How much sugar do you need for strawberry jam?

A bountiful harvest is always joyful, because it is the result of the work of a gardener! But sometimes the harvest is so great that it is not possible to eat it, in this case various kinds of preparations come to our aid. The peak of strawberry ripening falls on the very middle of summer, when the berries absorbed useful substances and sunlight, were filled with sweetness. How to keep a maximum of taste and useful substances of berries, how much sugar is needed for strawberry jam? Consider the recipes for making such preserves with the correct proportions.

Strawberry is the most valuable product regarding vitamins and minerals contained in it. Strawberries are rich in vitamin C, A and elements of group B, as well as iodine, phosphorus, calcium and potassium. In addition, strawberries help remove salts and toxins from the body, which makes it an indispensable preventive tool for gout and joint diseases. Strawberry jam reduces blood pressure and improves the functioning of the nervous system.

To get the right tasty jam, special attention should be paid to the choice of the main ingredient of jam - berries.

Berries for jam need to take fresh, freshly harvested, as the strawberries, which for some time already spent in the refrigerator, lose their color and smell.

The optimal size of the berries is medium. Therefore, the crop should be sorted, too small and large berries are not suitable for jam. They are best left for other blanks, such as compote or consumed fresh. You should also sort the rotted berries, fruits with injuries, immature and overripe specimens.

In order to preserve the maximum sweetness and taste in the berries, the collection is carried out when the weather is dry, as when collecting in the morning or after the rain, water will be absorbed into the berries and make their taste less bright.

Before preparing the jam, it is important to thoroughly wash the berries and remove the stem. In the process of cooking should be used only well-dried berries, as the excess water jam is not needed.

This recipe is the easiest, water is not added to the jam, and it is always easy to remember the amount of sugar that needs to be poured. Jam, made according to this recipe, does not have to be stored in the refrigerator, it perfectly preserves its properties at room temperature.

We need strawberries and granulated sugar in a 1: 1 ratio. The use of medium-sized strawberries will provide a good result of this jam, since it is necessary that the berries be boiled and not collapsed. After all, besides taste, you need a little aesthetics - it's nice when strawberries remain whole in jam. The convenience of medium-sized berries is also in the ability to complete the jam in small jars.

Strawberries must be thoroughly washed in cold running water, then removed from the berries. After that, strawberries need a little dry - you can put in a colander or on a dry towel.

Next, you need a large capacity for the berries, it is necessary to focus on the volume of strawberries you have taken. Put strawberries in a container in portions, each pouring sugar into each container, this will ensure that each berry is completely saturated with sugar without the need to mix them.

The container is covered and left in a warm place for the strawberries to put the juice on and the sugar begins to dissolve in it. Then the container with the billet is placed on the fire, you can slightly stir the jam so that the syrup is evenly distributed throughout the volume, and the sugar is completely sold. After boiling, the jam is cooked in just a couple of minutes, after which it is removed from the fire.

After the first brewing, you need to wait for the jam to cool completely, and only then proceed to the second run.The second time, putting the container on the stove, you will need to remove the emerging foam, while occasionally stirring the jam so that all the berries are completely covered with sweet syrup. Boil the strawberries need about 10 minutes, then remove from the stove and pour hot on prepared banks.

This recipe has earned the confidence of housewives due to the speed of cooking. Berries are not processed thermally and retain maximum useful properties.

At 1 kilogram of strawberries need only 0.5 pounds of sugar and 100 ml of water.

Prepare the berries - sort, wash several times, remove the stalks and dry. Next, cook sugar syrup. Add sugar and half a glass of water to the pan, the syrup is boiled after boiling for about 15 minutes, the sugar during this time should completely dissolve and become transparent.

Berries are placed in a large container and pour hot syrup. Waiting for the syrup to cool completely, then gently pour it back into the pan, pre-filtering. Just like the first time, boil the syrup and refill the berries again. This repetition is worth 3 more times. After that, the finished jam can be laid out on sterilized jars and rolled up.

This recipe for strawberry jam stands out for its smooth texture and long storage, despite the small amount of sugar in the composition.

At 1 kilogram of strawberries need 0.5 pounds of sugar and a slice of lemon or citric acid.

The strawberries are thoroughly cleaned, washed a couple of times in a large volume of water, the stalks are removed. Next, in any way at hand grind the berries. You can do this with a blender or grinder. When grinding, guided by your taste. You can whip the berries quite a bit and get jam with pieces of berries or grind to a state of mashed potatoes.

Put strawberry puree in a container for heating, put on fire. When the mashed potatoes begin to boil, add all the sugar. Jam must be constantly stirred to avoid burning. During cooking do not forget to remove the foam. Boil the jam for half an hour on low heat. To the product was not very sugary, it is recommended to add a little lemon juice or citric acid. This will add sweetness to the sweet jam and help preserve the bright color.

In order to keep the jam successfully at room temperature, you can cool it completely and heat it again, boiling it for about 5 minutes. It is necessary to pour the product into sterilized jars, it is not necessary to roll up, you can tighten the screw caps.

For 1 kilogram of strawberries you need to take 1 kilogram of granulated sugar, 1 teaspoon of gelatin and half a lemon.

The berries are picked, washed and removed the stem. Large berries can be cut into several pieces. Strawberries are poured with sugar and left for a day for extracting juice and dissolving sugar. After that, the strawberry-sugar mass is put on the fire and cooked 5 minutes after boiling. The jam is completely cooled, crushed with a blender, then heated again and cooked again for 10 minutes.

Squeeze juice out of lemon. Prepare the gelatin according to the instructions - soak in water for the time indicated on the package. Add lemon juice and gelatin to jam. Last heat and boil for 10 minutes. The foam is actively removed in this brew.

After cooking, cool the jam a little, spread it over sterilized jars and roll up or screw on the lids.

See the following video for a recipe for strawberry jam.