How to make strawberry jam: 4 ways

Strawberry jam is to the liking of adults and children. According to the traditional recipe, the main components are the berries themselves and granulated sugar. As a result of long-term heat treatment, sugar boiling occurs, which later turns into syrup. Sweet composition impregnates strawberries, making it sweetly sweet. Experienced housewives through trial and error have developed their own recipes, we consider them in order.

Features cooking strawberry jam

1. For the preparation of delicacies exclusively mature fruits are used. Unripe berries practically do not smell and are considered tasteless. In this case, overripe specimens are boiled down so strongly that disintegration occurs. For this reason, strawberries should be moderately ripe and fragrant.
2. The duration of boiling strawberries of large and small size varies greatly, so try to choose the same fruit. If you want to cook the jam, in which the strawberry will remain in its original form, prepare a dish of small berries. Large fruits languish for a long time and are too boiled in the process.
3. Before cooking jam berries need to prepare. Fruits are sifted to eliminate foreign debris. Next, the strawberries are washed in a basin with cold water. Be sure to dry the berries by placing them on a soft cloth. Otherwise, the jam will be liquid. After drying, remove the bowl and leaves.
4. An important aspect of making strawberry jam is adding a lot of sugar. In most cases, 0.5 kg. berries account for about 650-750 grams. sand. You can not save on sugar, with a smaller amount of jam moldy or fermented due to the development of bacteria.
5. Strawberry jam is loved by many people, not only for its taste, but also for its beneficial properties. To preserve them fully, do not over tighten the duration of heat treatment. Pre-mix the berries with sugar will help to reduce the juice.After 2 hours, the strawberries make juice, making it easier for you.
6. To preserve the original structure of the berries and soak them with a sufficient amount of syrup, you can use step-by-step cooking. Sugar should penetrate into the cavity of strawberries gradually, so the jam is prepared with certain intervals between the previous and subsequent boiling.
7. The quality of the product depends on how many berries you boil down at a time. It is not recommended to send for heat treatment more than 2.5 kg. fruits. Otherwise, the strawberries will begin to "limp" and fall apart. You will make jam, not jam. In addition, lingering too long kills all the vitamins and beneficial enzymes.
8. If you plan to close the jam in jars, pre-sterilize the lids and directly the container itself. To do this, you can warm the dishes in the oven or boil on the stove, then dry thoroughly.
9. After packaging the finished product on the banks, wait until the composition is completely or partially cooled, do not rush to seal it tightly. Condensation should not be allowed to accumulate on the inside of the lid, which is rolled up with a special key. Spin only after steaming.

Strawberry jam: a classic of the genre

• sugar - 1.8 kg.
• strawberries (fresh) - 2.7-2.8 kg.

1. Pour cold running water into a basin or a sealed sink, sprinkle berries. Leave them to swim for 5-10 minutes, then rinse thoroughly.
2. Spread a few cotton towels, dry the berries on them. The liquid should evaporate completely, only after that the sepals are removed.
3. Berries of small size are suitable for cooking jam, larger specimens are cut into 2-3 sections. Prepare a cauldron or heat-resistant dishes with thick walls and bottom, send berries to it.
4. Powder them 800 gr. sugar, wait 7 hours. Get the effect at which the strawberry will release the maximum amount of juice. For convenience, carry out manipulations immediately after the morning awakening, in the evening you will send the berries to the first brew.
5. When the strawberries release juice (“dried”), put the container with the berries on the fire and bring to the appearance of the first bubbles. In no case do not interfere with the contents of the pan, gently shake the container, ensuring an even distribution of berries.Collect the resulting sweet foam with a skimmer or a ladle.
6. When the composition boils, add 380 gr. sugar, tantalize the mixture on a small capacity for 10 minutes. After the expiration date, leave the dishes with berries to cool for 7 hours, covering the pan with a thick cloth.
7. When the specified time passes, again send the jam to boil. Add another 350 gr. sugar, tar product quarter of an hour. Next, turn off the stove, cover the dishes with a blanket, wait 8 hours.
8. After that, bring the jam to a boil again, add the remaining granulated sugar. Heat treatment in this case has a minimum duration of 5 minutes. Optionally, you can pour citric acid on the tip of a knife.
9. Turn off the stove, leave the jam for a third of an hour for partial cooling. At this point, engage in the sterilization of the container (oven or water bath). Dry the container, pour the finished product, without departing from the edges of the container.
10. Roll the covers with a special key, make sure there are no leaks. Turn the composition down the neck, wrap a warm blanket. Wait for 20 hours, transfer the jam to the room for long-term storage.

Strawberry jam in one stage

• granulated sugar - 1.8 kg.
• lemon - ½ — 1 pc.
• strawberries (fresh, moderately ripe) - 2.6 kg.

1. To begin, conduct a preliminary training, eliminating all unnecessary. Go through the berries, remove the spoiled and rumpled ones. Pour cold water into the basin, send the berries into it. Throw strawberries on a sieve, leave to drain. Periodically shake the device to better dry the strawberries.
2. Move the fruit on cotton towels, blot the berries. Remove the leaves and cups, put the strawberries in a deep pan with a thick and gentle bottom. Powder with sugar, leave for 6 hours in a cool place. During this time, the fruit is "dried", that is, they will give the juice.
3. When the specified time comes to an end, send the dishes to the stove, set the fire to the minimum mark. Shake the pan to mix the berries. Using a wooden spatula, collect sugar from the sides of the container, wait until the crystals are completely dissolved.
4. When the future jam begins to boil, boil it for another 10 minutes. Remove the foam from the surface of the composition (required!). Catch the strawberries with a slotted spoon, leaving the syrup in the pan.Soak the liquid under the cover, leaving a small hole.
5. The duration of heat treatment is 50-60 minutes. Syrup should be periodically stirred. At this time, wash the lemon, chop it into very small cubes, remove the bones. Cut from the fruit "ass", send to the strawberry syrup.
6. Boil down the contents of another 45-50 minutes on fire between medium and minimum. After the expiry of the due date, take the previously harvested strawberries and move it into liquid with lemon. Stir the jam, simmer the mixture for 1 hour at a small capacity.
7. At this time, proceed to the sterilization of caps and containers for twisting. Dry the jars, pour hot jam over them. Do not clog, wait for cooling, then roll up the covers. Wrap jam with album sheets or a dark package, store in the cold.

Strawberry jam in 30 minutes

• granulated sugar (preferably cane) - 2.8 kg.
• strawberries (fresh, ripe) - 2.5 kg.
• citric acid - 4 gr.

1. Cooking jam begins with the processing of berries. You need to sort out the fruit and remove the unripe, spoiled, crumpled.After that, pour cold water in a bowl, soak strawberries, wash it well.
2. Tear off the sepals, leave the strawberries to dry on towels. Prepare a wide thick-bottomed pan, lay out the berries and granulated sugar alternately. Send the dishes in the cold for 10 hours, then proceed to cooking.
3. Using a wooden spoon, mix the contents of the pan, simmer over low heat until the sugar crystals dissolve. As the granules dissolve, increase the power of the burner to the middle mark.
4. Boil strawberry mass for a third of an hour, constantly remove the foam. To improve the taste and make the jam more fragrant, pour in citric acid. Boil the mixture until dissolved.
5. Sterilize the glass containers and lids to them, cool the finished product. Prepack jam on banks, wrap with parchment paper. Store cold.

Strawberry jam in a slow cooker

• purified water (drinking) - 120 ml.
• granulated sugar - 840 gr.
• fresh strawberries - 1.4 kg.

1. Sort through the berries, send them in a bowl with cold water, leave for 10 minutes. Now carefully wash the strawberries, exclude unsuitable specimens (rotten, green, spoiled, etc.).
2. Move the strawberries to a thick cotton fabric, wait for moisture to drain.When the fruit is dry, remove the sepals.
3. Rinse the multicooker bowl, boil drinking water and pour it into the container. Add sugar here, set the function “Soup”, “Broth”, “Quenching”, “Pilaf” or “Porridge”. Some multicookers are equipped with the program "Jam".
4. Set the timer for 5-10 minutes, during which time sugar and water will turn into syrup. When the specified time has elapsed, open the multicooker lid, stir the mixture. Tomite composition of another half an hour.
5. Now add the previously washed and dried berries, if desired, you can grind them with a blender (you will get jam-jam at the exit).
6. Turn on the timer of the device for 15 minutes, boil the mixture under the lid. Do not forget to gently mix the mass so that it does not burn. At the end of the manipulation pack the composition of sterilized containers.
7. Spin jam occurs after it is completely cooled. Otherwise, condensate will accumulate, subjecting the product to mold. Keep the jam in the cold.

It is easy to cook strawberry jam, if you follow the step by step instructions. The consistency of the composition will tell you about the readiness of the delicacy.A drop of a properly prepared product does not spread on a flat dish, while the syrm has a light rather than a caramel tint. Pay attention to the smell, strawberry jam smells like berries, but not burnt sugar. Berries of a delicacy should be soaked with syrup completely, the presence of "raw" sites will lead to an early spoilage of jam.

Video: strawberry jam in 10 minutes