How to cook strawberry jam: 4 ways

Strawberry jam is to the liking of adults and children. According to the traditional recipe, the main components are directly the berries themselves and granulated sugar. As a result of prolonged heat treatment, sugar is boiled, which subsequently turns into syrup. The sweet composition soaks the strawberries, making it cloyingly sweet. Experienced housewives, through trial and error, developed their own recipes, we will consider them in order.

Features of making strawberry jam

1. For the preparation of delicacies, exclusively ripe fruits are used. Unripe berries practically do not smell and are considered tasteless. In this case, overripe specimens are boiled so much that decay occurs. For this reason, strawberries should be moderately ripe and fragrant.
2. The cooking time for large and small strawberries varies greatly, so try to choose the same fruits. If you want to cook a jam in which the strawberries are preserved in their original form, prepare a dish of small berries. Large fruits languish for a long time and boil too much in the process.
3. Before making jam, berries must be prepared. Fruits are moved to eliminate extraneous debris. Next, the strawberries are washed in a basin with cold water. Dry the berries without fail by placing them on a soft cloth. Otherwise, the jam will turn out 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 gr. sand. You can not save on sugar, with less jam jam or ferment 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 delay the duration of the heat treatment. Pre-mixing berries with granulated sugar will help reduce juice. After 2 hours, the strawberries will start juice, making it easier for you.
6. You can save the original structure of the berries and saturate them with a sufficient amount of syrup using stepwise cooking. Sugar must penetrate the strawberry cavity gradually, so the jam is prepared at certain intervals between the previous and subsequent boiling.
7. The quality of the product depends on how many berries you boil at a time. It is not recommended to send more than 2.5 kg for heat treatment. fruits. Otherwise, the strawberries will begin to "sag" and fall apart. You get jam, not jam. In addition, too long languishing kills all vitamins and beneficial enzymes.
8. If you plan to close the jam in jars, first sterilize the lids and directly the container itself. To do this, the dishes can be heated in the oven or boiled on a stove, and then thoroughly dried.
9. After packaging the finished product in jars, wait until the composition is completely or partially cooled, do not rush to seal it tightly. Accumulation of condensation on the inside of the cover, which is rolled up with a special key, must not be allowed. Spin only after steam is released.

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 clogged 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. Small berries are suitable for cooking jam, larger specimens are cut into 2-3 sections. Prepare a cauldron or heat-resistant dishes with thick walls and a bottom, send berries to it.
4. Sprinkle them 800 gr. granulated sugar, wait 7 hours. Get the effect that the strawberries 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 cooking.
5. When the strawberries release the juice (“dry”), put the bowl of 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 slotted spoon or bucket.
6. When the composition boils, pour 380 gr. granulated sugar, simmer the mixture at low power for 10 minutes. After the expiration, leave the dishes with berries to cool for 7 hours, covering the pan with a thick cloth.
7. When the specified time has passed, send the jam again to cook. Add another 350 gr. sugar, simmer the product for a 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 sugar. Heat treatment in this case has a minimum duration of 5 minutes. Optionally, add citric acid to the tip of the knife.
9. Turn off the stove, leave the jam for a third of an hour for partial cooling. At this point, do sterilization of the container (oven or water bath). Dry the container, pour the finished product, not departing from the edges of the container.
10. Roll the covers with a special key, make sure there are no leaks. Turn the composition upside down and wrap it in a warm blanket. Wait 20 hours, transfer jam to the room for long-term storage.

Strawberry jam in one step

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

1. To begin, carry out preliminary training, eliminating all unnecessary. Go through the berries, remove the spoiled and dented ones. Pour cold water into the basin, send the berries into it. Fold the strawberries on a sieve, leave to drain moisture. Shake the appliance periodically so that the strawberries dry better.
2. Move the fruits onto cotton towels, blot the berries. Remove the leaves and cups, put the strawberries in a deep pan with a thick and flat bottom. Sprinkle with sugar, leave for 6 hours in a cool place. During this time, the fruits will “dry”, that is, they will give the juice back.
3. When the indicated period 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 walls of the container, wait for the crystals to completely dissolve.
4. When the future jam begins to boil, cook it for another 10 minutes. Remove foam from the surface of the composition (required!). Catch the strawberries with a slotted spoon, leaving the syrup in the pan. Strain the liquid under the lid, leaving a small hole.
5. The duration of the heat treatment is 50-60 minutes. Syrup must be stirred occasionally. At this time, wash the lemon, chop it in very small cubes, remove the seeds. Cut off the ass from the fruit, send to the strawberry syrup.
6. Boil the contents for another 45-50 minutes on a fire between medium and minimum. After the due date, take the previously caught strawberries and transfer it to the liquid with lemon. Stir jam, simmer mixture for 1 hour at low power.
7. At this time, begin to sterilize the lids and packing containers. Dry the jars, pour hot jam on them. Do not plug, wait for cooling, then roll up the covers. Wrap jam in album sheets or a dark bag, keep 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. Making jam begins with processing berries. You need to sort out the fruits and remove the unripe, spoiled, rumpled. After that, pour cold water into a bowl, soak the strawberries, and wash them well.
2. Tear off the sepals, leave the strawberries to dry on towels. Prepare a wide, thick-bottomed pan, lay the berries and granulated sugar alternately. Put the dishes in the cold for 10 hours, then proceed with cooking.
3. Using a wooden spoon, mix the contents of the pan, simmer over low heat until sugar crystals dissolve. As soon as the pellets dissolve, increase the power of the hotplate to the middle mark.
4. Cook the strawberry mass for another third of an hour, constantly remove the foam. To improve the taste and make the jam more fragrant, add citric acid. Boil the mixture until it dissolves.
5. Sterilize glass containers and lids for them, cool the finished product. Pack the jam in jars, wrap with parchment paper. Store in the cold.

Strawberry jam in a slow cooker

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

1. Sort the berries, send them to a bowl of cold water, leave for 10 minutes. Now thoroughly wash the strawberries, exclude unsuitable copies (rotten, green, spoiled, etc.).
2. Move the strawberries to a dense cotton cloth, wait for the moisture to drain. When the fruits have dried, remove the sepals.
3. Rinse the multicooker bowl, boil drinking water and pour into a container. Add sugar here, set the function “Soup”, “Bouillon”, “Stew”, “Pilaf” or “Porridge”. Some multicookers are equipped with the Jam program.
4. Set the timer for 5-10 minutes, during which time sugar and water will turn into syrup. When the specified time is up, open the multicooker lid, mix the mixture. Tomite the composition for another half hour.
5. Now add the pre-washed and dried berries, you can chop them with a blender if you wish (you will get jam jam at the exit).
6. Turn on the appliance timer for 15 minutes, cook the mixture under the lid. Do not forget to gently mix the mass so that it does not burn. At the end of the manipulations, pack the composition in sterilized containers.
7. The jam is twisted after it has cooled completely. Otherwise, condensate will begin to accumulate, exposing the product to moldiness. Keep the jam in the cold.

It’s 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 goodies. A drop of a properly cooked product does not spread on a flat dish, while the syr has a light rather than caramel hue. Pay attention to the smell, strawberry jam smells like berries, not burnt sugar. The berries of the treat should be completely saturated with syrup, the presence of "raw" areas will lead to an early spoilage of jam.

Video: strawberry jam in 10 minutes