Strawberry Jam Recipes
Delicious berry delicacy is familiar and loved by many since childhood. Our grandmothers and mothers delighted us with sweet porridges, pancakes, pancakes and cheesecakes with strawberry jam, and the aroma from the preparing berries spread throughout the house. Now there are many ways to cook different types of jam, different in composition and method of cooking.
Calorie and composition
The strawberry we are used to is actually a strawberry, a type of perennial plant of the pink family. Strawberry got its usual name as a result of natural selection by selecting the largest strawberry berries. The word "tubers" in the old Russian language was used to designate round bodies.
Delicate aromatic pulp, sweet and sour, seedless, like everyone without exception. No wonder she is called the "queen" among the berries. 100 grams of fresh strawberries contain 40 Kcal.
Strawberry has a number of useful characteristics:
- This seasonal berry of the brother with vitamins A, B, C, E, PP, H, K, as well as magnesium, zinc, iodine, potassium, calcium, fluorine, sodium and other minerals;
- Consumption of fresh berries facilitates the condition in diseases of the human cardiovascular system; it is a general tonic;
- Due to the restorative properties of intestinal motility, it is used as a prophylactic against constipation, as well as with heavy metal poisoning;
- Tasty berry helps to cope with skin diseases: dermatitis, eczema and fungus;
- For diseases of the joints, as well as for rheumatism, it is recommended to eat strawberries constantly;
- Aromatic berry is used in cosmetology and perfumery. Strawberry lines of creams, skin care products and detergents, exist in every brand of domestic and foreign cosmetic products. In perfumery developed special compositions, which put a whole range of shades of sweet fruit flavors;
- The recipes of traditional medicine use strawberry pulp for skin whitening, removal of pigment spots and freckles. Among other things, strawberries - an excellent moisturizing and nourishing agent for any skin type. It is often combined with clay and honey.
Nutritionists advise to use strawberries after eating. It contains many acids that stimulate the gastric tract. Before use, the berry should be properly washed, remove residues of pollen, which is, in fact, a strong allergen.
It is impossible to pour boiling water over the strawberries and wash them in hot water, this may worsen its condition and make it unusable.
Due to the low calorie content of strawberries used in diets as a means for losing weight. Even in combination with sugar, this product will not exceed 64 Kcal. Calorie strawberry jam will be equal to 70 kilocalories. A little less will get jam - 65 Kcal and confiture - 60 Kcal.
Strawberries are divided into numerous varieties, each of which is good in its own way. Dutch varieties are considered more adapted and productive. Abundant harvest of strawberries can be obtained only in the second year of life. With age, the yield gradually decreases and stops completely in the fifth year of the plant's life.
It is believed that various aphrodisiacs are made from strawberries. In fact, this is only partly so. By itself, the sweet berry stimulates the production of the hormone of happiness, so eating it is a pleasure.
The established stereotypes correlate this berry with feelings, pleasure. A rare candlelit dinner is complete without a strawberry dessert.
Still, strawberries, most often, appear in the usual quality, as well as in culinary dishes. The most delicious delicacy is fresh strawberries, grated with sugar and whipped cream. Jams, jams, marmalades, compotes, fruit drinks, jelly, juices, jellies, ice cream, as well as all kinds of pastries - these are the main palettes for creativity.
Fruit preparation
One should not believe the false opinion that strawberry jam has no benefit, because vitamins and other useful elements are allegedly destroyed during the cooking process. Heat treatment destroys only the primary composition of the berries, but the substances remain: fiber, minerals, organic acids, carotene and a number of useful substances. Also successfully boiled jam from frozen berries. In this case it is filled with sugar at the rate of: 1: 1 and allowed to brew and melt.
Garden strawberries in any form is tasty and useful, you need to properly treat this berry, and you should start with the preparation and selection of berries. For this, it needs to be decomposed and sorted, separating good fruits from spoiled, overripe and green ones.
For jam, it is best to pick berries of a small size, as they keep their shape well and do not boil soft.
It is necessary to remove the beaters from the selected berries and wash them under running water. You should not rinse the berry in water, especially to leave it there for a while, otherwise it will swell and limp. It is also necessary to prepare a container for jam. Traditionally, glass jars are used, which need to be thoroughly rinsed and roasted in the oven. On a baking tray lay a clean towel and put the banks up to the bottom. Then they are placed in the oven, preheated to 100 degrees for about half an hour before the end of cooking the jam. Covers should be boiled before rolling cans.
Many housewives use copper pots for jam. I have to say that you can hardly find real copper in stores. Often under the guise of copper basins they sell brass there. And to cook in them is more expensive: the elements react with the contents, and the products from such an interaction always have sad consequences for health and their consumption in food threatens with serious poisoning by metals.
There are some secrets of making strawberry jam, which will be completely useful.
- For the preparation it is better to take a little unripe strawberry-primiput. From it comes a very beautiful jam. Tasteless can come out of the completely unripe, and out of the overripe - a shapeless brew with pasty contents.
- Try to cook strawberries in small portions, about three kilograms, then the cooking time will be reduced, and the jam will save most of the vitamins.
- To preserve the shape and texture, it is better to cook the berry at intervals, in several stages. Such a technological process, stretched in time, contributes to the correct caramelization of strawberry composition.
- For jam, it is recommended to pick berries of about the same quality and type, then they will be prepared at the same time.
- You need to put the jam on sterile jars, and roll them up with cooled sterilized lids. It is better to roll up the already cooled jam, preventing the formation of condensate, which may be the cause of the formation of pathogens.
- Do not skimp on putting sugar. This natural preservative will not be superfluous, but its lack can cause fermentation. To increase the shelf life of the finished product, you need to include in the composition of jam acid or lemon juice.
- Sugar should be filled with sugar immediately after processing. Before cooking, the berry should stand and give the juice.
- If jam is prepared on cane sugar, you need to put it a little more than beetroot. Brown sugar is healthy, but less sweet than regular sugar.
- Cookware for cooking jam should be clean, without mold and other foreign inclusions. The quality and condition of strawberry jam depends on its condition.
- Remove the foam from the jam should be carefully, on the edge, with a wooden spatula or spoon, trying not to touch the berries. It is best to shake the berry composition.
- Close the jars should be properly: special tin lids. Jam with nylon covers should be stored only in a place inaccessible for light and heat.
Jam with whole strawberries
Properly prepare the classic version of jam from whole strawberries will help step-by-step instruction.
- Step 1. First you need to prepare and rinse 500 grams of strawberries in a bowl under running water. Then let the berries drain and fall asleep with 500 grams of sugar. Let the berry stand for 12 hours, so that it runs the juice.
- Step 2. Put the berry composition with syrup on the stove. Cook over low heat, gently stirring and removing the foam.
- Step 3. After the sugar is fixed in the composition and the mixture boils, the fire should be added and boiled for 25 minutes. Before shutting down, pour citric acid on the tip of the knife.
- Step 4. Jam is applied to dry sterile jars. After cooling down, the jars of jam are rolled up with boiled lids.
- Step 5. Jars of jam do not need to turn. Store the product at a temperature of 23 degrees for about two years. It should make 1 kg of jam.
Strawberry jam with lemon
The best berry syrup is obtained in jam with lemon. It will need less sugar than usual: a kilogram of strawberries should be put a little more than a kilogram of sugar. In addition, you need one lemon.
After preparing and juicing, jam is boiled over low heat until sugar is dissolved without stirring. You only need to have time to remove the foam. After dissolving the sugar in the jam, you need to add lemon juice and, after boiling, boil for another 15 minutes over low heat.
If the syrup is thick enough and does not drain on a saucer, then the process is complete and the jam is ready.
It can be laid out on the banks. The result will be three kilograms of fragrant jam, which will fit in six half-liter jars.
Quick recipe "Five minutes"
The fastest in time and vitamin jam - "five minutes" - cooked for five minutes. To properly prepare it, you will need: a kilogram of strawberries, a kilogram of sugar and juice of one lemon, which will be a preservative.
Strawberries are sorted, washed, covered with sugar and put for a few hours in a cool place, you can in a refrigerator. Then put the container on the fire, waiting for boiling, and then cook another five minutes. During this time, you need to have time to remove the foam and stop the jam twice.
Jam, prepared in this way at home, is liquid and not stored for long. Therefore, it should be made and consumed immediately.
"Economical" jam
Another quick-cooking method of jam is made without a juice extraction stage. It is necessary to add one and a half kilograms of sugar in half a liter of water and put to boil, stirring constantly. Wait until the sugar completely disperses, then pour a kilogram of whole strawberries. Boil with constant stirring for 15 minutes, removing the foam. Then remove from heat, let the berries stand and how to soak.
After a while, the cooking process needs to be continued. Cook 15 minutes, again removed from the stove. And so three times. Further, the syrup is poured into another pan, and the berries are laid out in portions in containers. Sweet syrup is necessary to boil for another 10 minutes and pour the berries in the jars, wait for it to cool and close with sterile caps.
Jam made in such an economical way requires fewer berries and is stored for a long time. From one it turns out two kilograms of jam.
Cooking without cooking
A simple method of cooking grated strawberries with sugar is as follows: 500 grams of fresh washed strawberries must be rubbed through a sieve and covered with the same amount of sugar. That's all. Sweet treats are very popular with children.
Cooking with additional ingredients
Favorite strawberry delicacy can be diversified with additional ingredients, for example, banana, raspberry syrup, gooseberry, currant, apricot.
Strawberry jam with nut in a slow cooker
We want to share a recipe for making unusual strawberry jam with walnuts. It is prepared in a slow cooker.
For cooking you will need: a kilogram of fresh strawberries, a kilogram of sugar, a glass of water, a glass of whole walnuts, two tablespoons of gelatin. Berries need to be washed and dried. Jam is prepared from sliced berries, previously filled with granulated sugar. The syrup is drained, and berries with nuts are placed in a multicooker container. Filling up with water, we start the process at the “quenching” level within an hour.
In the berry syrup, dissolve the gelatin, pour in the jam for five minutes before the end of the process. Jam is recommended to be packed in hot cans. Store in a closet at room temperature. Tasty jam is very useful, thanks to the content of iodine and nutrients.
Strawberry Jelly Confiture with Banana
Beautiful berry jelly-confiture turns out from strawberry with banana. This classic combination successfully played up in many recipes. Experts advise to add a banana in the form of small pieces at the same time as the berry. For a particularly savory taste, you can season with nutmeg and raspberry syrup.
Jelly is dissolved in a mixture of berry syrups and poured into jam a few minutes before being cooked. It turns out a thick mass, which lay and close the nylon covers. Put ready-made jam in the fridge.
Under the conditions of such a product as strawberry jam is stored for an average of five years. The storage time largely depends on compliance with the rules of sterilization and the quality of the covers.
You can make a series of small jars-bottles with options for your favorite treats, providing them with a colorful description and decorating with beautiful labels tied to the neck. Only you need to cook them together with the main jam. The premiere series will be a real decoration of the kitchen and a tasty treat for guests.
"Cascade" of red berries
This jam is prepared as usual: berries of strawberries, red currants, raspberries and cherries are well washed and put into enameled dishes, covered with sugar, slightly exceeding the total weight of fruits. A kilogram of berries consumes 1.3 kilograms of sugar. After extracting the juice, the composition is put on the stove and boiled, constantly stirring and removing the froth, for about half an hour. Then the jam is removed from the stove, allowed to cool and continue to boil for the same amount. Citric acid is added and tended for 10 minutes. The finished jam becomes thick and acquires a rich dark red color, similar in the lumen to grape juice.
Strawberry jam, jam, jam or jam, made with their own hands, much more useful store counterparts. Besides such a pleasure to cook it! Try it!
To learn how to make delicious strawberry jam, see the video.