Strawberry jam recipes for winter

Strawberries are rightfully recognized as the queen of berries, and all its royal signs are there. She is the first fruit to ripen, juicy, tender, rich in vitamin C.Pretty sweet, but nevertheless reduces the amount of sugar in the blood, is useful in the preventive purposes from colds. Possessing a unique taste, it is considered a natural aphrodisiac.

An advantage of the strawberry diet is the fact of the absolute content of vitamins of group B, which allows us to classify this product as a natural antidepressant. Strawberry helps the skin and protects it, whitens teeth, refreshes the mouth. The iodine content in this red berry helps to overcome fatigue. Using it, you can easily cope with physical exertion. The substances contained in strawberries are close to aspirin in chemical composition, so it is quite possible to use it as a pharmaceutical preparation. In the early centuries, strawberry was considered a symbol of peace, prosperity and well-being.

Unfortunately, this unique fruit grows only in summer (growing in greenhouses is not considered). Therefore, various technologies and options for its preservation for the winter period were developed. The most popular way is to make jam from beautiful and fragrant strawberries. It retains all the beneficial properties of fresh berries, it has a wonderful texture, taste and aroma.

The structure of strawberry jam is similar to the strawberry itself in its chemical composition. It is rich in all the vitamins of groups B, C, H, PP, beta-carotene. Cooking methods save a fairly high content of pectins, which are useful for normal digestion. And they also help the removal of radionuclides and pesticides from the human body, a beneficial effect on the cardiovascular system. Jam retains such necessary substances as sodium, potassium, phosphorus. This product contains minerals (calcium, iodine, magnesium, iron).

It is used as a prophylactic against diseases of the joints, it is useful in combating a decrease in eye pressure. Anti-inflammatory properties allow the use of a sweet product for colds.

In winter, opening a jar of strawberry jam, you will enjoy a piece of summer, its aroma, taste, and there will always be confidence in the quality of the prepared dessert. Cooking is easy. You can use the recipes of our grandmothers and cook without a thickener, you can add a variety of tools based on pectin.

The peculiarity of the preparation of this jam is quite a long stewing berries. Thus, the required consistency of the product is achieved. Take in equal quantities of berries and sugar. Rinse the strawberries, but very carefully, so as not to crush them, let the water drain, dry the berries and remove the sepals. In a container in which you will prepare jam, put the berries, pouring sugar. In order to form the juice, gently mix the ingredients and let stand for two hours. After that, turn the resulting contents into a homogeneous mass in any way and put the cook.

It should start with a strong fire, but as soon as the components boil, lower it and continue cooking for an hour. By the end of the process, the jam will decrease in volume, become thick and dark.

Lemon acid is able to make jam of desired thickness, even so that, when prepared, it will look like marmalade. The secret of this recipe lies in cooking in small portions, so the most vitamins will be saved, and the color of the finished jam will strike an unusual ruby ​​shade.

For this sugar recipe, you need to take a little more than berries, and a pinch of citric acid. The main condition is to thoroughly dry the washed strawberries. At the bottom of a sterilized jar, place the acid on the tip of a knife. From berries and sugar cook mashed potatoes. In a small saucepan, pour a portion of strawberry mass, about a glass, bring to a boil and cook on low heat for about five minutes, not more. Jam constantly stir, the foam can not be removed. Ready thickened puree shift into a jar of citric acid and cover with a lid. Repeat this procedure until the jar is completely full. Roll, turn, wrap, leave to cool.

To prepare such a delicacy, you need a kilogram of ripe berries, one kilogram of two hundred grams of granulated sugar, a pack of pectin and (this is the highlight) a tablespoon of butter.

Prepared strawberries need to knead slightly, add bulk ingredients (all at once) and put on a small fire. After dissolving the bulk ingredients, put the butter, increase the heat and, while stirring constantly, bring to a boil. Since the advent of foam jam cook for four minutes. Boiling jam spread on sterilized jars and wrap them well. Allow to cool.

The features of this jam are the duration of storage and unique taste. A small nuance in the preparation of berries: in addition to washing and drying, it is necessary to get rid of greenish and overripe fruits.

Sugar and strawberries are used in proportions of 1: 1, so these ratios vary easily and are based on the number of berries. The cooking procedure is quite simple.

1. Crush berries in a bowl.
2. Put the strawberry mass in an enamel saucepan, preferably with a wide and thick bottom and pour two bags of gelatin (option is possible - pectin or gelatin).
3. Over low heat to bring to a perfect dissolution of the powder in strawberry puree. From the moment of boiling add sugar and one gram of citric acid. Bring to a boil again, without stirring, and keep at the minimum temperature for seven minutes.
4. Pour hot and roll up the cans with metal lids.

An analogue to the traditional jam (in our case - strawberry) on the dessert market is its French version - confiture similar to jelly, filled with berry slices. The main components in this product are thickeners: jellyfix, created on the basis of pectin, pectin itself, gelatin, its vegetable substitute agar-agar and starch. Lemon and its derivatives (juice, zest, acid), as well as cognac, liqueur, vanilla will help achieve the original flavor note. The value of confiture is that with the minimum time of its preparation the beneficial properties of strawberries are preserved to a greater extent.

For an elegant, delicate delicacy, the following products will be needed: a kilogram of strawberries, sugar is half the size of berries, half a glass of water (one hundred ml), a pinch of vanilla (in case of brute force, bitterness appears, be careful with this ingredient), four tablespoons of liqueur and three tablespoons of gelatin.

Preparing quite easily:

• the berry is needed large, washed, dried, cut into halves;
• strawberries are poured with sugar and left for six hours for the juice to appear;
• on medium heat, bring the mass to a boil, reduce the intensity of the fire, cook in this mode for half an hour;
• dilute gelatin in boiled water and leave it to swell;
• in boiled strawberries bring vanilla and liqueur, immediately turn off the fire;
• wait until the syrup boils off and add gelatin, stirring well;
• keep the confiture on low heat for only two minutes, preventing it from boiling;
• laid out on the banks and roll up.

Want to surprise guests - offer toasts with original strawberry jam, prepared with the addition of far from sweet ingredients - black pepper and basil. To make an extraordinary treat, you need the following products: strawberries (traditionally take one kilogram), pepper (just take one teaspoon), salt on the tip of the knife, balsamic vinegar (two tablespoons), a small lemon, a glass of granulated sugar, a few basil leaves, preferably purple.

Cooked berries cooked with salt and pepper in a container with a thick bottom for half an hour, while you should mix the mass and remove the foam from its surface. Add sugar, vinegar, juice of half a lemon, continue to boil for the same amount of time. At the end of cooking, add grated zest, basil leaves and bring to a boil. Pour hot and roll up.

To keep your work in vain, consider several options for using strawberry jam. There are several of them.

• Use in pure form: with various drinks, for spreading toasts, cookies, bakery products and in addition to pancakes, pancakes, cottage cheese dishes.

• As a kind of filling ingredient for various types of baking, impregnation of dough products and the basics of creams, sauces, cocktails and other products.

• Unusual solutions:
  • in the composition of pickles, impregnation of meat, fish dishes;
  • amazing salad dressings;
  • sauces for sandwiches, canapés and other names;
  • as the original complement of cheese cuts;
  • separate sauces for fish, poultry, meat.

The main aspect in making wild berry jam is the desire to preserve as many beneficial qualities of the berry as possible. This can be achieved by subjecting the strawberries to hot processing extremely quickly.

• To make the jam successful, juicy and fertile, select the most ripe strawberries.
• It should not be used for cooking dessert dishes made of copper or aluminum.
• Use stainless steel tanks.
• The enameled pans are admissible, but at their application be careful and do not damage the enamel. Therefore, stirring the berries when cooking should be a wooden spatula.

Save the product and use it in the winter can only be properly prepared banks. First of all scrupulously wash them with hot water with soda or laundry soap, rinse thoroughly under a running stream and sterilize. So blanks can stand for quite a long time.

Sterilize banks can be different:

• above the steam;
• in boiling water;
• in the microwave;
• in an electric oven;
• in potassium permanganate;
• in the dishwasher.

Of great importance is the preparation of berries. Before cooking, wash the strawberries thoroughly (preferably using several waters). All spoiled and unusable are subject to removal.

Strawberries are first crushed and then combined with sugar. For convincing preservation, it is recommended to pasteurize the jam. In a half-liter jar it is pasteurized for 10-15 minutes, and in a liter jar - up to 25 minutes.

Pay attention to some subtleties in the preparation of jam:

1. cooking should be done on medium heat with constant stirring;
2. do not panic, if the sugar-strawberry mixture seems too liquid, it will thicken after boiling, have patience;
3. boiling jam is poured into prepared and necessarily dry jars;
4. jars of jam will never explode if you put literally several crystals of citric acid on the bottom;
5. brewed jam is closed in jars only after it is completely cooled (this is a controversial issue).

To learn how to make strawberry jam for the winter, see the next video.