Strawberry jam - dessert with a taste of summer

Among the variety of sweet preservation, it is worth highlighting strawberry jam - it is one of the most aromatic. This delicacy is first of all adored by the smallest family members. And not in vain, because strawberry jam is not only very tasty, but also healthy. Of course, in the process of heat treatment, a certain part of the vitamins is lost, however, the remaining ones are quite enough to replenish the body with the necessary elements.

By its composition, the berry is rich in such useful substances as potassium, iron, pectin, magnesium and many others. Strawberries recommend to use for anemia, hypertension and atherosclerosis. It has a beneficial effect on metabolism, improves the condition of blood vessels, and replenishes iodine reserves. The sweet berry has diuretic properties, and is also used to alleviate the general condition during colds.

Preparation of berries for conservation

Many people buy berries in the market for harvesting strawberries in winter. In this case, one can only hope for the good faith of the sellers and carefully examine the strawberries for integrity and the presence of spoiled berries. Experienced housewives advise those who have the happy opportunity to grow healthy berries on their own to pick berries only during the day and in sunny weather. Then the morning dew will already evaporate, and the strawberries will be juicy, but not watery.

For strawberry jam, it is advisable to select not very large fruits, since they are sweeter and more aromatic. In addition, small strawberries will better retain their shape during the cooking process and will not fall apart.

All berries should be sorted out beforehand, the stalks should be removed, and then rinsed well. In this case, you should not use running water from the tap, but it is better to lower them in small portions in a bowl of water. Clean strawberries must be laid out on the table so that they dry out and the glass has excess moisture. The table is covered with a clean towel and the berries are left for several hours.

Strawberry jam recipes mainly use fresh berries, since strawberries that are taken from the refrigerator are no longer as odorous and sweet. But if suddenly in winter you wanted to pamper yourself with a delicious delicacy, and there are supplies in the freezer, you can even make jam from frozen berries.

In this case, the procurement process has its own nuances. Since the berries from the freezer are already pre-prepared (washed and dried), the time required to prepare the dessert is reduced. However, it is worth considering that it will turn out to be more liquid than made from fresh berries.

Frozen strawberry jam is prepared without first defrosting the berries. The berries from the freezer are immediately covered with sugar, mixed and left for 4 hours.

Strawberry jam made in three passes

To prepare goodies for the winter, berries and sugar are taken in a 1: 1 ratio. Fold the strawberries into a large saucepan, cover with sugar on top and let stand for at least 5 hours so that the berries let the juice flow.

There is nothing complicated in how to make strawberry jam, no. To do this, bring the mass to a boil over medium heat, remove the foam and boil for 5 minutes. Leave the jam overnight to cool. The next day, repeat the procedure two more times.

After the third entry, let the finished jam cool a little for an hour, then put it in half-liter jars and roll up.

To make the jam thicken faster, you can add vinegar or lemon juice to the blank at the rate of 1 tbsp. l. per kilogram of berries.

Thick strawberry jam

This method of preserving jam is much faster than the previous one, since it is prepared in one step. The cooking time depends on the desired consistency. The thicker the jam should be, the longer it takes to cook.

Weigh the strawberries beforehand to determine the required amount of sugar. For each kilogram of berries, 1.5 kg of granulated sugar will be required. Put the berries in a bowl or pan in layers, sprinkling each layer with sugar. Leave for 4 hours for juice to appear.

When the strawberries let out the juice, put the blank on the fire and bring to a boil, periodically removing the foam.

Next, screw the heat to a minimum and boil to the desired density at a time, shaking the pan from time to time. Roll up.

The finished jam should not spread on the plate, but slowly slide down.

Strawberry jam - five minutes

The preparation of the berries will take most of the time, and the delicacy itself is made very quickly, besides, a whole strawberry looks beautiful in a jar.

So, to make 2 liters of quick strawberry jam with whole berries, you must first cook the syrup. To do this, stir in a small bowl:

• 600 g sugar;
• 400 ml of water.

Put the syrup on fire and let it boil, stirring constantly. When the sugar is completely dissolved, turn off the burner and let the syrup cool.

While the syrup is cooling down, prepare the strawberries: select the whole, undamaged berries, rinse, dry. For the specified amount of syrup, you will need 2 kg of berries.

Put strawberries in the cooled syrup and leave the berries overnight to soak them.

In the morning, bring the workpiece to a boil, remove the foam, boil for 5 minutes and immediately roll up.

Strawberry Jelly Jam

For those who do not want or do not have the opportunity to mess around with boiling the workpiece, you can try to make strawberry jam with gelatin.

Step by step cooking:

1. One kilogram strawberry sort out and wash. Take 750 g of berries from the total mass and grind them in a blender.
2. Squeeze the juice out of one lemon.
3. Add lemon juice, 1 packet of gelatin to the strawberry puree and put on fire.
4. While the puree is heating, mix the remaining 250 g of strawberries with 1 kg of sugar.
5. Put the sugar-coated strawberries in the boiled puree and boil everything together for 5 minutes.
6. Arrange the hot jam in glass containers and close.

Instead of lemon, you can take citric acid (1 tsp), and instead of gelatin - Confiture or Zhelfix (1 pack).

Raw strawberry jam

To preserve all the vitamins that are in the berries, they prepare strawberry jam without boiling. For such a dessert, you need a little more sugar. So, for 1 kg of strawberries they take about 1.6 kg of sugar, and if the berries are a little sour, then all 2 kg.

The jam making process is very simple:

1. Wash and dry the strawberries. Since there will be no heat treatment, boiling water is poured over the berries in order to disinfect them.
2. Add sugar and mix with strawberries.
3. Grind everything into a homogeneous mass with a blender.
4. Put the finished jam in sterilized jars and close with nylon lids.

The raw jam is kept in the refrigerator.

Strawberry jam is a "piece of summer" in a jar, its sweet aroma will remind you of warm summer evenings and help you survive the winter cold. Surprise your loved ones with a delicious dessert and - bon appetit!

Video recipe for French strawberry jam