How to make strawberry jam
Products Strawberries – 1 kilogram of forest or country Sugar – 800 grams Water – half a glass
How to cook five-minute strawberry jam 1. Sort, wash, dry the strawberries, remove the tails and receptacle. 2. Pour strawberries into a saucepan, cover with sugar, cover and leave for 8 hours. 3. Gently mix the strawberries, put the pan on a quiet fire. 4. Bring the jam to a boil, removing 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 back on the fire 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.
How to quickly cook strawberry jam Products. Strawberries – half a kilo of forest or summer cottage Sugar – half a kilo Lemon juice, mint – to taste 1. Measure strawberries – half a kilo of strawberries will turn out a jar of 250 milliliters of whole berries. 2. Wash the strawberries – first fill the pan with water 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 from the berries using a small knife. 4. Measure 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. Mix 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 cooking jam, now it will definitely not burn … 8. … But we left the strawberries for 12 hours for thorough soaking with sugar. 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, we follow the foam – thick and dark must be removed so that the jam stands for a long time and does not deteriorate. 11. When cooking, do not forget to add the remaining sugar. 12. To taste, you can add a little lemon juice and put 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 placed in a jar and filled with syrup – now we are waiting for cooling and, a little later, winter. There was quite a lot (about 250 milliliters) of syrup left, since the berry was very juicy. Well, it’s good – we will buy additional berries and cook jam on their basis. so that the jam stands for a long time and does not deteriorate. 11. When cooking, do not forget to add the remaining sugar. 12. To taste, you can add a little lemon juice and put 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 placed in a jar and filled with syrup – now we are waiting for cooling and, a little later, winter. There was quite a lot (about 250 milliliters) of syrup left, since the berry was very juicy. Well, it’s good – we will buy additional berries and cook jam on their basis. so that the jam stands for a long time and does not deteriorate. 11. When cooking, do not forget to add the remaining sugar. 12. To taste, you can add a little lemon juice and put 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 placed in a jar and filled with syrup – now we are waiting for cooling and, a little later, winter. There was quite a lot (about 250 milliliters) of syrup left, since the berry was very juicy. Well, it’s good – we will buy additional berries and cook jam on their basis. 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. There was quite a lot (about 250 milliliters) of syrup left, since the berry was very juicy. Well, it’s good – we will buy additional berries and cook jam on their basis. 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. There was quite a lot (about 250 milliliters) of syrup left, since the berry was very juicy. Well, it’s good – we will buy additional berries and cook jam on their basis.
How to cook strawberry jam in a slow cooker
Products Strawberries – 1 kilogram Sugar – 1 kilogram Recipe for strawberry jam in a slow cooker 1. Sort strawberries, wipe with a damp cloth, dry, remove tails and receptacle. 2. Put the strawberries in the multicooker bowl and cover it with sugar. 3. Close the lid of the multicooker and cook by setting the multicooker to the “Extinguishing” mode for 1 hour. 4. Sterilize the jars before the end of jam cooking. 5. Pour the finished jam into warm jars and close with lids. Cool by turning jars upside down. To prepare strawberry jam in a slow cooker, you can use not only fresh, but also frozen strawberries – in exactly the same amount.
Tasty Facts
– To get a thick jam with whole berries, lay the raw strawberries in a bowl in layers, sprinkling each layer with sugar. In this case, do not add water, wait until the strawberries release their juice under the action 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. – So that strawberry jam from strawberries does not get moldy and is reliably protected from air, it is worth adding a sugar crust to the jar sterilization process. When the jam in the jars is cool and thick, sprinkle the top of the jam with 1 tablespoon of sugar. Wait 5 minutes for the sugar to absorb the jam and add another 1 tablespoon. Then close the jam for the winter with a sterilized lid. — To cook strawberry jam quicklyand 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 it to the jam), while removing half the sugar rate. Cook jam with pectin for 5 minutes after boiling. Pectin will make the jam thicker and more suitable for storage, while the berries will remain intact. – The best strawberries for jam – dense, slightly underripe, medium-sized – will remain intact in the jam, and the jam will not be too sugary. If you take strawberries of different sizes, then there may be a lot of syrup in the jam. – Strawberry jam is great for pies, puffs, pancakes, cereals and goes just fine on bread or cookies. On the basis of strawberry jam, you can also make fruit drinks. – If the strawberry jam darkened during cooking , this means that they did not work correctly with the syrup – either the sugar, or the berries, or the jam was cooked for too long. – Store strawberry jam 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 (per 1 kilogram of strawberries) – then the 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 jam. – Caloric content of strawberry jam – 285 kcal. — Seasonstrawberries 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.