam off the heat and transfer it to clean jars.

Put the jars of jam in a large, roomy bowl, add enough water to pass over the lids, cover with a kitchen towel and simmer for another 20 minutes. When everything is ready, the jars are left to cool covered with a towel, after which they are stored in the pantry.


Video: How to Make Strawberry Jam!! Homemade Small Batch Preserves Recipe (July 2022).


Comments:

  1. Sawyere

    You have hit the spot. There is something in this and I like your idea. I propose to bring it up for general discussion.

  2. Beresford

    Many thanks for the information, now I will not commit such error.



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