Cooking jam from Victoria

Victoria jam is a fragrant and healthy delicacy. It can have the appearance of confiture or delight with preserved whole berries in thick syrup.

For jam, you should select the ripe intact berries.Strawberry with integrity violation contains pathogenic bacteria, provoking putrefactive processes. In addition, we must not forget that any damage is the entrance gate for various infections and bacteria.

Not ripe and overripe, rotten berries. When cooking, they will be boiled soft or, on the contrary, will remain “rubber”. In addition, they contain less pectin. The latter is a gelling component of jam, allows you to maintain the elasticity of strawberries, and also acts as a natural preservative.

If you make whole berries jam, you need to pick them up so that they have approximately the same size. This will protect against the situation when some of the berries boiled soft and the second part remained rigid.

If the strawberry is very dirty, you can pour it with water and leave it for 3-5 minutes. Soil and impurities, particles of earth and greens will remain on the surface of the water. After that, the berries need to be washed again under water.

The next step is the separation of green tails. It is necessary to act at the same time carefully, without pressing the berry too hard and not allowing the juice to flow out of it. Quite large berries can be cut in half if desired.

It is important and correct to choose the container for cooking, it must be enameled so that the contents do not burn and do not oxidize. When using metal options, oxidation of the dessert is possible, but in the aluminum container, the jam will burn.

Avoiding the burning of the jam will help the choice of the container, in which the bottom will warm up evenly. The enameled basin is fully compliant with these requirements. Moreover, being low and wide, it best of all contributes to the evaporation of excess fluid. This means that the jam in it will cook faster and will have a rich taste.

The most useful is the jam, which was prepared on the fire for no more than 15-20 minutes. Due to the minimal thermal effect, the berries retain not only their appearance, but also healing properties.

The standard ratio of berries and sweetener is 1: 1. If desired, you can increase the amount of sugar or reduce it, but leave at least 700 g per 1 kg of berries.

Jam may have a thicker or liquid consistency, since strawberries have a small amount of pectin in the composition. To obtain a viscous consistency of dessert, one has to resort to the addition of gelling components - gelatin, pectin.

Cooking thick jam cannot be called a simple process, however, the result will be worth it. You will get a thick, viscous syrup of a beautiful shade in which elastic, like fresh strawberries are floating.

It will take:

• 1 kg of strawberries;
• 1 kg of jam.

After a specified time, the berries will empty the juice, they need to be removed from the syrup. Last put on a strong fire, bring to a boil and reduce the intensity of the flame. Boil down until fluid volume decreases by a quarter.

When the syrup has cooled slightly, put berries in it and leave it again for 12 hours. After that, remove the strawberries and cook the syrup again. After boiling it will take only 20 minutes.

Repeat the procedure for the third time (pour berries, let stand 12 hours). However, now strawberries are not extracted, but boiled in syrup for 5-7 minutes.Hot jam is poured into cans.

The recipe of "live" jam will be very interesting.

This product does not imply heat treatment. Keep it better in the freezer. Jam in this form is nice to eat, but it will be especially useful during the cold season, because for the winter, Victoria is fresh, you only need to sugar. The composition contains a large amount of vitamin C and other vitamins and microelements, has a pronounced cough and immuno-strengthening effect.

Take:

• 1.5 kg of berries;
• 800 grams of sugar.

Split the berries, laying off about a third of them. Punch the rest of the blender, add granulated sugar and mix thoroughly the composition, achieving its complete dissolution.

Now enter the whole berries, once again mix the composition and put in a suitable container. Convenient to use plastic containers with lids. Pre-they should be scalded with boiling water. Arrange the jam, not reaching 1 cm to the edge of the container. Pour sugar over a thickness of 0.5-0.8 cm over jam. It will function as a “lid” and will not allow harmful microorganisms to penetrate to the jam.

It is convenient to freeze the dessert in small portions, so that, opening one dish, immediately eat the jam contained in it.

Victory jam with orange - a real vitamin explosion. It turns out gentle, with pleasant sourness, citrus aroma and noble clarity of the syrup.

Have to take:

• 2 kg of Victoria;
• 1 kg of granulated sugar;
• 1 orange.

Rinse the orange thoroughly and cut it into pieces with a crust. Victoria prepare and add sweetener. Do not knead, leave for 3 hours, the berries will give juice.

Victoria jam with mint and basil will suit people who love freshness even in cooking. Adding basil and mint will give the dish a unique “cooling” flavor.

Ingredients:

• 2 kg of Victoria;
• 1.5 kg of sugar;
• 1 lemon;
• 10 g of pectin;
• 25 leaves of mint and basil.

Pectin mixed with sugar, so that when cooking the first is better dissolved. Prepare Victoria, add sugar and leave for 3-4 hours. After the specified amount of time, put the composition on the fire and boil for 5 minutes after boiling.

Put to the mixture of herbs and cook for another 5 minutes. Peel the lemon and chop the flesh finely. Add the zest and lemon pieces to the jam and simmer on the fire for 10 minutes.

This dessert can be prepared without the addition of pectin, but it will not have the stated thickness. Due to the minimal cooking time, the composition will turn out to be rather liquid.

One of the fastest and easiest recipes is “Five Minutes”.

Due to the peculiarities of the preparation, the berries retain their benefit better, and for the stability of the color, lemon juice and acid are added to the dessert. A delicious dessert without unnecessary trouble is about the Five Minute jam.

Have to take:

• 2 kg of strawberries;
• 1.5 kg of granulated sugar;
• 200 ml of water;
• 1 lemon

Prepare the berries, and cook sugar and water from the syrup. The sweetener should be added to the liquid in portions, waiting for its dissolution. When the syrup is ready, put the berries in it and wait for the composition to boil.

Once this has happened, you need to squeeze 1 tablespoon of juice from a lemon and put it in jam. After the appearance of signs of boiling, reduce the heat, boil the composition for exactly 5 minutes. Carefully remove the pink foam that appears and distribute the composition in sterile cans.

If you act carefully and do not overdo the jam on the stove, then you will get a beautiful and fragrant dessert. Whole berries float in clear syrup.

You can cook and strawberries in their own juice.This recipe does not involve cooking berries; to preserve, they are scalded three times with their own juice and syrup. Jam can be used not only as an independent dessert, but also as a filling for pies, the basis of fruit drinks. You can cook it from any berries, including garden strawberries.

Ingredients:

• 5 glasses of strawberries;
• 5 glasses of sugar;
• glass of water.

Prepare the berries, and from the remaining ingredients, as in the previous recipe, cook the syrup. After boiling simmer a quarter of an hour on the fire.

Then pour the berries with slightly cooled syrup and leave them for 20 minutes. During this time, strawberries give juice. After a specified time, you need to drain the liquid from the berries and boil it again for 10 minutes.

After that, the berries can be distributed in banks sterilized in advance. Pour the strawberries in the ready syrup, let it stand for a quarter of an hour and drain the liquid. Boil it for the third time, however, the cooking time this time will be 5 minutes. Refill the strawberries with syrup and roll up the jars, closing them with lids.

A bowl of multicooker is an excellent cookware option, in which the jam will warm up evenly, which means there is less chance that it will burn or boil. True, you need to choose the right cooking mode - the heating should be conducted at sufficiently high temperatures for a long time. Sharp temperature jumps during the cooking process are not allowed. Best of all suitable for this program "Pilaf", "Quenching", "Baking".

Ingredients:

• 1 kg of Victoria;
• 1 kg of granulated sugar;
• half a glass of water (it may not be necessary to look at the consistency of the dish).

The cooking process is very simple. Berries need to prepare, if necessary, cut into halves or quarters. Fill with sugar, let it brew for an hour, then boil another hour in the Quenching program. The cover of the unit should be closed, periodically open and check if the jam is burning.

If you want to get a fairly thick composition, then to the same amount of components you can add 10 g of pectin or gelatin. Pectin is mixed with sugar, and gelatin is pre-soaked in warm water. Add it almost to the finished dish, avoiding the boiling of gelatin.

Pre-berries can be mashed in a puree, leaving some of them whole and adding them at the end of cooking. The result will be an unusual dessert, reminiscent of confiture with whole berries.

Do not cook a large amount of jam, even if the container allows. Optimally at one time to prepare 2-3 kg of berries. Otherwise they will crease, there is a risk of their uneven preparation.

You also can not actively knead the jam in the cooking process, it can damage the berries. For the same reason, it is necessary to carefully remove the pink foam, which usually indicates the end of the cooking process. This foam is the result of protein breakdown. It is not dangerous to human health and has a pleasant taste. Many, removing the foam, use it as a dessert.

However, if it enters the jar, it can give the jam a bitter taste and cause clouding of the composition. If the foam content is too high, do not avoid damage to the workpiece.

Any liquid jam can be turned into thick by adding pectin. Usually 10-15 g of gel-forming component is taken for 1-1.5 kg of berries. It is also important to familiarize yourself with the instructions, since pectin from different manufacturers may differ in the characteristics of the application and the ratio with the other components.

It is important to avoid getting moisture in the composition, if this is not provided by the recipe. In other words, use dried berries, do not soak them for a long time in water when washing. If frozen victoria is used, pre-thaw and allow to drain.

If the liquid is too much, it will take much more time to evaporate it, and as a result the berries will start to “creep away”, they will be digested.

Store Victoria, which is not subjected to prolonged heat treatment or was rolled up with nylon covers, should be in the refrigerator for no more than 6-8 months. If the composition is distributed in sterilized jars and capped with metal or screw caps, then it can be stored both in the refrigerator and in the cellar, as well as on cool mezzanines.

How to cook jam from Victoria, see in the video below.